Moroccan Breakfast is Amazing | Flakey Bread, Spiced Beef Eggs, Barley Porridge and More

[@MiddleEats]

I think we're getting better at doing these breakfast videos, don't you? So far we've covered Lebanon, Egypt, Palestine and now Morocco, and we want to eventually get around to doing every Middle Eastern country. If you want to help us on this journey, consider supporting us on Patreon www.patreon.com/MiddleEats or on ko-fi www.ko-fi.com/MiddleEats. Let us know what breakfasts you want to see next!

[@TheBLGL]

Turkish köy kahvaltısı (village breakfast) would be a good one. It’s kinda similar in that there’s olives, different types of cheese, and jam, but you can also have simit, börek, açma, gözleme, menemen or çılbır (or you can do sucuk and eggs if you like sucuk). Also, there is kaymak and honey, which would basically be clotted cream and honey, as well as acvar to spread on bread. And tomatoes and cucumbers are necessary as well. I like to have hard boiled eggs with mine. 😋 And Turkish tea, if you’re into that, I personally prefer coffee even though you’re supposed to drink coffee after breakfast in Turkey. 🤷🏻‍♀️ Basically it’s a giant spread and you eat it while chatting and relaxing with friends and family.

[@savvybites5498]

Kuwaiti Beakfast

[@ahmetfarukkrdemir2754]

Turkish breakfast! Delicious and so much variety. Black and green olives, different type of cheeses like white cheese, Ezine cheese, kashar etc., pastırma, sujuk, honey and kaymak, original jams like rose jam and quince jam, beautiful egg dishes like çılbır, kavurmalı yumurta(egg with kavurma meat) and menemen. And also some type of böreks eaten in breakfast like sigara böreği (cigar börek), paçanga böreği. Those are main types. There is also lots of variety for different regions.

[@fighttheevilrobots3417]

Turkish Kahvalti (Breakfast) is my favorite meal, ever, of all time. It makes me think of sitting with my father in Istanbul as a little girl. Fresh tomatoes, cucumber, black olives. Water Boreka. Rose or Sour Cherry Jam. Apple Black tea. Crusty bread. Simit (hot! From the cart downstairs!) Honey. Labneh. Sigara borek. Menemen! Sliced Feta and Kaskaval cheeses. Family and loved ones. 🥰

[@iantaylor9586]

I love the breakfast series!! Would love to see an Israeli breakfast: eggs, yogurt/labneh, cucumber-tomato salad, whole wheat bread, and a coffee latte.

[@morocco_020fc7]

Not all regions in Morocco have the same kind of breakfast. This is the breakfast you will most likely see in southern Morocco. What we eat here in the North is so much different we eat bissara, eggs(without khlea but with Spanish mortadillas) and with La vache qui rit and a lot of extra olive oil, instead of strawberry jam we use peach jam, we also eat honey with butter and use it as an dip, we eat a lot of Spanish baked goods instead of French ones like croissant in southern Morocco, and we also eat harsha and we also eat Spanish and Dutch cheese and our own goat cheese.

[@miiim]

Yes I agree. When I visited Morocco the jam was peach one and there were a lot of colored olives and olive oil. The best olive oil in the world.

[@morocco_020fc7]

@@miiim It means you visited the North. Also the reason it is coloured is because its natural unlike the black ones which yes you can make natural but are most likely made using chemicals.

[@Karawoolfe]

To be honest the stuff you can have for breakfast in morocco are many many, so it's impossible to eat the all at once but usually you can find some random combination but still some staples like mint tea, honey and olive oil and some kind of bread and olives. The soups are not an everyday breakfast at home but you can eat it outside everyday if that's your favorite breakfast, eggs as well. But in the country side especially in the winter soup is almost everyday because it warms you up and the legumes or weath will fill you up for longer!

[@yasmina10013]

Yep, in the north it's different (their jben is delicious). This one is more Central Moroccan than southern, but overall Moroccan breakfasts are similar to each other.

[@morocco_020fc7]

@@yasmina10013 Yep the North knows how to make some good cheese.

[@de.moslimagids]

I am morrocan and those pancakes are my favorite and delicious with some honey and a glass of mint tea. Beseha! (Bon appetit in morrocan)

[@MiddleEats]

Yes they are fantastic!

