Moroccan Breakfast

The basic formula is Mint Green Tea with tons of sugar, bread, and olive oor Argan oil, butter, Smen (ghee), Honey, Amlou, Jam...Or à la Française, Café au lait, baguette, croissant.. And every combination of these elements you can imagine.

That's the first round, taken at home, because a lot of people take a second meal between 10 to 11 a.m It can be Harira or Moroccan cereal soup, Bissara, a wide range of Moroccan breads and pastries (betbout, mlawi, msemmen, beghrir..) or a thick milk & fruit juice and a mille-feuille pastry

Moroccans often elect to begin their meals with warming bowl of harira (French: soupe moroccaine), a delicious soup made from lentils, chick peas,
lamb stock, tomatoes and vegetables. Surprisingly, among Moroccans harira has a role of nourishing food for "blue-collars" rather than a high-flying cuisine.

Soups are also traditional breakfasts in Morocco. Bissara, a thick glop made from split peas and a generous wallop of olive oil can be found bubbling awaynear markets and in medinas in the mornings.
Many cafes (see Drink) and restaurants also offer good value petit déjeuner breakfast deals, which basically include a tea or coffee, orange juice (jus d'Orange) and a croissant or bread with marmalade from Dh 10.