Moroccan breakfast foods often double as tea time or coffee hour offerings, and some also work as light suppers. Nonetheless, you may find some surprises here. Soup, for example, and a dried beef known as khlea may show up on the breakfast table. In addition to traditional Moroccan fare, you'll also find European-influenced items which have become popular in modern Morocco's culinary landscape.
1. Moroccan Tea
You may like coffee, but Moroccan tea is the preferred hot beverage in many Moroccan homes. This list is a round-up of the various herbal green teas which might be served.
Hardly a meal is served in Morocco without bread on the table, and breakfast is no different. For this early morning meal, bread might be dipped into amlou, argan oil or olive oil; or, it might be spread with cheese, butter, jam or other spreads. Moroccan bread (khobz) is characterized by its flattish, round loaf which features lots of crust. Follow the link to see a list of Moroccan bread recipes which use different combinations of flours.
These pan-fried semolina flatbreads are extremely popular. You'll find folks buying them from street vendors or bakeries in plain, flavored or stuffed form, or simply making them at home. In addition to the plain harcha linked from the title, you might also want to try:
This Moroccan stuffed bread is pan-fried and features a traditional filling of onions, parsley, spices and beef or lamb suet.
The classic Moroccan combination of khlea (or khlii) and fried eggs is a much-loved breakfast food, but it may be served other times of the day as well. Khlea is easily bought in Morocco, or you can try making your own with this Express Khlii Recipe. In the US, you can also order some online from Moroccan Khlii. You might also want to try meat-free Moroccan Fried Eggs with Cumin and Salt.
Easy, quick and delicious, this Moroccan omelet can be served as a breakfast, lunch or a light supper. A touch of sugar and cinnamon adds a hint of fragrant sweetness to the Moroccan spices of cumin and paprika.
These tender Moroccan pancakes are made from semolina flour, and are typically served with syrup made from melted butter and honey. Beghrir's unique texture and appearance comes from the addition of yeast to the batter, which causes hundreds of bubbles to form and break on the surface of each pancake as it cooks.
Most Moroccans can tell you stories of their mothers, aunts or grandmothers rising before the family to prepare these much-loved pan-fried pancakes for the family. While they are a bit time-consuming to make – the tutorial How to Make Msemen shows how – know that they can be prepared in advance and frozen until needed. A few minutes in the skillet will reheat them to just-made freshness.