Tea time is a daily tradition for many Moroccan families, but when company comes, finer tea pots, serving glasses and serving trays are likely to be used. For special occasions, the tea might be prepared right at the table.
Use this list for inspiration of what to serve at your own tea time. All are traditional or popular offerings served alongside tea in Moroccan homes.
1. Moroccan Tea
Tea time starts with tea, of course. Here's a round-up of the green tea and herb combinations that are popular in Morocco. Don't have any herbs on hand? Simply brew a pot of gunpowder green tea and sweeten it to taste.
Sfenj are fritter-like Moroccan doughnuts made by deep frying a sticky, unsweetened yeast dough. A popular street food, sfenj should be eaten warm, either plain or dusted with sugar.
Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. They're best served hot off the griddle, and are easy and quick enough to make for unexpected company.
Anise seeds, sesame seeds and orange flower water give these sweet rolls their fragrant, characteristic flavor. If you don't care much for anise, either reduce the quantity of anise seeds or omit them entirely.
Amlou is a delicious Moroccan dip made from toasted almonds, argan oil and honey. Serve it with khobz or any bread of your choice.
Briouats (also spelled braewats) are stuffed Moroccan pastries which can be served as a finger food at tea time, as appetizers, or as sides. The fillings, which can be sweet or savory, are enclosed within a paper-thin dough called warqa. Outside of Morocco, spring roll wrappers or phyllo dough can be used instead.
Msemen – also known as rghaif – are Moroccan pancakes that have been folded into a square shape before being fried in a pan. Although they are very good plain, many Moroccans prefer to drench them in syrup made from melted butter and honey. Sweet, sticky and delicious with Moroccan tea!