[@DesPardesCuisines]

Moroccan cuisine is simply awesome 🤩

[@its_soufyane6311]

You mean البغرير .

[@wafae6552]

First of all, you are an amazing chef! I love how you introduce us to different cuisines without losing the traditional touch. And as a Moroccan I am feeling happy to see some of our dishes presented with a lot of love and passion. secondly, you need to try berkoukch (it's like couscous served with milk, pure honey, amlou, or just some virgin olive oil), bissara (dried fava or dried peas soup served with harissa and olive oil and cumin), harcha (semolina bread), Krachel (marrocan brioche with sesame, anis, etc) , batbout (Bread cooked on a skillet), traditional sourdough bread, eggs with fresh ground cumin 😻 or just some hot bread with honey and amlou (amlou is like almond butter, made with grilled almond or peanut and argan oil). There is still a lot to discover into the Moroccan cuisine/culture. (Sorry for my broken English 😅)

[@miiim]

The best olive oil in the world ❤️

[@ruchika5502]

Thank you for sharing about your cuisine

[@sparklemotion8377]

Both berkouks and harsha are traditionally made from barley The Moroccan cuisine was very healthy before the IMF forced Morocco to taking US wheat surplus

[@PutYoRhymeOn]

they all sound so yummy... And I love how foreigners who say "sorry for my broken English" are still better at English than half of Americans

[@SoukRassek.podcast]

I just did myself baghrir this morning ! If you find it easier to scale your ingredients like that, I usually use 2 glasses (Whatever glass you want, just use the same one to keep proportions right) of semolina, 1 glass of flour, pinch of salt, tsp of sugar/honey, tsp of yeast and 3 and a half glass of lukewarm water. Mix it with a blender THEN add the baking soda (a tsp). For the baghrir, we moroccans usually dip our baghrir in a Honey and butter sauce (Melt some butter in honey, you can use the microwave for that... I personnaly like to add a splash of orange blossom water on that)

[@MsAnubisia]

Studied abroad in Morocco in college. Bunch of my classmates and I went backpacking during the week of Eid al-Adha, as we had it off, and everywhere we went the breakfast was amazing. This brings back so many memories, thank you!

[@fayhares]

I was smiling the whole time, thank you for showcasing the traditional Moroccan breakfast, if you added harcha, which are semolina pancakes that are shaped like hockey pucks, and that are very close in taste to the American cornbread, then it would be very complete, some argan oil wouldn't hurt either :)

[@ESalma]

Thank you for your sweet comment! Harcha was one of the first options when we were planning for this episode but we really struggled to perfect the recipe. Our induction hob makes it very difficult to properly cook harcha. But we hope to get that sorted out soon :)

[@wallflower6942]

When my Moroccan grandmother makes msemen she folds the first folded dough square inside another one. It gives you a more layered msemen (imo tastes way better) but it doesn’t take up a lot of extra time. Especially compared to the other more layered flat breads like rziza. She would also fill them with all sorts of filling (cheese, spiced vegetables, nutella, etc). Everything that tastes good on top of msemen, tastes just as good inside the msemen. It makes a good snack for on the way. Just typing this makes me miss her and her msemen so much. You should really try it, her msemens are the best (people always ask her how she makes it).

[@daryoes]

Filling out with different food is a great idea.

[@آيةعصفور-م1خ]

A very typical Moroccan breakfast. Moroccans take pride in their ancestral cuisine that spread over Africa. So much love to you

[@loveiseverything.4492]

Spread over Africa 😒😒😏, remember before morocco or any other northern African countries were founded there was only one kingdom from east to west Africa which was NUMIDIA (the Berber kingdom)

[@kawtarkawtar7024]

@@loveiseverything.4492 kingdom of Mauritania is better though ( which is Morocco actually )

[@saidsd734]

@@loveiseverything.4492 search for kingdom of mauretania and the king bocchus ;)

[@arihaviv8510]

@@loveiseverything.4492 but where did the food come from

[@Ouail98]

@@arihaviv8510typically it got influenced by Mediterranean regions, remember that southern europe and north africa are very close. That and because the sahara, the north basically got isolated to the rest of Africans.

[@iwd1856]

I have a Moroccan store close to my place. I will try to prepare this. It looks delicious. Greetings from Spain.

[@MiddleEats]

Ah that sounds awesome, get some Merguez sausages too.

