Explore the Moroccan Bread: Krachel and Harcha Recipe

Krachel (or el gors) refers to a sweet Moroccan bread roll made with a yeasted brioche-like dough enriched with aniseed and orange blossom water. Fragrant and aromatic, they’re brushed with egg wash and dusted with sesame seeds before being baked to a deep golden brown.

Krachel is a traditional Moroccan sweet bread that is often enjoyed during special occasions or festive times, such as Ramadan. These sweet and aromatic rolls are flavored with a combination of spices and sometimes adorned with sesame seeds. Here’s a basic recipe for making Krachel:

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon active dry yeast
• 1 teaspoon ground anise seeds
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup melted unsalted butter
• 2 large eggs
• 1/2 cup warm milk (approximately)

For Decoration:

• Sesame seeds
• 1 egg (beaten, for egg wash)

Instructions:

1. Activate the Yeast:

• In a small bowl, dissolve a pinch of sugar in warm milk and sprinkle the yeast over it. Let it sit for 5-10 minutes until frothy.

1. Mix Dry Ingredients:

• In a large mixing bowl, combine flour, sugar, ground anise, ground fennel, ground cinnamon, ground nutmeg, ground cloves, and salt.

1. Combine Wet Ingredients:

• Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs. Mix gradually.

1. Knead the Dough:

• Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.

1. First Rise:

• Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

1. Shape into Rolls:

• Punch down the risen dough and divide it into small portions. Shape each portion into a round roll.

1. Second Rise:

• Place the rolls on a baking sheet, cover them with a cloth, and let them rise for an additional 30-60 minutes.

1. Decorate and Bake:

• Preheat your oven to 375°F (190°C). Brush the rolls with beaten egg and sprinkle sesame seeds on top.

1. Bake:

• Bake the Krachel in the preheated oven for about 15-20 minutes or until they are golden brown.

1. Serve:

• Krachel can be served warm or at room temperature. They are often enjoyed with tea or coffee.

Krachel’s unique blend of spices and sweetness makes them a delightful addition to Moroccan cuisine, especially during festive occasions.

Learn How to Make Harcha : A Moroccan Bread or Pancake.

Harcha (or ḥarša) is a type of pancake or pan-fried bread made with semolina. Popular in Morocco and Algeria, it’s name means “rough” in Arabic and is in reference to the bread’s coarse and crispy exterior derived from semolina.

To make harcha, a dough consisting of semolina, baking powder, butter, milk, salt, and sugar is shaped into balls and rolled in coarse semolina. The balls are then formed into rounds and cooked on a griddle on both sides till they achieve a light golden brown color. They can be made into small individual cakes or into larger rounds shared between many When cooked, harcha looks a bit similar to English muffins though they’re closer in taste and texture to cornbread. They’re typically eaten for breakfast or as a snack with mint tea, usually with jam, cheese, or honey-butter syrup. Like baghrir, it’s a common snack during Ramadan.

Ingredients:

• 2 cups semolina
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• Pinch of salt
• 1 tablespoon sugar (optional)
• Additional coarse semolina for rolling

Instructions:

1. Mix Dry Ingredients:
   • In a large bowl, combine semolina, baking powder, and a pinch of salt. Add sugar if desired.
2. Incorporate Wet Ingredients:
   • Mix in softened butter and gradually add milk to form a soft, non-sticky dough.
3. Shape and Roll:
   • Divide the dough into balls and roll them in coarse semolina. Flatten each ball into a round disc.
4. Cook on Griddle:
   • Heat a griddle or non-stick pan over medium heat. Place the rounds on the griddle and cook until both sides achieve a light golden brown color.
5. Serve:
   • Harcha can be served warm, often with honey, butter, jam, or cheese.

Harcha can be prepared as small individual cakes or as larger rounds for sharing. It’s a versatile dish that can be enjoyed for breakfast, as a snack, or even as an accompaniment to meals. The combination of its crispy exterior and soft interior makes it a delightful treat in North African cuisine.

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