On certain mornings, the table is also decorated with exquisite specialities that are a must: "baghrir", "harcha" and "msemmen".
Baghrir" or "beghrir" (pancakes with a thousand holes)
These pancakes are made with a dough of fine semolina, flour and baker's yeast and are baked on one side only. Dozens of small holes are then formed on the surface. Light and melt-in-the-mouth, baghrirs are served warm, traditionally topped with a mixture of butter and honey that has been melted together. Thanks to the sponge-like holes in the baghrir, they are bursting with flavour and sweetness: an irresistible way to start the day!
Harcha" (pan-fried pancakes)
These lightly sweetened, pan-fried patties come in two main formats: a large disc cut into wedges or individual mini patties. They are prepared with semolina and baker's yeast, but also butter and milk. The result is a unique texture, very lightly sanded, with a melting and rough surface at the same time. They are eaten slightly warm, with butter and honey, or with Vache Qui Rit (Laughing Cow): this French cheese is found everywhere and is an incredible success in Morocco, even in the most remote places.
Msemmen" (flaky pancakes)
Finally, breakfast is sometimes an opportunity to taste msemmen. These thin, supple and delicately flaky pastry squares are made with a dough of semolina and/or flour, salt and water. The dough is rolled out thinly, brushed with a mixture of oil and melted butter, folded over several times to form a flaky pastry and baked on a cast iron plate or in a non-stick pan. Like baghrir and harcha, msemmen are usually eaten with the inevitable butter-honey duo. It's a pleasure to melt!