[@HappyCodingZX]

I had orange juice when I was in Tangier and from the first sip I knew it was, hands down, the best orange juice I had ever tasted in my life. It really was on a whole different level to anything I'd ever had, and I've been to almost 40 countries in my life and drunk a lot of orange juice!

[@miguelmarquez4192]

Try juicing tangelos when theyre available. Thats what i do when im missing the flavor youre talking about. Not saying moroccans use tangelos. But to me nothing is better! (Even though it ruins any other juice you try after you make this).

[@HappyCodingZX]

@@miguelmarquez4192 yes, I've had Tangelo juice before, it's something special but honestly, what I had in Tangier was just on a whole other level, though of course being in Morocco probably helped :)

[@lucymorningstar2826]

you should go to Berkane! it's known to be the city of oranges.

[@critically.panned]

Would you ever consider making a video dedicated to Za’atar variations? I’ve tried googling how to make it, and it seems like nobody can agree what goes into it. The most common base I’ve seen is sesame seeds, sumac, oregano, marjoram, and sea salt, but some add cardamom, others add coriander, thyme is sometimes mentioned, etc etc etc

[@melaniefrancis48]

I'm loving all of this breakfast series. We're having ful and aubergine pickles from your Egyptian breakfast tomorrow, actually. I'm so happy to get some ideas that are different from my normal breakfasts. Makes getting up much less of a slog.

[@DesPardesCuisines]

Middle Eastern breakfast always blows me away. The variety of cheese, cream, honey, nuts, fresh vegetables, pickles, the sweet sauces (specially one that’s made with tahini and date syrup), the beans, and their breads. Mannnnn. I miss those days when we would go for a buffet breakfast so often in the Middle East 😂 so affordable, so scrumptious.

[@DesPardesCuisines]

I should do a Turkish/Middle Eastern breakfast series on my channel.

[@KathrynKauffmanPsychicMedium]

It's very interesting about the Laughing cow cheese. I must say I am so confused about the types of cheeses at our local Arabic grocery. Would it be possible for you to do a video on the types of cheeses and their uses? This would really help us figure out what to but and how to cook with it. Love your videos and recipes. I am sending a tip 💗

[@happydillpickle]

If you like processed cheese, the jarred cheese made by Puck is delicious (or disgusting if you don't like that very salty, processed flavour, but I absolutely love it). It's so creamy. I eat it on Arabic tea rusks with cumin (the type with cumin seeds baked into them). The tinned Feta style cheeses come in a variety of fat contents. The 50% fat ones are my favourite, especially the goats' cheese. They are in brine and in two rounds, one on top of the other, and come with a plastic resealable lid and keep well in the fridge (I don't know how long for though because they are too delicious to leave too long once opened! My favourite way of eating the goats' cheese is by making a salad. First I cube tomatoes and cucumber into approximately 1cm pieces in equal proportions, say two tomatoes to half a cucumber, or 4 tomatoes to one cucumber (or if you're using the small variety of cucumber, 3 or 4 cucumbers per tomato). I then finely chop a Turkish green sweet pepper, a small red capsicum, two large scallions or spring onions, a generous handful of fresh coriander including the stalks. I then add a handful of Turkish black olives (the salt preserved variety, which have pits, so I remove these first and break the olives into quarters). Be sure to remove all the stones as they can break your teeth! I then mix the juice of half a lemon or lime with two tablespoons of good olive oil, black pepper, salt to taste, a half teaspoon of Turkish mixed spice (Baharat Karisimi), a pinch of cayenne pepper and mix well. I use a whole lemon if I'm using those delicious little tiny lemons- if you can find these they are delicious and add a real kick to the salad. I then mix all the ingredients together and toss it in the dressing before roughly cutting the tinned 50% goats cheese in brine into smallish cubes, about the size of a small dice. It will be quite crumbly. I then top the salad with the cheese, drizzle with olive oil and grind a little black pepper on top with a sprinkle of paprika. Delicious!

[@happydillpickle]

Oh, I forgot- I sometimes add a half teaspoon of harissa paste to the mix

[@Leon_hm]

@@happydillpickle who asked

[@happydillpickle]

@@Leon_hm Who asked what?

[@fusionreactor7179]

That cheese is a factory produced low value cream cheese imported from France. Morocco was enslaved by the French and they still import a lot from France like this worthless cheese.

