Moroccan Breakfast Recipe

Make the batter

In a blender or large bowl, combine 1 cup fine semolina, 1/4 cup all-purpose flour, 1 tsp instant dry yeast, 1 tbsp granulated sugar and 1/2 tsp salt. Gradually add 1 3/4 cups warm water while blending or whisking until smooth and slightly thin (consistency like heavy cream). Blend 30–60 seconds to aerate. Cover and let rest in a warm place for 30–45 minutes until bubbly on top.

Finish batter

Once bubbly, stir in 1/2 tsp baking powder and blend briefly to incorporate. If batter is too thick, add up to 2 tbsp warm water to reach a pourable but slightly thick consistency. Do not refrigerate.

Cook

Heat a nonstick or cast-iron skillet over medium heat. Lightly brush with melted butter or oil. Hold a ladle about 2–3 inches above the pan and pour batter to make rounds about 4–5 inches wide. Cook only on one side: bubbles will form and the surface will set with many holes (that is the signature beghrir), about 1–2 minutes. When the top is dry and firm, remove and keep warm under a towel. Repeat; do not flip. Low to medium heat is important to avoid burning before holes form.

Keep warm

Stack cooked beghrir on a plate and cover with a clean towel to retain steam and softness. Serve warm with amlou, whipped butter, jam, and J'ben.

Make dough

In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup fine semolina and 1 tsp salt. Make a well and add 3/4 cup warm water and 2 tbsp vegetable oil. Mix until a shaggy dough forms, then knead briefly (3–5 minutes) until smooth and elastic. The dough should be soft but not sticky; add a teaspoon more water or a dusting of flour if needed. Cover and rest 30 minutes.

Portion and laminate

Divide dough into 6 equal balls (for about 6 medium m'sammen). Coat a work surface with a little oil. Working with one ball at a time and keeping others covered, flatten a ball and stretch it into a large thin sheet (paper-thin if possible) using your palms and fingertips. Brush a thin film of vegetable oil (or melted butter) over the surface, then fold the dough into thirds or roll up loosely to create layers (square or coil fold). Tuck the edges under to form a flat disc about 5–6 inches across.

Cook m'sammen

Heat a heavy skillet over medium heat and brush lightly with oil. Cook each disc 2–3 minutes per side until golden brown and flaky, pressing gently with a spatula for even contact. Add a little melted butter while cooking for richer flavor if desired. Keep cooked flatbreads warm wrapped in a towel.

Heat milk

Pour 1 liter fresh goat milk into a wide pot and heat gently over medium-low, stirring occasionally to prevent scorching, until it reaches 185°F (85°C) — small steam bubbles, not a full boil. If you don't have a thermometer, heat until it is hot and just about to simmer.

Acidify and curdle

Remove milk from heat and slowly stir in 3 tbsp lemon juice or vinegar. Let sit undisturbed 10–15 minutes; curds will separate from whey. If separation is incomplete, add another 1 tsp lemon juice and wait a few more minutes.

Strain and season

Line a fine-mesh sieve with cheesecloth and set over a bowl. Ladle curds into the cloth and let drain 30–60 minutes for a soft, spreadable cheese (longer for drier). Gather cloth and gently squeeze to shape if desired. Transfer to a bowl and stir in 1/2 tsp salt to taste. Chill briefly before serving.

Toast almonds

Preheat oven to 350°F (175°C) or use a dry skillet. Toast 1 cup whole almonds 8–10 minutes in oven or 6–8 minutes in skillet until fragrant and lightly golden. Let cool completely.

Grind to paste

Place toasted almonds in a food processor or high-speed blender and pulse until they become a crumb and then a smooth paste (this can take several minutes; stop to scrape sides as needed). For a silkier amlou, add 1–2 tsp neutral oil during processing.

Finish amlou

With the processor running, drizzle in 3 tbsp argan oil (or olive oil) and 2 tbsp honey. Add 1/4 tsp salt. Process until fully combined and glossy. Adjust sweetness or oil to reach spreadable consistency. Transfer to a jar and cool.

Whip

Place 1/2 cup softened unsalted butter in a bowl and beat with a hand mixer or whisk until light and fluffy, about 2–3 minutes. Add 1 tsp honey or sugar and 1/8 tsp salt if desired; beat briefly to incorporate. Transfer to a small serving dish.

Cook fruit

In a medium saucepan combine 2 cups chopped/pitted fruit, 1/2 cup sugar and 1 tbsp lemon juice (and 1 tsp water if fruit is very dry). Bring to a simmer over medium heat, stirring to dissolve sugar.

Reduce and finish

Reduce heat to medium-low and simmer gently, stirring frequently, until fruit breaks down and mixture thickens to jam consistency, about 12–20 minutes depending on fruit. Skim foam if desired. To test, spoon a small amount on a chilled plate — if it wrinkles when pushed, it's ready.

Cool and store

Remove from heat and let cool slightly. Transfer to a sterilized jar and refrigerate. Jam will thicken further as it cools.

Arrange warm beghrir, m'sammen, a bowl of J'ben, a jar of amlou, whipped butter and jam on a serving board. Provide small spoons or knives for spreading. Offer extra honey and hot tea or coffee. Encourage guests to tear m'sammen or spoon amlou/jam onto beghrir and enjoy.