Harcha

Rustic semolina griddle cakes with a crumbly, buttery texture, sold at Moroccan street stalls every morning.

Ingredients

• 600g ground beef
• 400g flatbread
• 2 tsp minced garlic
• 1 1/2 tsp ground cumin
• 1/4 cup smen (preserved butter)
• 2 ripe tomatoes, chopped
• a handful of fresh parsley, chopped
• a generous spoonful of pitted dates
• 2 cups chicken stock
• 1 1/2 tsp sweet paprika

Instructions

1. 1

   Prepare the couscous base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the ground beef, carrots, sliced shallots, and saffron threads, mixing well so everything is evenly seasoned.

3. 3

   Heat smen (preserved butter) in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the couscous until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the ground beef mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the couscous with the filling, a spoonful of dried apricots, and a scattering of mint.

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