[@user-zt6uv3zk9b]

Just found this chanel and I love it! I'm from Palestin but live in sweden and I regret not learning how to cook arabic food from my mother. Thanks brother, may Allah protect you and your family

[@Ouail98]

Moroccan food is berber not arabic tho

[@thismissivemisfit]

Wow, that pastry bread seems universal. In Malaysia and Singapore, we also have a version of that made with regular wheat flour that we call it 'roti canai'. It's believed to have originated from Indian paratha. Knowing how the Middle East and India have some overlap when it comes to food, it's interesting to think about the history behind it.

[@wallflower6942]

Morocco is not in the middle east, it annoys Moroccans when people imply that it is lol

[@yaells6758]

Yup there is also yemeni version of this type of layered flat bread, I make it with meat stuffing sometimes it’s delicious

[@ruedelta]

China too, that is staple northern Chinese food and we've dug up some remains of it from tombs dating 6000 years back. Ours is typically made from wheat flour though buckwheat gets used too, and between the layers we stick in green onion, salt, and oil. Typically translated as "scallion pancake" but its name is "cong you bing" (lit. onion/scallion oil bing/flatbread).

[@user-li1hi1ls8r]

morocco is very different from the middle east tho

[@theon9575]

@@wallflower6942 I don't think that the writer actually said that. The rich culture and influence of Islam, originating and centred in what is now called "Middle East", spread wide in its glory days, East as far as The Philippines and Indonesia, and West as far as Morocco (conquering the Berbers as you would know) and all of Spain. That they took their "middle-eastern" culture (including yummy roti) with them to Morocca, Spain and Indonesia etc is NOT to say that those countries are "middle-eastern". Niether did Mr Yusoff's Comment.

[@burcu9344]

I'm impressed with Salma's dough streching skills

[@Splintered1245]

This looks sooooo good and very similar to the breakfasts I grew up having. Speaking of which.. would love it if you try your hands at an Iraqi breakfast!!! Also, though others have said it I would feel remiss if I didn't say that I simply love seeing both you and Salma in the videos. You guys are adorable together ❤️

[@lancemaxwell8464]

i remember being a young child and seeing my Moroccan grandpa make his tea like this. tea made with dried leaves and fresh mint is the absolute BEST

[@estepohinku]

You guys just make me smile! Easily one of the best food channels on KZbin!

[@houssemmezzine6286]

Living abroad away from my family, this is hard to watch. Great video, here are some things to make it even more authentic: 1. Once you have your baghrir ready, stack them (you can go for a big stack of 10), melt some butter and add honey to it and then pour it over the stack and let the baghrir absorb it. A bit messy but you will be licking your fingers. 2. For the tea, get yourself a Moroccan tea pot. Boil water separately first (like you did). Put the tea leaves, mint and sugar by themselves in tea pot, put it on a medium fire and immediately add the boiling water until the tea pot is 80% full. In a couple of minutes the water will start rising and when it is almost at the top and about to overflow turn off your stove. Now ot mix it, just pour the tea into a cup and then back into the tea pot 3 to 4 times and you are done. One extra tip, the more tea/water ratio the darker the tea will be, so if it is too much for your taste, just reduce the amount of tea you put for that tea pot size you have.

[@whakx]

On the subject of Khlea, you should consider doing a video on middle eastern confits. There isn't a whole lot on the internet about them oddly for something that is ubiquitous and culturally important

[@matheff71]

I just wanna say that while I'm currently not able to chew ANYTHING because I got my wisdom tooth removed, I'm gonna make this breakfast when I finally can eat something more than soup. Also, you are so wholesome, bro.

[@naomismith4933]

Her hair is SO amazing and she's very beautiful too! Oh, and the food looked great also.

[@nohwndle]

Hi, I’m Moroccan and we don’t exactly make tea like that. We do strain the tea (not necessary) but once we add the water to the tea we put it to medium/low and let it boil, a bit before it boils, add the mint (add a lot) and then once it’s boiled it’s done. Most Moroccans don’t strain it AFTER it’s cooked because the leave’s residue give it a a more earthy flavour and it also adds to the texture. But one thing that cannot go wrong, the taste!

[@decemberclouds]

I love this breakfast theme. ♥

[@MiddleEats]

Thanks! It's nice to see how different the breakfasts are.

