Ingredients

• 250 g Fine durum wheat semolina
• 50 g All-purpose flour
• 8 g Baking powder
• 2 tbsp Granulated sugar
• 0.5 tsp Salt
• 200 ml Whole milk
• 50 g Melted butter
• 1 tsp Ground cinnamon
• 0.5 tsp Ground cardamom
• 500 g Fresh or dried figs
• 200 g Sugar for the jam
• 100 ml Water
• 1 tbsp Orange blossom water
• 1 tbsp Fresh lemon juice
• to taste Argan oil
• to taste Crushed pistachios (optional)

Instructions

1. 1

   Prepare the fig jam: In a saucepan, combine the chopped figs (if dried, soak them beforehand), sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until thickened. Remove from heat and stir in the orange blossom water. Set aside.

2. 2

   Prepare the harcha dough: In a large bowl, mix the fine semolina, all-purpose flour, baking powder, sugar, salt, ground cinnamon, and ground cardamom.

3. 3

   Add the melted butter to the dry mixture and rub with your fingertips until the butter is well incorporated and the mixture resembles sand.

4. 4

   Gradually add the milk until you get a soft and slightly sticky dough. Do not overwork the dough. Let it rest for 10 minutes.

5. 5

   Shape the harcha: On a surface lightly floured with semolina, form small flatbreads about 1 cm thick and 8-10 cm in diameter.

6. 6

   Cooking: Heat a non-stick pan over medium heat. Cook the harcha for 4-5 minutes on each side, until golden brown and cooked through.

7. 7

   Serve the harcha warm with the fig jam, a drizzle of argan oil, and, if desired, crushed pistachios.