Harcha with zaatar and black olives

Name: Harcha with zaatar and black olives
Total time: 40 min
Yield: 16 servings
Cuisine: Moroccan
Ingredients: 250 g semolina; caster sugar; 1 tsp baking powder; 1 tsp salt; 80 g unsalted butter; 100 ml milk; 3 tbsp zaatar; 2 tbsp black olives; semolina (for coating)

Moroccan pan-fried semolina galettes flavoured with zaatar and chopped black olives, served warm.

40 min 100 kcal/serving serves 16

100kcal3gprotein13gcarbs4gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🥣semolina

🍬caster sugar

🧁baking powder

🧂salt

🧈unsalted butter

🥛milk

🥣zaatar

🫒black olives

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.