Harcha with Cheese and Honey from the Oven
Najat
Photo by Najat
If you love North African comfort food, this cheesy harcha is a must-try! Inspired by traditional Moroccan harcha—a semolina-based pan bread—this version takes it to the next level with a creamy, savory filling made from La Vache qui rit and cream cheese. It’s golden on the outside, soft and rich on the inside, and finished with a drizzle of warm honey and crunchy walnuts for that sweet-savory combo we all secretly love. Harcha is often enjoyed for breakfast or with tea, but this baked version turns it into a hearty dish that works for brunch, lunch, or even a light dinner. Plus, it’s easy to make and super satisfying!
Ingrediënten
HARCHA MIXTURE
CREAM CHEESE FILLING
TOPPING
Shop ingredients:
Tips
Add sugar to taste.
Garnish the harcha tart with cream cheese filling using any nuts you like—or enjoy it plain.
A 22 cm (8.5 inch) springform pan was used for this recipe.
Stappenplan
Place the cream cheese and La Vache qui rit in a deep bowl. Mash until smooth and set aside.
In a deep bowl, combine the fine semolina, sugar, baking powder, salt, sunflower oil, milk, and melted butter. Mix well and knead until smooth.
Divide the dough into two equal portions (50/50).
Take one piece of dough and place it on a sheet of baking paper. Roll it out into a flat circle.
Transfer the dough into a springform pan, pressing it up the sides to about 3 cm high. Fill evenly with the cream cheese mixture.
Roll out the remaining dough into another circle.
Use a rolling pin to lift the dough and place it over the cream cheese filling. Open the springform pan, remove the tart, and fold the edges inward.
Place a sheet of baking paper on top of the filled harcha and place the base of the springform pan on top. Flip the harcha tart. Close the springform pan again.
Sprinkle some fine semolina over the harcha.
Place the harcha tart with cream cheese filling in a preheated oven at 200°C (390 °F). Bake for 25–30 minutes, or until golden brown. Keep an eye on the baking time, as every oven is different.
Warm the honey in a small saucepan over low heat. Drizzle the honey over the harcha and garnish with chopped walnuts.
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