The Moroccan breakfast Breakfast is essential to start a good day. In Morocco, this first meal is sacred, it is extremely varied and can take time to prepare by families on a daily basis because it is composed of a hot drink, soup, eggs, different preparations made of wheat such as the most commonly known thousand holes pancakes ‘beghir’ which are quite appreciated, the fine semolina pancakes ‘harchas’ on top of which we can spread Vache Qui Rit , this melted cheese is quite popular in Morocco, the flaky pancakes msemmen/mlawi that can be topped with honey or jam. This is the reason why there are many dairy small shops, -mahlaba in Moroccan, they are kinds of small tea rooms where local people can sit and have their first meal of the days. You can really enjoy the treat for a few dirhams. These small shops offer yoghourts, jben (a kind of cottage cheese) which are made within the premises by the dairy man. They also serve the traditional mint tea, Moroccan people’s favourite drink which is excellent as it is well boiled. Locals, usually have hard boiled eggs they sprinkle with a pinch of salt and cumin directly at the counter, ‘bissara’ : ( a broad beans or split peas soup) in which they soak a piece of bread they use as a table spoon or ‘harira’ (a soup made of lentils , chick peas and herbs) The ‘Moroccan breakfast can be: ‘beldi’: traditional, generally a cup of tea, a white soup made of barley and herbs and ‘batbout’ (kinds of small white breads) basic : a cup of tea or coffee served with bread and olives, butter and olive oil in which you soak the bread. classical : for those who really like their food: a cup of hot drink, fresh juice (most often orange juice) and Moroccan pancakes like msemens or thousand holes ones that can be eaten with fresh cottage cheese, honey or jam as well as harchas, the fine semolina ones. It can also be completed with the beldi or basic one or with aniseed bread.