In a pot over low heat, brown the onions cut into regular pieces in the oil for 10 minutes. Salt and pepper, add the milk and smen and cook until boiling. Place the two semolina in a container (or a gsaâ), add the salt, the oil and sand the semolina so that it soaks up the oil. Add the water, little by little to combine the harcha and obtain a homogeneous paste.
Shape medium-sized harcha pancakes and cook them over low heat in a heavy-bottomed frying pan. After cooking the harchas, place them in a tbaq (doum container) and pound them using a mortar pestle.
Steam this semolina, then place it in the serving dish (or gasaâ). Sprinkle it with the onion milk broth. Place the beldi butter on top and serve hot.
Ingredients
- 500 g medium semolina
- 250 g of fine semolina
- 8 cl of edible oil
- 1 tbsp. teaspoon of salt
- 50 cl of water
Sauce
- 75 cl of milk
- 500 g spring onions
- 8 cl of oil
- 1/2 tsp. teaspoon of salt
- 1/2 tsp. teaspoon of pepper
- 1 tbsp. coffee of smen
- 200 g beldi butter
