Traditional Moroccan Breakfast: What Moroccans Eat
I get asked all the time about how to reproduce a traditional Moroccan breakfast and brunch (فطور مغربي) at home. The question often comes from people who visited Morocco, fell in love with Moroccan breakfasts and Moroccan cuisine, and want to keep the magic back home. And honestly, I get that! Moroccan breakfast is one of my favorite breakfasts to have too.
Even if I grew up in Morocco having Moroccan breakfasts every day, my favorite breakfasts are still the Moroccan ones, as they are one of the most nourishing and balanced, mixing delicious ingredients that combine divinely.
Moroccan breakfast nourishes the soul and the body. It uses good quality ingredients, most of which are non chemically processed.
While there are as many Moroccan breakfasts as there are regions in Morocco, most Moroccan breakfasts are built of a combination of the ingredients I will detail below.
Dark Moroccan Olives are an Essential in Moroccan Breakfasts
No Moroccan breakfast is served without Moroccan dark olives. These olives are preserved in a natural way using only salt. They are one of the best olives you can taste, very concentrated in flavors.
In Morocco, we serve dark olives in small appetizer plates and place them within everyone’s reach on the table. Count between half a dozen per person or more (they are very addictive!).
This Moroccan olive brand is one of the rarest brands offering good-quality Moroccan olives outside Morocco. I always restock there whenever I’m out of delicious Moroccan olives!
Breakfasts in Morocco Include Jben, or Moroccan Fresh Cheese
Jben is Morocco’s version of fresh cheese. Jben cheese has its origins in the Rif Mountain located in northern Morocco. It’s so soft and delicious that it quickly became a staple in every Moroccan breakfast, enjoyed everywhere in the country.
In Morocco, you can purchase the Jben at the supermarket, but most women prepare it at home as the process is easy and very rewarding in quality and taste.
That’s what I do too! I make the Jben at home following the traditional Moroccan recipe. The recipe is really easy even for beginners. It takes a few minutes to make a big batch, and it tastes wonderful. Try it, you will be hooked, I promise!
A Moroccan Breakfast Table Always Includes Raw Honey
What goes with the Jben cheese? Raw honey! This Moroccan combo (Jben and honey) is so delicious and has definitely inspired many Chefs around the world.
In Morocco, raw honey is the way to go. But you can use any honey you have at home. You can even replace it with Jam, it will still taste delicious with the Jben cheese.
You Can’t Have Breakfast in Morocco without Moroccan Olive Oil
This is another staple in Moroccan breakfast tables. Moroccan olive oil is so loved in Morocco that each family has gallons of this oil in their pantry just to make sure they never run out.
You can basically use any olive oil you have as long as it’s 100% pure, but if you like trying new flavors, then please get a Moroccan olive oil. It’s SO different from the olive oils you find in the supermarket. It has a sweetness and delicacy to it that makes it enjoyable with just a slice of bread.
In Morocco, olive oil is poured in small plates and the guests enjoy it by dipping their bread directly in the oil.
Add Home Baked Bread to Your Moroccan Table
In Morocco, we serve different types of bread. It can be the traditional homemade Moroccan bread, the delicious crispy french baguettes, or any other wholesome artisanal bread.
Bread is cut into slices and dipped in olive oil or used to make small toasts with a mix of Jben cheese and honey, or a mix of Jben cheese and olives. Simple and delicious!
Moroccans get very creative with bread. For lunch and dinner, whole wheat bread is preferred as it’s very consistent and marries beautifully with tajines. For breakfast, Moroccans love to add light brioche-like variations to the menu. This sugar-free cloud bread from the blog Sugar-Free Mom is one of my favorites to make.
Most Moroccan Brunches Include Moroccan Eggs
In Moroccan breakfasts, we cook eggs in different forms. We either boil them, poach them or fry them in olive oil. Our favorite seasoning is a mix of salt and cumin, which is one of the best spice mixes for eggs to bring their flavor.
The King of Every Moroccan Table is Moroccan Mint Tea
Moroccan mint tea is a classic of every Moroccan table, whether it’s for breakfast or any other meal. It’s the official drink of Morocco, served whenever there is a gathering of 2 people or more.
Moroccan mint ta is fresh, sweet, and super fragrant. The basic recipe calls for Chinese gunpowder, mint, and depending on the occasions, Moroccans will add other herbs and aromatics.
Moroccan mint tea is made in a beautiful artisanal teapot which is a special teapot designed to be in direct contact with heat. It’s made using gunpowder tea leaves, fresh mint, and sugar, and it’s one of the most fragrant teas you can taste.
Check Moroccan mint tea traditional recipe here.
Add Moroccan Baghrir for the Ultimate Sweet Treat
If you’ve already tried the Moroccan Baghrir, your mouth is probably watering right now.
This delicious semolina pancake, extremely soft and soaked in a mix of honey and butter is a star in Moroccan tables and Moroccan breakfasts. And the good news is, it’s easy to make. You can even make a whole bunch and freeze them.
To serve Moroccan Baghrir, drizzle a generous amount of a mix of warm honey and butter on each Baghrir pancake. Then, on a large plate, arrange your pancakes in a circular way, or one on top of the other.
Check my friend’s Amira excellent Baghrir recipe here.
Moroccan Brunches Often Include Moroccan Harsha
Harsha is another delicious Moroccan pastry often served in Moroccan breakfasts.
As with the Baghrir, Moroccan Harsha is also made using semolina and is really easy to make. It’s crunchy, a little salty, and goes wonderfully with the other ingredients served in Moroccan breakfast like the Jben, honey, and olives.
In Winter, Moroccan Breakfasts include Bissara, the Moroccan split pea soup
Many northern Moroccan regions in Morocco are famous for their Moroccan split pea soup, the Bissara, at breakfast.
This Moroccan soup is DELICIOUS, but also very nourishing as it uses healthy, immune-boosting ingredients. It’s served in breakfast especially during the cold seasons to warm the body and give it the energy it needs. You will love it with fresh bread, dark olives, and a little of Jben cheese on the side. It’s also really easy to make.
reminds me of morocco
thank you for explaining the different components of Moroccan breakfast, I might try to re-create that one day
where can i find the pancake recipe?
would love to make it, thank you
Response from Moroccanzest
hi Fatna, i just added a link to an easy Baghrir recipe. hope you enjoy making it!
I made the jben cheese yesterday and it was delicious! I can’t thank you enough.
I can smell this breakfast
I’ve been to Morocco twice and I can’t wait to visit again. We stayed in a Riad and I remember waking up excited for breakfast. Thank you for this post, I’ll definitely try these recipes out!
great post thank you
ordered the dark olives and tea mix, can’t wait for them to arrive
Response from Moroccanzest
hope you enjoy every bite and sip of them 😉
From design and decor to food and travel, moroccanzest is the space where I share what I loved growing up in Morocco, and more. It’s your destination for everything beautiful, artistic, and made the Moroccan way with love.
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