What is the name of the Moroccan semolina griddle cake?

The Moroccan semolina griddle cake is called harcha. It is a round, pan-cooked flatbread made primarily from semolina, with butter and milk or water; baking powder gives it a gently risen texture.

Harcha is associated especially with Morocco's Middle Atlas, though closely related versions are also found in Algeria. Its name is sometimes spelled harsha, and regional terminology can vary. The cakes may be made small for individual servings or much larger for sharing.

The crumbly texture can remind diners of cornbread, but harcha is not a wheat-flour pancake. It is commonly served for breakfast or as a snack, spread with butter and honey and accompanied by Moroccan mint tea. During Ramadan it is also a familiar bread. Cheese, preserved meat, or stew may be paired with it.

A common mix-up is with baghrir, another Moroccan semolina-based griddle bread. Baghrir is thin and famous for its many holes, while harcha is denser and crumbly. Batbout, meloui, and msemen are also Moroccan breads, but they use different doughs and cooking methods.