Our Moroccan breakfast plate brought 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 were 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. While the Sahara stretches across the south, the northern region facing the Atlantic and Mediterranean has a mild climate year-round and is 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