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Msemmen is often described as Moroccan pancake bread. It is known for its buttery and flaky texture, which adds to its deliciousness. This amazing treat is made with a base of flour, semolina, and butter which is then enhanced with sweet or sour fillings such as cheese, olives, honey, or jam.
Msemmen is one of the daily elements of street food breakfasts. It is very common to serve freshly baked Msemmens with tea in every Moroccan household as an afternoon snack.
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Meqrout is a very sweet and crunchy pastry that is often served alongside chebakya. The main ingredients are semolina, date paste filling, and honey. Meqrouts are cut in a diamond shape, deep-fried until golden, and soaked in honey. The result is a sticky and absolutely delightful sweet.
During Ramadan, meqrout is often served together with harira. Some people prefer meqrout to chebakya, as it has higher nutritional value given the date paste filling. However, it’s important to note that meqrout can be an explosion of sweetness, so moderation is advised.
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Jawhara, also known as the Jewel, lives up to its name as a timeless classic of Moroccan pastries. Despite its simple appearance, the unique techniques and special ingredients mean it stands out, particularly in the sauce and presentation.
Jawhara is basically sweet, crunchy layers of fried pastry scented with orange blossom cream and toasted almonds. The cream is made with milk, sugar, cornstarch, and cinnamon while the pastry is standard Moroccan werqa.
You can alternate the fried werqa with a milk sauce and toasted almonds vertically to get a delicious round tower. You can also decorate it with a topping of your choice (almonds and honey are great options) and bon appétit!
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Beghrir, also known as Moroccan crepes, is a type of crepe served during breakfast on religious feasts such as Eid al-Fitr and Eid al Adha. It is also enjoyed for iftar during Ramadan. These crepes are unique with their characteristic thousand holes.
They are salty and fluffy, are made with semolina and flour, and are traditionally served with melted butter and honey sauce. As humble as they look, this is one of the trickiest recipes in Moroccan cuisine and many are known to still be struggling to produce it. The crepes need to start developing holes while cooking — the more holes you get the better.
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Krachel, known as grissate in some regions, are sweet Moroccan brioches flavored with sesame seeds, anise, and orange blossom. They are typically served for breakfast or as a snack and can also be found on some Ramadan tables for iftar. Krachel is primarily made with flour, sugar, butter, eggs, and yeast. It is commonly made at home and packed into children lunch boxes. Krachel worked its way through history among middle-class families and is still one of the most nostalgic Moroccan pastries enjoyed by people of all ages.
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Sfenj is Morocco’s take on donuts, and it’s sinfully delicious. Leavened dough is shaped into rings and deep-fried into golden perfection. They’re crisp on the outside and chewy and fluffy on the inside. To flavor the donuts, all you need is a simple dusting of sugar.
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Kefta is kind of like a Moroccan-style meatball. It’s made of either ground beef or lamb (sometimes both) and is flavored with cumin, paprika, onion, lemon juice, coriander, and parsley.
Once the meat patties are formed and seasoned, they are then placed on skewers and cooked until done. You can also broil them in the oven if you are cooking at home.
Alternatively, you can also eat kefta as part of a tajine. It includes eggs as well as the kefta and amazing tomato sauce that is flavored with peppers, onions, and parsley.
If you’ve ever had Shakshuka or a Berber Omelet that is exactly what Kefta Tajine tastes like, except they add the Kefta to it. It’s a super good dish and is usually eaten with bread since you use that to scoop the tajine up.
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The name “Cornes de Gazella” literally means Gazelle horns in English and refers to the unique, crescent moon shape of these amazing cookies.
Generally, these little sugar bombs are made from a flour-based dough that is stuffed with almond paste and sprinkled with orange flower water. The result? A delicious dessert that you cannot stop eating.
I like to eat mine with mint tea and I particularly liked the ones from Pâtisserie Bennis Habous the last time I was in Casablanca after deciding that Casablanca was worth visiting.
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Amlou is a bit like almond butter, only WAY better since it is sweeter and made with this beautiful combination of almonds (or peanuts), honey, and argan oil.
It’s definitely a bit of a breakfast food and a lot of people like to eat it with harcha, bread, msemen, and beghrir.
It’s also pretty special since argan trees are only found in Morocco. Therefore, you can really only find Amlou in Morocco since it’s made with argan oil.
But, the best part? If you’re looking for cool souvenirs in Morocco then go to the Medina of most Moroccan cities (preferably ones in the south since it is cheaper/better there) and pick up a giant bottle today.
