Moroccan Breakfast Ideas
Posted on Nov 28, 2011 in Moroccan Food | 6 comments
This week get ready for posts sharing our past trip to Morocco. I have to admit I haven’t been overly creative in the kitchen lately. Maybe it’s the cold weather, lack of motivation or just being really really busy. Even when I have cooked the food has gotten scarfed before photographing! I occasionally find myself falling into this slump (hey don’t we all?) but after a week or two I climb out of it and am back to creating. I do hope you’ll enjoy the forthcoming posts because I think they’re just as interesting!
Moroccan breakfasts are by nature simple. Pancakes, fatty sausages, and loads of potatoes are not normal fare. Instead you’ll find something lighter though usually carbohydrate-laden. This bread was a corn/sesame seed mixture. I’ve actually never heard or seen it before this past trip. MarocBaba’s family made sure to look for gluten free options for him (he didn’t follow a very gluten-free diet but made swaps when he could). I actually preferred this bread to the sometimes dry white bread rounds that graced the table. It had more substance and taste.
With this bread MarocBaba added raw pressed olive oil and lots of honey to the top. Simple and satisfying.
Some other options you might find for breakfast;
- baguettes or khobz – Moroccan bread (always)
- olive oil to be eaten with the bread, slathered on as we might do with butter
- butter
- some type of jam
- Moroccan mortadella – it’s meat and it comes in a package like this. It’s a turkey bologna.
- La Vache Qui Rit cheese triangles – known in the US as Laughing Cow cheese
- m’semmen (special occasion)
- beghrir (special occasion)
- you might also find some fruit or yogurt such as traditional Moroccan Raib (recipe soon!)
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I love mortadella! Wanna try to make beghir but hubby thinks they are hard to make- are they much harder than regular pancakes?
They are not that much harder but you do need to let the batter sit for an hour or so to get air in it. You also need to watch closely because you don’t flip them they only cook on one side.
Twitter: Holly_S_Warah
- November 29, 2011
Very similar to breakfast in the Levant. However, they don’t have the m’semmen & beghrir. Instead they would have zataar & eggs. But, yes, bread is king.
Next I’ll try m’semmen. With jam. Not exactly diet foods!
I found beghrir fairly easy to prepare–although the little bubbles were not evenly spread.
No not diet foods at all. I’m going to be doing a video soon about how to make m’semmen per another reader request. I think it’s a little more tricky than beghrir.
Your brekfast ideas are just what we have here in Algeria, I think Maroc has a much better bread selection though. The bred in the photo looks delicious
A friend of mine married an Algerian and she brought home Algerian cookbooks – I was surprised at how different the foods were (even some that have the same name!) There are tons of different breads in Morocco..as a carb-o-holic I enjoy eating them all!