Breakfast · Moroccan · 10 min
Harcha with Toasted Almonds and Honey-Kissed Spinach
- Calories
- 500
- Protein
- 33g
- Carbs
- 43g
- Fat
- 24g
Ingredients
- 42.5 g Fine semolina (equivalent in nutrition to oats)
- 115.0 g Turkey breast, ground (for protein boost)
- 48.5 g Spinach, raw
- 13.0 g Almonds, sliced
- 0.6 tbsp (21g) Honey
- 0.4 tbsp (4g) Olive oil
Method
- 01In a small bowl, mix the semolina with a pinch of salt and enough water to form a soft, moist dough. Shape into a thick, 4-inch disc.
- 02Heat a heavy-bottomed cast iron skillet over medium-low heat. Place the disc in the pan and cook for 6-8 minutes per side, until the surface is a pale golden brown and the interior is cooked through. The crust should be lightly crunchy.
- 03In a separate small non-stick pan, sauté the ground turkey in a drop of olive oil until fully browned and fragrant. Add the spinach and cook just until wilted.
- 04Toast the sliced almonds in the corner of the turkey pan until aromatic and golden brown.
- 05To plate, slice the warm harcha in half. Layer the savory turkey and spinach mixture between the halves. Drizzle the honey over the top and scatter the toasted almonds for a perfect balance of Moroccan savory-sweet tradition.
Cook it with the whole plan around it
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