[@timt4366]

Really good video. Some things remind me of our travels through Morocco and others I do not remember seeing but it all looks delicious! One of the surprise hits while we were in Morocco was the French Tacos. I keep wanting to recreate one at home. Maybe you can make an episode on those! Keep up the great work!

[@DrBrunoRecipes]

Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@MiddleEats]

Thanks

[@Emzo99]

Watching this during Ramadan 😭😭😭 ده ابتلاء والله

[@MMmmmVarley]

Aloha! This was all so delicious looking, going to be giving most of these a try. Unsure I can get khlea here in Honolulu, but I will look around. We do have a pretty good local substitute called pipikaula, which I will probably end up using to make the eggs. Mahalo.

[@Bcris212]

This is amazing 😍🤩 .. in my opinion the Moroccan breakfast is the best 👌

[@kamel26]

I m in love with Moroccan Breakfast, just crazy. Thanks for this vidéo

[@thehealthyepicures946]

Wow this was really good guys! You made the Moroccan breakfast justice 👏🏼 and made me want to get off the sofa and make some msemmen 😂

[@kristinwright6632]

I figured those pancakes would be fermented. Wow. Easier than injera or dosa. No question I will try those. And frankly that entire breakfast looks comforting.

[@tammonly1408]

You're work is awesome. Bravo! Thanks from a morrocan girl of the world. Peace and love ❤️❤️❤️👍

[@احبكياوطنيالغالي-ث9ظ]

I love my morocco 🇲🇦🇲🇦🥰🥰🥰🥰 Thanks for the sharing

[@hamanmohammed3981]

i love your smile and your determination. keep going bro.

[@MiddleEats]

Thanks!

[@Cristian.Cortez]

I'm not sure how available this is in the rest of the U.S, but where I live, we actually have a pretty good alterative to that khlea stuff. It's called machaca, it's a salty Mexican dried beef product, it's not confited so it's not a perfect substitution, but I can personally vouch that it goes great with eggs, and if you have any salsa it can be even better

[@lallahoumlallahoum5365]

Ohh that's good to know. I'm Moroccan living in US and cant fond Khli3. Will definitely try your 🇲🇽dried meat. Thanks ♥️

[@cajunstix]

I live in USA, New England, and we buy the exact same jam. those jars make the drinking best cups.

[@MiddleEats]

Yeah Bonne Maman is just amazing. Tiptree jam is even better, but I haven't seen it outside of the UK.

[@Anesthesia069]

I have JUST this week bought and tried that Waitrose goat's cheese (for my German/Russian breads) but I was thinking it would go really well just a few moments before you showed it on camera. I'll have to do this now!

[@fatimamuamer]

So much love for the breakfast videos Can't wait to see the Omani and the Iraqi version of them

[@Salah.alkhalifa]

A very genuine Arab gulf bread is made with palm dates. This sweet bread is chiefly served in early morning for breakfast with local cheese and other hot dishes. Worth considering for next episodes.

[@twmsmith]

Thank you so much for this!!! I love your videos... you're inspiring :).

[@blancaluna572]

This looks absolutely delicious, i would love to have a breakfast like this any day of the week!! 💖💖💖

[@foodvillageplus6895]

Wow!! looks delicious all the food

[@sarg2369]

Yes Salma being the gorgeous queen she is showing us all how it's done

[@NoHopeMo]

Banger video! Defo gonna be trying the eggs and the balboula!

[@MiddleEats]

We just had more of the eggs for breakfast. Might have to do a video covering the Khlea soon

[@JustaCookingDad]

wow cool - many thanks, I like your breakfast videos, really inspiring!!! 👍👍👍

[@diehexenmaus185]

i need to try making both of these breads, soon!

[@FrenchMartini]

I love your breakfast series!! If the bread is "disturbing" to look at, you may have Trypophobia which is the fear/disgust of holes and/or uneven surfaces. I've had it all of my life but just recently found out that it has a name and is an actual phobia/condition.

[@hadiraz5401]

I have it too😅

[@teamdivine5651]

🤣🤣🤣🤣

[@merseyviking]

I love this style of video. More Salma please!

[@MiddleEats]

Ah we do too, it's a bit more work, but definitely fun to make. Salma is finishing up her PhD so she doesn't have a ton of time for videos, but we're hoping to do more videos together soon!

