Morning Cart · Semolina Bread & Cheese
Harcha with Jben
Photo: Tamorlan / Wikimedia Commons · CC BY-SA 3.0
Unlike most Moroccan griddle breads, harcha is cooked completely dry on the pan with no oil, which is what gives it its distinct grainy, slightly crumbly crunch.
A thick, coarse semolina dough is patted into rounds and cooked on a dry griddle until the crust turns golden and crisp. In Fez's medina, carts split it open early in the morning and fill it with fresh, soft jben cheese and a drizzle of honey for one of the cheapest breakfasts in the old city.
Why it's made this way: Semolina and fresh goat cheese are both Middle Atlas staples, and pairing the two turned a simple griddle bread into Fez's iconic quick breakfast, sold from the same carts every morning.
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