Granola bars are my breakfast of choice in Oxford, but we don’t skimp on the morning meal in Morocco. Even on the days I’m in a rush, breakfast still manages to be a treat. Whether I’m scarfing it down at home, eating at a hostel on Saturday morning, or grabbing a petit dejeuner at a restaurant, I can expect some staple items to be on the table. Here’s how breakfast is done in Morocco:
Juice in America will never be the same for me. The bottom drawer of our fridge is filled to the brim with oranges, and lately our host dad has been coming home with a pound of strawberries, both of which go into the fresh juice our mom makes every day. It’s sweetened perfectly and just pulpy enough. At first it was just made of oranges and the occasional apple, but over time it’s gotten more strawberry-y (=more heavenly).
Restaurants usually offer you a choice between fresh OJ / a juice similar to a banana milkshake and coffee / tea. The coffee is actually espresso that comes in a tiny little cup, so I like to order mine as a cafe au lait. The traditional Moroccan mint tea usually comes to the table as a personal-sized teapot and a little glass to refill yourself.
The Main Dish
We eat bread all day everyday. There’s traditional milwee, which is the size and shape of a pancake but has layers like canned pull-apart biscuits, fresh French bread, baguettes, croissants, crepes/Moroccan pancakes, and round loaves of white or wheat bread. Hot, fresh milwee is my favorite because it’s a little bit crispy and goes with everything.
The main item at breakfast is usually bread that you fix up with cheese or jam, but eggs are another common item. It’s hard to go wrong with a plain omelette or omelette au fromage (cheese omelette) when eating out.
You’ll find mild cheeses like the little Laughing Cow triangles and goat cheese on every table. In America, those round containers of Laughing Cow spreadable cheese are pricy and small, but people buy them in bulk here for much lower prices. That stuff is everywhere! The grocery store, convenience stores on the street, and even shops at the train station all carry different brands of it.
Either on top of the cheese or alone, we put quite a bit of fresh jam on our bread. My host mom makes tangy orange jam and a sweet strawberry jam. I’m a big fan of the jam and cheese on top of my milwee, but Ella prefers the crystalized honey we keep at home.
Bonus: The Sweets
Every now and then, especially at hostels, fruit is offered as a dessert for breakfast. Watermelon, honeydew melon, apricots, and peaches are the most popular
What may be the best part of breakfast in Morocco is occasionally eating cake or cookies in the morning. The cake is not too sweet, and its texture is similar to that of pound cake or Starbucks’s coffee cake. There were hundreds of cookies made during Ramadan, and sometimes my host mom sets them out on the table in the morning. Those things never seem to expire and I’m not complaining about it.