On Day 3 of our summer cooking camp, we focused on Morocco. Here is the menu, generated by my campers…
Kehillah Cafe: African Beauty
Rock’n Moroccan Carrot Soup:
Creamy vegetarian carrot soup with a touch of honey
Zesty Broccoli Braised with Olives:
Al dente broccoli with olives and garnished lemon zest
Couscous with Dried Apricots and Pistachios
Delicate patties made from semolina flour and butter, topped with a drizzle of honey
1 1/3 cup semolina flour
1/4 teaspoon sea salt
2 tablespoons sugar
4 tablespoons butter, softened plus extra for frying
- Put the semolina, salt, and sugar in a mixing bowl.
- Using your fingertips, work in the softened butter.
- Gradually add about 1/4 cup water until the mixture forms a firm dough.Knead it just enough to make it smooth.
- Roll out the dough to about 1/2-inch thickness.
- Using a 2-inch round cutter, or an upturned glass, cut the dough into circles.
- Gather up the trimmings and roll out again until all the dough has been used.
- Brush a large non-stick frying pan, double burner skillet or flat top with softened butter and place over medium heat.
- When the pan is hot, add as many semolina disks that fit.
- Cook for 1 to 2 minutes on each side, until they become firm.
- Place the cooked harcha on a serving platter.
- Top each one with a drizzle of honey and serve while they are still warm.