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Atay or Mint tea is no joke in Morocco and people will drink it morning, noon, and night, especially at some of the best cafes in Marrakech, since any time is a good time to drink mint tea.
You 100% should be able to find it just about anywhere in the country. But, the way its served can be a little different based on where you are.
In the north, they like to serve it in tall glasses with sugar and mint. In the south, they like to serve it in a small teapot with sugar and mint on the side. Either way, it is delicious and a must-try in Morocco.
Just know that the mint in the south does tend to be better, with places like Marrakech and Tiznit having some of the best mint in the country.
Generally, to make mint tea, you boil the water and then add your fave packaged tea to it. We like to use the lion brand tea but you can use any tea you like.
When the tea is ready and has the right color, bring it out in a pot with mint and sugar on the side. People can then add as much sugar/mint to their tea as they like.
So, go out and drink as much mint tea as possible since there is really nothing more Moroccan than mint tea.
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You know how I said bread is life in Morocco? Well, there are about ten different types of bread that you should try while you’re in Morocco. And Msemen is one of them.
Okay, it’s not really bread but more like a fried square (sometimes round) pancake that is savory and made out of Semolina flour.
Essentially, the dough is made using a mixture of all-purpose flour, semolina, salt, water, and vegetable oil. The dough is then divided into balls that are flattened and folded to create tons of layers.
Butter, oil, or Moroccan spices (like cumin and paprika) can then be placed in between the layers to add flavor. This dough is then fried in a pan until it is nice and brown and ready to eat.
99.9% of the msemen that you will find at hotel breakfasts and in restaurants is terrible. Sorry, but it is true. It is usually old and dry and tastes like sandpaper.
If you want to try GOOD msemen, go to a Moroccan breakfast joint or creamery and order it early in the morning or early in the evening. This is when it is fresh and will be served to you hot, right out of the pan.
It is also usually paired with amlou (kind of like almond butter), honey, spreadable cheese, jam, etc. Just take your knife and spread your topping of choice on top of the msemen.
When you are done, roll it up and eat it as is. It is very tasty and is best eaten when it is fresh and hot. So, if you order it at a weird time of day (i.e. not in the morning and not in the early evening) then don’t be surprised if it tastes old and gross.
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Loubia is amazing and is this rich and flavorful white bean stew that is cooked for many hours. It is made using spices like cumin, paprika, and garlic as well as olive oil, onions, and tomatoes.
Traditionally, this stew is made with lamb or beef. However, my partner’s mom makes an amazing vegetarian version since my partner doesn’t eat lamb or beef. Yup, he is like the only Moroccan vegetarian I have ever met.
Typically we just eat our Loubia with a spoon and some crusty bread. However, I do know other people who sometimes eat it with couscous.
Either way, it is super delicious and is one of the most traditional foods in Morocco. That being said, Loubia usually isn’t on the menu at most restaurants and can be REALLY hard to find unless you go to someone’s house.
So, if you want to try Loubia, I suggest signing up for a cooking class and asking if they can teach you how to make it.
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Traditional Moroccan Breakfasts :
Start your day like a local with these classic Moroccan breakfast dishes. Each one offers a unique taste of the country's rich culinary heritage.
- Msemen is a flaky, layered flatbread often served with honey or jam. It's crispy on the outside, soft on the inside, and perfect with a cup of mint tea.
- Baghrir : Known as "thousand-hole pancakes," Baghrir are light, spongy pancakes made from semolina. They soak up butter and honey like a dream.
- Khobz is a traditional Moroccan bread baked in communal ovens. It's crusty on the outside, soft inside, and pairs well with olive oil or amlou, a nutty spread.
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Sweet Moroccan Breakfasts :
For those with a sweet tooth, Moroccan breakfasts offer plenty of sugary delights. These treats are often enjoyed with a hot beverage.
- Sfenj are Moroccan doughnuts, crispy on the outside and fluffy inside. They are usually dusted with sugar and best eaten fresh from the fryer.
- Harcha is a semolina-based griddle cake, slightly sweet and often served with honey or cheese. Its crumbly texture makes it a delightful morning treat.
- Sellou is a sweet, nutty mixture made from roasted flour, almonds, and sesame seeds. It's rich and filling, perfect for a quick energy boost.
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Savory Moroccan Breakfasts :
If you prefer something savory in the morning, Moroccan cuisine has you covered. These dishes are hearty and full of flavor.
