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Moroccan breakfast recipes

Moroccan breakfast recipes. The most important things Moroccans eat.


 BISSARA 


Ingredients

  •  Dried split peas - 2 cups.
  •  Garlic cloves, minced - 4.
  •  Olive oil - 3 tablespoons.
  •  Cumin - 1 teaspoon.
  •  Paprika - 1 teaspoon.
  •  Salt - To taste.
  •  Water - 6 cups.

Instructions

  1.  Rinse the split peas and soak overnight.
  2.  Drain the split peas and add to a pot with 6 cups of water, bring to a boil, then reduce  heat to simmer.
  3.  Add garlic, olive oil, cumin, paprika, and salt.
  4.  Cook until the peas are very tender, about 1 hour, adding more water if needed.
  5.  Blend until smooth and serve hot.

 MOROCCAN PANCAKES (BAGHRIR) 


Ingredients

  •  Semolina - 2 cups.
  •  Flour - 1/2 cup.
  •  Yeast - 1 teaspoon.
  •  Baking powder - 2 teaspoons.
  •  Salt - A pinch.
  •  Warm water - 2 1/2 cups.

Instructions

  1. Combine semolina, flour, yeast, baking powder, and salt in a blender.
  2.  Add warm water and blend until the batter is smooth.
  3.  Let the batter rest for 30 minutes to allow the yeast to activate.
  4.  Heat a non-stick pan over medium heat.
  5.  Pour a ladle of batter into the pan, cook until bubbles form and the edges lift from the pan, then remove.
  6.  Serve with honey and butter.

 SEMOLINA HARCHA 


Ingredients

  •  Fine semolina - 2 cups.
  •  Sugar - 2 tablespoons.
  •  Baking powder - 1 teaspoon.
  •  Salt - 1/2 teaspoon.
  •  Butter, melted - 1/4 cup.
  •  Milk - Approximately 1/2 cup.

Instructions

  1.  In a bowl, mix semolina, sugar, baking powder, and salt.
  2.  Add melted butter and mix until well incorporated.
  3. Gradually add milk until a soft dough forms.
  4.  Shape into small discs and cook on a hot, non-stick skillet until golden on both sides.
  5.  Serve warm with honey or jam

MOROCCAN CREPES (MSEMEN)


Ingredients
  • All-purpose flour - 3 cups.
  •  Fine semolina - 1 cup.
  •  Salt - 1 teaspoon.
  •  Warm water - As needed.
  •  Butter - For folding and cooking.
  •  Vegetable oil - For folding and cooking.
Instructions

  1.  Mix flour, semolina, and salt in a large bowl. Gradually add warm water to form a smooth dough.
  2.  Knead the dough until soft and elastic.
  3.  Divide the dough into balls, then roll each ball in a mixture of butter and oil.
  4.  Flatten each ball and fold into a square, adding more butter and oil as needed.
  5.  Cook on a hot skillet until golden brown on both sides.
  6.  Serve warm with honey or cheese.



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