Rabat – “Atay,” “batbout” (Moroccan pan-fried flatbread), and “zit laoud” (olive oil) are the famous trio on every Moroccan breakfast table. “Msemen,” “Beghrir,” and “Harcha” also feature regularly, often served with “amlou,” honey, or cheese. But every now and then, it’s fun to break the routine and try something different.
Do it the Turkish way
Menemen: Turkish scrambled eggs with tomatoes and peppers
Cheese Selection: Turkey uses Feta and kaşar cheese, but if you do not have them, jben, mozzarella or edam work perfectly.
Fresh veggies: slice tomatoes and cucumbers for extra flavor.
Overnight oats
The perfect choice for lazy mornings; you can prepare your breakfast at night and find it ready by the morning. The ingredients are simple: raw oats, milk or yogurt (or both!), and toppings of your choice.
Just let the oats soak overnight in milk or yogurt, and ta-da – go to sleep while your breakfast prepares itself.
In the morning, add your toppings: chopped dates, almonds, walnuts, or dried fruits. Sliced fresh fruits also add a sprinkle of magic, and a drizzle of honey brings everything together.
For a fresh taste, don’t add the toppings until the morning.
Pain perdu “french toast”
A dreamy French classic that feels like a bite of heaven.
Dip slices of stale bread in a mixture of eggs, milk, vanilla extract, a touch of sugar, and cinnamon. Pan-fry until golden.
Add fresh fruits and honey and let the magic begin. Et voilà!
Avocado toast
Mash avocado on toasted bread, add a pinch of salt, a squeeze of lemon, and a drizzle of olive oil.
For a local twist, top it with black olives or a sprinkle of cumin – a perfect mix between trendy and traditional.
For variations, you can mix in boiled eggs for extra protein, or add slices of tomato for a brighter flavor.
“Sfenj” and “atay”
Too lazy to cook? Head to your local “moul msemen,” grab some “sfenj,” and brew fresh Moroccan mint tea. Breakfast is ready.
Bseha w raha!
