Breakfast in Morocco is a daily celebration. The Moroccan breakfast takes the saying “breakfast is the most important meal of the day” to a whole new level. Here, breakfast is the most fun meal of the day, for sure. But take nothing away from it, it is packed with all you need to have a 25 hour day. The must-try basics of a Moroccan breakfast are as follows:
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Bread and Pankaces
This is the bread and butter of any Moroccan breakfast. This kind of Moroccan pancake can be either square or round. It has a unique texture that comes from the way it is meticulously rolled and folded into this beautifully layered pastry, almost. It is flaky and crispy on the outside and soft on the inside. I think that Msemen is by far the tastiest pancake you can ever find. You need to eat it hot off the pan. You can have it plain or with a topping of your choice. The traditional way is to dip your Msemen into a mixture of warm butter and honey. Is it sticky, yes? Is it worth it, hell yeah!
Beghrir is considerably smaller than Mesmen and far less mysterious. It is the size of a tea saucer. It can be thought of like a kind of flat crumpet, I guess. It is only cooked on one side so it has 100s of tiny holes that have cooked through its surface. Also, beghrir is made with semolina, which is interesting. Like Msemen, it goes well with honey and butter. It is lighter and less dense than Msemsen. Due to the tiny holes, you can’t really load it with toppings, they drip right through.
Another popular breakfast treat that is also made with semolina flour is Harsha, some refer to it as Semolina bread. The name of his bread comes from the Arabic word, Harsh, which means rough. Due to the semolina ingredient, this bread is more firm in texture. Moroccan Harsha is not baked but made on a hot pan, like a pancake. It is also eaten with honey, butter or jam.
Batbout: Moroccan Pita bread
This versatile bread, batbout, is also made on a hot pan. It is the ideal snack bread. It can be filled with anything. Make it a sandwich or even a pizza. The batbout is a great thing to have on your Moroccan breakfast table. It is made with flour, semolina, and wheat flour.
Eggs: Boiled and fried
Like in other countries, eggs are an integral part of the Moroccan breakfast, well, with a Moroccan twist. There are three common variations. Eggs can be fried or boiled, just as they are normally. Alternatively, You can splash out on the special breakfast dish of eggs with khlea.
Khlea is a salty preserved meat made in Morocco. Some refer to it as halal jerky, which is kind of hilarious. I would say it’s similar to a Turkish/Armenian dish of Pastirma with eggs. The eggs are fried with pieces of this strong dried meat and olives. It’s very much an acquired taste. I love it.
Honey is more than a sweet treat. It is sacred and mentioned in the Bible and the Quran. In Morocco, honey has become an important part of the diet and culture. It’s considered a cure from Allah (God). Also, due to its natural habitat, Morocco is a great place to find pure, natural honey. I can remember the first time I tried Moroccan honey, it was really unique. Anyway, suffice it to say that your Moroccan breakfast should be blessed with some fresh mountain honey. It is the perfect condiment.
Butter is also a staple breakfast dip. In the absence of anything else, butter itself is enough to go with your breakfast breads.
Olive oil is prominent across the Mediterranean region, Morocco is no exception. In fact, Morocco is the second-largest producer of olive oil in the world, after their neighbor Spain. Moroccans use olive oil in everything.
Moroccan mint tea
This is a must. Moroccan mint tea is always served for breakfast, in its traditional style.
READ MORE | MOROCCAN MINT TEA RECIPE
Moroccan spiced coffee is also served but it is not as important as the tea. Some people mix hot milk into their coffee.
Fresh juices are not popular for breakfast. It is more of a new innovation and not part of the traditional Moroccan breakfast routine.
For those who prefer a more savory dish for breakfast, then you need to try Harira. Harira is a famous Tomato and lentil soup that may be served for breakfast. It is a regular dish in Ramadan, served when the day-long fast is ended. It is also served for breakfast if it is left-over from the previous night’s meal.
Where to have a good Moroccan breakfast in Morocco?
If you are staying at a Riad or traditional Hotel in Morocco, then that is your opportunity to capitalize on the Traditional Moroccan breakfast. If you stay in an international hotel, chances are you will have to settle for a Moroccan-inspired international breakfast. If you are staying with a local family or manage to get an invite for breakfast, then you are “in the game”.
A Moroccan breakfast gives breakfast the importance it deserves, and it’s so delicious. It contains the perfect proportions of flavour, fun and iconic treats that can keep you going all day. By trying a Moroccan breakfast, you get the opportunity to sample some of Morocco’s best treats, not to mention the iconic Moroccan mint tea.
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