Morocco is a country renowned for its vibrant culture, stunning architecture, and, of course, its delectable cuisine. While Moroccan dishes like tagine and couscous are well-known globally, the country’s breakfast offerings are equally delicious and deserve the spotlight. If you’re eager to embark on a flavorful journey, here are five must-try Moroccan breakfast dishes that will tantalize your taste buds and provide a wonderful start to your day.
**1. Msemen**
Msemen, also known as rghaif, is a flatbread beloved across Morocco. This flaky, buttery bread is similar to a pancake or a paratha and is cooked on a hot griddle until golden brown. It’s typically served warm and can be stuffed with a variety of fillings, both sweet and savory. Common accompaniments include honey, jam, goat cheese, or a hearty dollop of argan oil and honey-rich amlou. Msemen is a staple in Moroccan homes and street food stalls alike, and its comforting flavor and texture make it the perfect breakfast to kickstart your day.
**2. Bissara**
Bissara is a hearty soup made from dried fava beans, lentils, or a combination of both. This comforting dish is typically served during the cooler months and is a popular breakfast option in the northernmost regions of Morocco, especially in the cities of Tangier and Chefchaouen. Bissara is often seasoned with garlic, cumin, and olive oil, giving it a rich and earthy flavor. It is traditionally served with a drizzle of olive oil, a squeeze of lemon, and a side of crusty bread for dipping.
**3** **. Khobz and Tea**
Moroccan breakfast often includes a pot of hot, sweet mint tea alongside a plate of khobz, the traditional Moroccan bread. Khobz is a round, flat loaf with a soft interior and a crisp, golden exterior. It is baked in communal ovens or at home and served fresh. Moroccans often tear off a piece of khobz, dip it in their tea, and then enjoy the combination in a single bite. This simple yet satisfying breakfast is a testament to the importance of tea and bread in Moroccan culinary culture.
**4. Beghrir**
Beghrir, also known as “thousand-hole pancakes,” are spongy, fluffier pancakes unique to Moroccan cuisine. They are made with a fermented batter that includes a leavening agent, resulting in a pancake with a distinctive honeycomb pattern of tiny holes. Beghrir are typically served warm, drizzled with melted butter, honey, or syrup, and sometimes topped with a sprinkle of sesame seeds. These pancakes are a beloved breakfast treat and can also be enjoyed as a snack or dessert.
**5. Rfissa**
Rfissa is a traditional Moroccan dish often served to new mothers as a restorative meal but is also commonly enjoyed as a celebratory breakfast or brunch dish. It consists of a rich cinnamon-scented chicken or pigeon broth, layered with shredded msemen pancakes, and topped with a generous sprinkling of sweet-spicy fenugreek seeds. Rfissa is often prepared to mark special occasions and is eaten communally, making it a flavorful symbol of Moroccan hospitality and cultural significance.