[@cz2301]

I often have breakfast for dinner too, but not at 11:20pm lol great video guys!

[@showbe1176]

MOROCCO IS THE HEAVEN OF FOOD ❤️🇲🇦 you can also make videos about Moroccan Tagine, Moroccan Couscous, Moroccan tea, Bastilla, harira... 🤤🤤🤤

[@marisvet8993]

@Yanis .k chlo7 cooking couscous before Algeria was even a thing it's not moroccan either my pal

[@kawtarkawtar7024]

@Yanis .k the best version of it is Moroccan though otherwise couscous is a amazigh / African ingredient!!

[@saidsd734]

@Yanis .k no sorry, i know they lie to you a lot in your country, but couscous is amazigh and each country has a version ;) even in senegal they have couscous! Please educate yourself

[@saidsd734]

@Yanis .k no 🤣

[@Ouail98]

@yanis.k1541couscous is a berber dish, from all berbers, not just kabylia

[@holland6508]

0:32 -Love the part when they freshly squeeze some orange juices

[@michelleestrada8837]

Thank you for sharing everything looked delicious especially the scrambled eggs with Khlea

[@divinemoments5344]

Nice, it's Moroccan. Anything goes in Morocco.

[@beniderentspannte8506]

I'd definitely recommend a fried egg with ground cumin on top at the end. Very simple and veeery delicious

[@L3amiri]

Nothing beats harcha with boiled/fried eggs, zit beldia and a crap tonne of cumin 🤤

[@slaterk534]

I love your channel!

[@mariamrostami1200]

I getting hungry just by watching it! Delicious

[@MiddleEats]

Thanks

[@4misa2078]

Hi from amazigh girl from Morocco 🇲🇦❤️

[@oldbsturgeon5493]

It all looks great! Some of the stuff may be difficult for me to source but I will try to get it all

[@yasmina7548]

Loved how you showed how to make tea, I’ve always wondered. Pretty teapot 🫖

[@bangkoklifebynuningpratiwi6557]

Marsha Allah… beautiful breakfast :-)

[@insoserious]

Laughing Cow cheese is a religion in many parts of the world! I'm from Singapore and when i was a toddler my mum was trying to introduce me to eating rice, and she only succeeded by mixing Laughing Cow cheese with the rice. Imagine my amusement when i went to Morocco in my 30s and discovered how much ppl there swear by this cheese, too! It's also very popular in Vietnam. (wonder if being ex-french colonies has something to do with it)

[@feluxjohn3236]

I love you both as a couple, there's a nice balance between the two of you.

[@rayradiance666]

Breakfast for dinner or anytime is the best!!

[@andrewwinson5866]

Yay! I love Moroccan breakfast foods! Well, I love foods generally, but you get the idea. I’m so happy you guys finally tackled msemen! The only one of those I haven’t occasionally found at the small butcher shop / grocer I have access to is the khlea. So that one may have to live solely in my mind’s tastebuds awhile longer. 😄 Also, to answer your question, yes! I do think your video skills are kicking up a notch with every new episode released! How could they not?

[@sheikhaal-romaihi5890]

Make a khaleeji breakfast! Baid o tamat (egg and tomato) balaleet (vermicelli noodles)

[@dhaman05]

Amazing, keep up the great work

[@MrZxcvbnm22]

You forgot to pour half a kilo of sugar on that teapot to make it proper Moroccan mint tea... xD

[@MiddleEats]

HAHA yes that's true!

[@at7824]

Everything is amazing as usual ❤️

[@sarahwatts7152]

Those holey pancakes remind me of ployes, which are made with buckwheat flour. Delicious!

[@lia8302]

Moroccan is the best cuisine in the world hands down

[@saralam2008]

Impressing me I’m Moroccan , Harsha , baghrir, m’ssanen Barly bread and pure fresh olive 🫒 oil . When you deep your bread

[@Itchihana]

I love this series, beseha!

[@userpoiu2288]

Loving the videos guys! Mashallah Aleko! I made Koshari using your recipe for my Moroccan wife and my Egyptian dad, we all loved how accurate it was to back home. Like you, I live in the UK (South East London) I get a lot of my Egyptian ingredients online or at TFC. Can you recommend any “Egyptian” supermarket in the London area? Thanks again for the research you do to bring us accurate guidelines, it really is difficult to get right at times.

