Flaky pancakes, semolina flatbreads, amlou and mint tea: a tour of one of the finest breakfasts in the world.
In Morocco, breakfast is a generous moment, both sweet and savoury. Here are the classics found on Moroccan tables.
Breads and pancakes
- Msemen: a square, flaky pancake cooked in a pan, eaten with honey or butter.
- Baghrir: the “thousand-hole pancake”, light and spongy, which soaks up melted honey beautifully.
- Harcha: a slightly buttery semolina flatbread, halfway between bread and biscuit.
- Khobz: the traditional round loaf, perfect with olive oil.
What goes on top
Olive oil holds a special place, especially in olive country. It is often served with olives and fresh cheese. Amlou, a spread of roasted almonds, argan oil and honey, is a speciality of southern Morocco worth trying at least once.
On the side
Mint tea, served very hot and often sweet, is a must. Fresh orange juice, seasonal fruit, eggs and sometimes a bowl of harira soup complete the most generous tables.
At Domaine Hamyta
Moroccan breakfast is included in every stay and served every morning. For lunch and dinner, Moroccan dishes can be delivered to your lodge on request. Have a preference or a dietary requirement? Let us know when you book.