If you have ever been to Morocco, you would know that starting your day without a rich, authentic Moroccan breakfast is not a good idea.
Typically included in your Riad accommodation, a Moroccan breakfast is a combination of sweet and savory dishes, along with comforting beverages, that provides the energy needed to explore the vibrant streets, and markets.
The spread often includes freshly baked bread, pancakes, honey, olive oil, cheese, olives, and a variety of jams, accompanied by traditional Moroccan mint tea, coffee, and freshly squeezed orange juice.
For the savory part, you might find dishes like Bissara (a thick fava bean soup), eggs with Khlii, or even Harira soup or Tchicha soup.
I have a list of all the things we eat for breakfast in Morocco, and I’ll make sure to have recipes for each one of the items. So you can try making them at home and experience a little taste of Morocco wherever you are.
What do Moroccans have for breakfast?
Msemen
This is the bread and butter of any Moroccan breakfast. This kind of Moroccan pancake can be either square or round.
It is flaky and crispy on the outside and soft on the inside. Its texture comes from the way it is meticulously rolled and folded into this beautifully layered pastry.
The traditional way is to dip your Msemen into a mixture of warm butter and honey. Is it sticky, Yes! Is it worth it, hell yeah!
Dips: Honey, Butter & Olive oil
In Morocco, our breakfasts are made even more special with the essential trio of organic honey, butter, and olive oil.
Honey adds sweetness and depth. Butter brings its creamy, rich flavor to our freshly baked bread.
And for organic olive oil, we love to dip our bread in it and drizzle some over eggs as well. Outside Morocco, this is the brand I trust for Moroccan olive oil.
Eggs
In Morocco, just like everywhere else, we love starting our day with eggs, but we add our twist to make them even more special.
We have different favorite ways to enjoy eggs for breakfast. You can have them fried or boiled, which is simple but delicious.
And, if you’re in the mood for something that’s uniquely Moroccan, try eggs with Khlii.
Khlii is a special kind of dried meat that’s a bit salty. We cook the eggs with chunks of this flavorful meat, olive oil, and cumin.
Moroccan green and black olives
Every Moroccan breakfast must have Moroccan black and olives on the table or at least black ones. These olives are really tasty and packed with a strong flavor.
We usually serve these delicious olives on small plates for everyone to share, making sure there is plenty to go around because it’s hard to stop eating them once you start.
When I’m not in Morocco and craving these delicious olives, I always go for this particular brand that sells high-quality Moroccan olives abroad.
Moroccan mint tea
No Moroccan breakfast is complete without Moroccan mint tea. It’s an essential part of our morning routine.
Moroccan mint tea isn’t just a drink, it’s a tradition, served in its classic style.
Most people are familiar with the classic Moroccan mint tea, but what many don’t know is that we also flavor your tea with a variety of other herbs and plants.
For now, let’s stick to the classic mint tea recipe. Check it out here
Beghrir pancake
Beghrir is another favorite pancake enjoyed by both adults and kids in Morocco.
What makes it unique is that it’s cooked on just one side, creating hundreds of tiny holes on its surface that are perfect for soaking up toppings.
Just like Msemen, Baghrir tastes great with a mixture of honey and butter.
Harsha
If life gives you semolina, make Harsha, a Moroccan semolina bread that’s crispy on the outside and soft on the inside.
It’s pan-cooked, much like a thick pancake, and we love to enjoy it with honey, butter, or jam.
Many Moroccans, including myself, like to slice Harsha in the middle and fill it like a sandwich with our favorite fillings.
Perfect for breakfast or a quick snack, it’s also easy to make at home, and you can even make extra to enjoy later.
Moroccan bread (Khobz)
In Morocco, we love our variety of breads, including homemade whole wheat bread, crispy French baguettes, and other special kinds.
For breakfast, we often eat bread with eggs or cut it into pieces to dip in olive oil, honey, or butter.
Bread is also a must-have for lunch and dinner, which is when we eat it the most. Many Moroccans, like my mom, bake bread every day so it’s always fresh.
But you can also bake it and keep it in the freezer, then just warm it up whenever you need. Here’s how my mom makes her bread.
Fresh Orange Juice
Fresh orange juice is really popular for breakfast in cafes and restaurants along with Moroccan mint tea. It is now a part of the traditional Moroccan breakfast.
Harira soup
Yes, it might surprise you, but we love Harira for breakfast. If you’re someone who likes savory dishes in the morning, then Harira is a must-try.
It’s a well-known tomato and lentil soup in Morocco, often served for breakfast.
Harira is especially popular during Ramadan, eaten to break the day-long fast. It’s also common to have it for breakfast if there’s any left from the meal the night before.
If you find yourself in Marrakech, make sure to check out street food spots that serve Harira for breakfast. It’s a delicious way to start your day the Moroccan way.
Bissara soup
Bissara is a tasty Moroccan soup made from fava beans, garlic, olive oil, and spices. It’s creamy, filling, and good for you, full of protein and fiber.
People in Morocco often eat it for breakfast in the winter because it warms you up and gives you lots of energy.
It’s usually served with a bit of Moroccan olive oil on top and fresh bread on the side.
Bissara is also very simple to make at home.
