Summer Camp: Day 3: Our Moroccan Menu

Making Moroccan Carrot Soup

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

Moroccan Harcha:
Delicate patties made from semolina flour and butter, topped with a drizzle of honey

Preparing broccoli

Moroccan Harcha

Ingredients:
1 1/3 cup semolina flour
1/4 teaspoon sea salt
2 tablespoons sugar
4 tablespoons butter, softened plus extra for frying

Directions:

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.