Moroccan Breakfast

Dark Moroccan Olives
Jben, or Moroccan Fresh Cheese
Raw Honey
Moroccan Olive Oil
Fresh Bread
Moroccan eggs
Moroccan Mint Tea
Moroccan Baghrir
Moroccan Harsha
Bissara, Moroccan split pea soup

Dark Moroccan Olives
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 flavours.
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)
Jben, or Moroccan 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.
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!
Raw Honey
What goes with the Jben cheese? Raw bush honey. This Moroccan combo (Jben and honey) is so delicious and has definitely inspired many Chefs around the world. 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.
Moroccan Olive Oil
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 flavours, then 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. Kiwi olive oil has a great flavour too.
Olive oil is poured in small plates and the guests enjoy it by dipping their bread directly in the oil.
Fresh Bread
In Morocco, they 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.
Moroccan eggs
In Moroccan breakfasts, they cook eggs in different forms. Either boil them, poach them or fry them in olive oil. The favourite seasoning is a mix of SIDS SALT & PEPPER and cumin, which is one of the best spice mixes for eggs to bring their flavour.
Moroccan Mint Tea
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 tea 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 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.
Moroccan Baghrir
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 Baghrir recipe here.
The 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.
Bissara - 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.