Starting your day with a hearty, tasty, and satisfying breakfast is especially important when travelling; you need enough energy for your days of sightseeing and adventures! Plus, you get the chance to sample more local cuisine and see what local people eat at different times of the day. Read on to find out what to eat in the morning when visiting Morocco.

It’s worth keeping in mind that breakfast in Morocco is quite a basic affair, especially when compared to the rich flavours and abundant ingredients found in other meals. Bread is a common breakfast food. Despite the simple nature of breakfast in Morocco, you’ll almost certainly find that you stay full until lunchtime.


Msemen is a square crepe-like type of bread. It may be served with sides of honey, butter, and soft cheese for dipping. Alternatively, it may be already have been spread with honey and soft cheese (usually the brand La Vache Qui Rit, known in English as The Laughing Cow) and rolled up for an easy breakfast on the move.


B’ssara is a filling bean soup. The main ingredient is blended fava beans, and the dish has some kick thanks to the addition of chillies and cumin. It is topped with a dollop of olive oil. Eaten with bread, it certainly keeps hunger pangs at pay throughout the morning. Although the vast majority of Moroccans do not actively seek out food in the morning to combat the effects of a hangover, b’ssara could be a great choice for living your stomach if you’ve over-indulged the previous night.


Sfenj are a type of deep-fried Moroccan fritter. Families may buy them early in the morning from a local seller; it is not common for people to actually make them at home. Especially delicious when eaten while still hot, the crispy, sweet treats are ideal for people who need to appease their sweet tooth when they wake up.


Bagrir is a spongy type of bread-cum-pancake that is made from semolina flour. It has many air pockets and holes on the top, giving it a light and airy texture. Generally served when still warm, it is spread with butter and honey for a simultaneously sweet and salty taste.


Harcha is another type of Moroccan bread made from semolina flour. Large and round, people tear away chunks of the bread to dip in honey and soft cheese. It has a slightly gritty texture and a buttery taste.

Khlea and Eggs

Khlea is a type of dried meat. For breakfast, it is paired with fried eggs for a delicious combination of textures and flavours. As with most meals in Morocco, it is served with thick chunks of bread. A glass of freshly squeezed orange juice, mint tea, milk, or milky coffee is perfect for washing breakfast down.

Fried Egg with Olives

One of the most traditional Moroccan breakfasts, many Moroccans love to tuck into a basic plate comprising a fried egg with a runny yoke, a handful of black olives, soft cheese, and a large helping of oil, generally olive oil. Honey might also be served. Bread is used to scoop up the various ingredients and the combination of flavours works surprisingly well together.