Our Moroccan breakfast plate brings together baghrir, soft pancakes covered in tiny holes, and msemen, folded, layered crêpes. Both are made with semolina and are breakfast favorites in Morocco. They are served with a Berber omelet, with eggs cooked over simmered tomatoes and onions, and a Moroccan salad of tomatoes and cucumber dressed with olive oil and spices such as cumin.

Morocco is the African country closest to Europe. The Sahara stretches across its south, while its Atlantic and Mediterranean coasts enjoy a milder climate and are home to cities such as Casablanca. Inhabited by indigenous Amazigh people, also known as Berbers, and Arabs, Morocco is a cultural crossroads where African and Arab traditions meet European influences from France and Spain. This mixture is strongly reflected in its food.

With thanks to

Embassy of the Kingdom of Morocco