Semolina Pan-Fried Griddle Cakes

Mini Harsha is a beloved Moroccan snack made from semolina. These small, round cakes are famous for their unique crumbly texture—crispy on the outside and incredibly tender on the inside.

🛒 Ingredients

🌾 Semolina: 500g Fine Semolina (Smida).
​🧈 The Fat: 100g Melted butter mixed with 🫒 Olive oil.
​🥛 The Liquid: 1-2 cups of warm Milk (or water) to bind.
​🧂 Seasoning: 1 tbsp Sugar, 1 tsp Salt.
​🧬 Leavening: 1 tsp Baking powder.
​🥖 The Coating: A small bowl of extra coarse semolina for dusting.

👨‍🍳 Preparation

​1. The “Sabli” Technique (Sandy Mix)
​In a large bowl, mix the semolina with salt, sugar, and baking powder. Pour in the melted butter and oil 🧈. Use your fingertips to rub the fats into the semolina until every grain is coated and the mixture looks like wet sand. This step is the secret to a crumbly texture.

​2. Adding the Milk & Shaping
​Gradually add the milk 🥛 without over-mixing (just use your fingers to combine). Let the dough rest for 5-10 minutes until it absorbs the liquid. Shape into small balls, roll them in the extra semolina 🥖, and flatten them into neat circles using a small circular mold.

3. Searing to Perfection
   ​Heat a non-stick griddle or pan on medium-low heat. Cook the Mini Harsha slowly on both sides until they develop a beautiful golden-brown crust. Low heat is important so they cook perfectly all the way through.