Many people skip breakfast, but it is the most important meal of the day. Discovering what people eat for breakfast in different countries across the globe is incredibly interesting. Moroccan breakfast is simple by nature. Pancakes, fatty sausages, and loads of potatoes are not normal fare. Instead, you’ll find something lighter, though usually carbohydrate-laden.
Morocco, a unique mix of Arabic, European, African, and Berber cultures, boasts an exciting cuisine with a complex history that has strongly influenced its culinary traditions. The biggest impact likely came from the French, who ruled the country for 50 years in the early 20th century. This influence is still visible in the number of French food options found in Morocco, with pain au chocolat, croissants, and other famous pastries being ubiquitous.
So, what foods help Moroccans wake up every single morning?
Staples of a Moroccan Breakfast
Bread
First and foremost, it's bread. Dozens of types of bread. In Morocco, bread is eaten with every meal, and breakfast is no exception. Bread has always played such an important role in the life of Moroccans that they even have communal ovens where people bring their own dough and bake it themselves. Nowadays, the popularity of these communal bakeries has decreased due to the availability of bakeries in every neighborhood.
You can choose from a wide variety of Moroccan breads. The most staple one, and the one you'll find on every corner if you ever visit Morocco, is Khobz. Khobz is a general Arabic word for any kind of bread and even replaces cutlery: the crust is used to scoop up food, while the soft interior is ideal for dipping into sauces or egg yolk.
Read also: Cultural Wedding Traditions: Yoruba
Pancakes
Another major Moroccan breakfast staple is pancakes. There is no breakfast without at least one kind of pancake on the table. Semolina pancakes with dozens of tiny craters called Baghrir are popular. These are cooked on one side only, and all these little holes appear because of yeast. Another popular pancake in Morocco is Rghaif. Depending on how the dough was folded before cooking, it can be called by other names such as Msemen, Meloui, and others. Pancakes are usually eaten with a honey and butter mixture or jam.
Mint Tea
Mint tea is always the most important beverage on any Moroccan breakfast table. It's a pure classic. Everything you need is gunpowder green tea, fresh mint, and sugar. Loads of sugar! Moroccans love sweet things.
How to Make Moroccan Mint Tea
Orange Juice
Moroccans also can't live without their fresh orange juice. Other juices are also popular, but the orange one is an absolute favorite and is also getting sweetened.
Amlou
What is hidden behind this name? Amlou is a classic Moroccan dip made from almonds, argan oil, and honey. It is usually enjoyed for breakfast. Argan oil is quite expensive because the process of producing this oil from argan tree nuts is very labor-intensive. The closest substitute would be walnut oil, but you can also use olive oil if you want.
Fried Eggs
The last but not the least - fried eggs. Yes, people in Africa love eggs for breakfast too! There are a few differences from the way we eat it though. First of all, no bacon, sausages, or stuff like that. You can have your eggs without meat at all or, alternatively, Moroccans can offer you their traditional preserved meat called Khlii (or Khlea). It is made from seasoned lamb or beef dried in the sun for a few days and then cooked in animal fat, oil, and water. Khlii can be stored for up to two years at room temperature! Moroccans love it with fried or scrambled eggs. Don't forget to season the eggs with cumin and break the yolk with the bread. Oh, and add some olives on the side.
Read also: Finding Your Dream Ghanaian Wedding Gown
Other common items include goat cheese and butter for slathering on bread.
A Third Type of Breakfast: Street Food
Another type of breakfast, not the one at a hotel or in a home, is out on the streets. No guided tour is going to take you to breakfast here, and they’re probably not going to tell you about it either. Chances are you won’t see too many women eating here. Set up inside street-side shops are you’ll see scenes similar to this; large pots or tajines dotting gas burners. Bread and tea pots with glasses.
For breakfast, there are a variety of different options that will vary based on the stall you visit. White beans in a tomato sauce is a favorite. B’ssara, a stew of lamb stomach, is another option. The interior eating area is very simple, maybe rustic is a good word for it. The plates are cleared and washed immediately. You can have as much bread as you want. A pot of hot mint tea is standard.
As you eat, you’ll see many men and boys passing in and out to eat something quickly on their way to work or school. The best part is - the price is a steal.
Specific Moroccan Breakfast Dishes
- Msemmen: A laminated bread that can be eaten savory or sweet, and is typically made for breakfast or an afternoon snack.
- B’ssara: A thick soup or pulse made with fava beans that is often eaten in the morning during winter months.
- Moroccan White Bean Recipe: Cannellini beans cooked using an Instant Pot.
- Baghrir: Moroccan pancakes served with a generous mix of warm honey and butter.
- Harsha: Another delicious Moroccan pastry made using semolina.
- Bissara: Moroccan split pea soup, especially popular in northern regions during cold seasons.
Recreating Moroccan Breakfast at Home
Many people who have visited Morocco and fallen in love with Moroccan breakfasts want to recreate the magic back home. Here are some tips:
Read also: Traditional African Textiles
- Jben: Morocco’s version of fresh cheese. Make it at home following a traditional recipe.
- Honey: Raw honey is the way to go.
- Olive Oil: Use 100% pure olive oil, preferably Moroccan olive oil for a unique flavor.
- Olives: Serve dark olives, preserved naturally using only salt.
- Bread: Serve different types of bread, cut into slices and dipped in olive oil, or used to make small toasts with Jben cheese and honey or olives.
- Eggs: Boil, poach, or fry them in olive oil, seasoned with salt, cumin, and a hint of paprika.
- Moroccan Mint Tea: Essential for every Moroccan table, made in a beautiful artisanal teapot.
Enjoy the style aspects of the Moroccan breakfast. Planning many more for the future! In the meantime, can we all agree that this is the Mother’s Day brunch menu that we all need to be serving (or better yet…be served)?!
| Food/Drink | Description |
|---|---|
| Khobz | Staple bread used for scooping and dipping. |
| Baghrir | Semolina pancakes with honey and butter. |
| Mint Tea | Essential beverage made with green tea, mint, and sugar. |
| Amlou | Dip made from almonds, argan oil, and honey. |
| Fried Eggs | Seasoned with cumin and often served with Khlii. |
| Jben | Fresh cheese, often paired with honey and olives. |
Moroccan breakfast nourishes the soul and the body.
Popular articles:
tags: #Moroccan
