Breakfast

Breakfast in Morocco is not rushed. It is a spread — an act of care — laid out with a generosity that defines Moroccan hospitality from its very first meal of the day. At the centre of the Moroccan breakfast table sits a tower of freshly made flatbreads: Msemen, the layered square flatbread crisped in butter and folded to order; Meloui, the spiral flatbread with its satisfying chew; Harcha, the crumbly semolina pan bread eaten warm with fresh butter; and Beghrir, the honeycomb pancake that captures pools of honey-butter in every one of its thousand holes. Alongside the breads: a bowl of golden honey, a jar of argan oil, a pot of Amlou — the Berber paste of ground almonds and argan oil that is the Moroccan answer to peanut butter. Sfenj doughnuts, bought fresh from the street vendor, complete the picture. And over everything, always, the sweet steam of mint tea. Our Moroccan breakfast collection covers every bread, spread, and morning drink — with step-by-step recipes that bring the medina morning table into your kitchen, wherever you are in the world.

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