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Breakfast in Morocco is generally a simple meal of bread and milky coffee. Harsha (rough semolina bread), m’laoui (fried flat bread similar to Indian paratha), beghrir (spongy crepes) and sfinge (batter doughnuts) are all common breakfast breads. Besara, a pureed fava bean soup topped with olive oil, cumin, and hot pepper is a popular choice for labourers given its heartiness and availability at small stands around the medinas. Raib, is a slightly sweetened home-made yoghurt served at many breakfast stalls. It is served is a short drinking glass (many tourists see theses glasses filled with a milky substance in the refigerator cases of the little stalls and wonder what it is). Khlia is another dish that many people see in the medina but have no idea what it could be. Its often displayed in mounds in plastic tubs and looks like strips of beef jerky covered in lard....And in fact, thats not far off. It is cured meat preserved in rendered animal fat that has been seasoned and spiced. The meat and fat are scooped into a frying pan, and once the fat has melted, an egg is cracked over the top and fried. The entire dish (fat and all) is soaked up with bread. This is a popular dish in the winter as it provides high calorific value for very little money.
Most hotels and guesthouses provide breakfast, though the quality may vary widely from simple toasted baguettes with jam to a full Moroccan spread of 4-5 kinds of breads, fruit and possibly yoghurt. As such, most people dont ever have the opportunity to eat breakfast in a cafe or medina stall. If you do have the chance, branch out from the widely available petit pains and baguettes in favor of the local breads. You can easily purchase these breads at the stalls selling them (three or four kinds of bread will be in the display case at the front of the stall) by the dirham. In general, a 1 dirham serving per person is sufficient. Some smaller breads (i.e. not the big rounds of bread from which they cut servings, but the individually sized ones) may be 2-3 dirhams per piece.