- Bissara is a thick, creamy soup made from dried fava beans. It's seasoned with garlic, cumin, and olive oil, making it a warm, comforting breakfast.
- Maakouda are Moroccan potato cakes, crispy on the outside and soft inside. They are often spiced with cumin and served with harissa for a bit of heat.
- Eggs with Khlia : Khlia is preserved meat, usually beef or lamb, cooked with eggs. This dish is savory, rich, and perfect for a protein-packed start to your day.
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Unique Moroccan Breakfasts :
For something a bit different, try these unique Moroccan breakfast options. They offer a twist on traditional flavors and ingredients.
- Rfissa is a dish made from shredded msemen or trid, topped with lentils and chicken cooked in a spiced broth. It's hearty and full of complex flavors.
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Savor the Flavors of Morocco :
Moroccan breakfasts offer a rich tapestry of flavors and textures. From flaky msemen to sweet harsha, each dish tells a story of tradition and culture. Freshly baked khobz pairs perfectly with olive oil and honey, while bissara provides a hearty start to the day. Baghrir, with its unique texture, is a must-try, especially when drizzled with butter and honey. Rfissa and sfenj add variety, ensuring there's something for every palate. Mint tea, a staple, complements these dishes, enhancing the overall experience. Exploring these breakfasts not only satisfies your taste buds but also offers a glimpse into Moroccan life. Next time you're in Morocco, make sure to indulge in these delightful morning treats. They promise to leave a lasting impression and might even inspire you to recreate them at home. Enjoy every bite!
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Moroccan olive oil is so loved in Morocco that each family keeps gallons in their pantry to ensure they never run out.
You can use any olive oil you have as long as it’s 100% pure, but if you like trying new flavors, please get a pure Moroccan olive oil. It’s very different from the olive oils you find in the supermarket. It has a sweetness and delicacy makes it enjoyable with just a slice of bread.
In Morocco, olive oil is poured into small plates, and the guests enjoy it by dipping their bread directly in the oil.
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Harsha is another delicious Moroccan pastry often served at Moroccan breakfasts. Like the Baghrir, Moroccan Harsha is made using semolina and is really easy to make. It’s crunchy and a little salty and goes wonderfully with the other ingredients served in Moroccan breakfasts, like the Jben, honey, and olives.
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Moroccan Harsha, or Harcha, is also made with semolina and is a crunchy, slightly thicker bread that is circular in shape.
Harsha is also cooked on a griddle, and is served with a selection of the accompaniments that you will discover in just a second.
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Amlou was one of my favourite discoveries in Morocco and in my opinion, no Moroccan breakfast is complete without it!
Some compare Amlou to a kind of peanut butter, but I think that this is doing it a disservice.
Amlou is made with honey, roasted almonds and argan oil, and it is more of a liquid than a spread, perfect for dipping bread into.
It is smooth in texture, slightly sweet, and absolutely delicious.
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Olive oil is always served at a Moroccan breakfast table, without exception. In fact, many press their very own olive oil and have enough of the stuff in their pantries to survive several zombie apocalypses!
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Argan oil is produced from the nuts of the Argan tree, and many local women’s co-operatives make Argan oil by themselves and sell it in its pure form, as well as in various cosmetics, creams and more.
Argan oil has numerous health benefits, and you will always see it in its own little pot next to the olive oil.
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Dchicha is a slightly less common Moroccan breakfast dish, but if you visit Morocco in the cooler months, you may be lucky enough to try it.
Served as a light supper or breakfast food, Dchicha is made from cracked wheat and flavoured with ginger, saffron and paprika.
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B’ssara, or Bissara, is a Moroccan soup made from fava beans and is popular during the winter months.
This is a thick soup flavoured with paprika, garlic and cumin, and while you may find it a little odd to eat soup for breakfast, you really shouldn’t knock it until you’ve tried it!
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Baghrir are Moroccan pancakes made from semolina, and they are known as the ‘1000 hole pancake’ thanks to the dozens of small holes on the top.
If you’re familiar with an English crumpet, you will find the appearance very similar!
They are fairly plain in taste, but usually served (warm!) with a honey and butter syrup.
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Moroccans will drink cups of sweet mint tea at any time of day, and so naturally you’ll find a teapot on the breakfast table.
Mint tea is made from Chinese gunpowder green tea with fresh mint leaves and copious amounts of sugar,
Fun fact – I once won a mint tea making competition in the Atlas Mountains! I’m pretty sure I still have the certificate somewhere…
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