Traditional Moroccan Breakfast

Traditional Moroccan Breakfast

Today we will be preparing a traditional Moroccan Breakfast. It has Moroccan pan bread Rghayef, Moroccan pancakes, also some sides dishes that are normally served with in the Beldi Breakfast; such as olive oil, olive, and french cheese. I hope you will enjoy this article.

We will start by making the Rghayef because it takes long time to make. Mixing a large bowl of semolina flour, all purpose flour, a teaspoon salt, and a pinch of yeast together then add warm water till a dough is formed and knead the dough till soft and elastic. Oil the bowl lightly before hand then form dough to medium size ball and oil the ball well. Oil the work surface lightly, spread out the dough, and oiling them at the same time to prevent from tearing. Sprinkling with fine semolina and salt then fold to a square. After all balls shaped to square, set aside to rest and waiting 30 minutes to cook.

Next, let's make the baghrir. Adding the fine semolina, salt, yeast, and warm water to a bowl and mix them. Then add a whole egg, baking powder, and more water to mix them well and lend them. Allow it rest 15-30 minutes then cook it.