[@AaronMDubya]

I'm 9 seconds in, never seen one or your videos, liking and subscribing on vibes alone. That is all, gonna binge the channel now 👋

[@nicoledenise9392]

this looks so good i appreciate the time and effort your videos must take, they're all so beautiful

[@skrackensdal]

just seeing the msessen made me really nostalgic! love from sweden

[@UMTMZ97]

You forgot the most important item on a Moroccan breakfast table ( olive oil ). Everything else was spot on 😄

[@mustafa.bakes.]

I’d love it if you made iraqi breakfast! And i’d be more than happy to share the recipes for you

[@yasmineahayoun692]

Hi I’m Morrocan and I love the breakfast we have 😊

[@endrawes0]

Great dishes to inspire

[@AT-ox9np]

I remember the laughing cow cheese from my childhood in Lebanon. It was called La Vache qui Rit and l still have the music from the advertisement in my head.

[@maetaylor5677]

What a spread. Looks fantastic

[@nelsonvalencia7889]

I was smiling the whole time, Thank you for showcasing the traditional Moroccan breakfast, if you added harcha, which are Semolina Pancakes that are shaped like hockey pucks, and that are very close in taste to the American cornbread, then it would be very complete, some argan oil wouldn't hurt either. 😊🌏

[@ismailsalmane7199]

I like your videos, I am a Fan, the gun tea powder is used alot in Morocco to make tea but it is not the finest, there is the dried green tea leaf which we use also in Morocco and it is a bit more expensive than the gun tea powder, we call it Atay Chaara ( Hair Tea ... ), and for best results with using the gun tea powder like used in the video, pre infuse more than once it is like cleaning it well, I would say 3 - 4 times and put it back to boil on mid heat, 30 secondes before turning off add your mint let it set and serve hot ... Moroccan goats cheese is rarely used, mostly in the north of the country ... the flat bread is called Msmen or Melwi ... Nice job, love the content

[@benelfahim5969]

Excellent work again guys Chef and owner of restaurant down under

[@ecepowell]

do a lebanese breakfast ! and an israeli one maybe...? Love your videos, i'm eating flat bread with zaatar right now

[@katokotkasaa]

Hello! They already have both videos on the channel and the food looked very delicious 😁☺️

[@saralam2008]

Barly soup Bean soup : Bissarah بيصارة Harira soup : حريرة

[@majestic6303]

Dear Obe (not sure how to spell your name). I have tried plenty of recipes and it failed, never created holes. However, yours worked! The detail steps you provided was the key. Can you please put all the recipes in cups and spoons measurements, in the description.

[@pubcollize]

I learned a bit of a different recipe, that requires letting it ferment overnight. If this method doesn't work for you try leaving it overnight.

[@majestic6303]

@@pubcollize ….I just made this, 15 mins fermentation. The detail steps really helped! Thanks for you tip.

[@pubcollize]

@@majestic6303 Nice, I'll try that too next time

[@FoxPonyShift2013]

I remember growing up with Laughing cow cheese back when I used to live in Saudi Arabia. I've never had that kind of pancake and I really do have a soft spot for Middle Eastern breakfasts in general. Is it possible to have a link to all your other breakfast videos?

[@juandavirt]

I love how its pitchblack outside when they are having breakfast

[@trident1125]

Let's take it to Iraq next! I have no clue what they eat for breakfast but I'm sure it's as good as the rest of their cuisine. Also, great job on this one you two nailed it! You got all my childhood favorites even the laughing cow cheese lol

[@chmymy8859]

Mmm I really like Moroccan food :)

[@bozumoyo3277]

Haven't had that laughing cow cheese since primary school ahaha, I remember those adverts as well - funny that it's popular in Morocco as well :') Absolutely loove the content on this channel guys keep it up!! 🙌🏾✨💯

[@zb3645]

great videos man keep it up

[@lctree9252]

You kill me every time you make food. I have to make it. Made your pita, and will use your recipe from now on. Thank you for sharing

[@sugamoppie]

Not all Moroccans eat the sam breakfast it differs from city to city from village to village and region to region for example up North in Tangier, our breakfast usually consists of Churros, coffee, scrambled eggs and sometimes viennoiseries (baked goods like croissant and chocolate petit pain).. We also somztimes will take Harsha, Baghrir, Rghayef with honey and lots of cheese with our coffee in the morning or leave all this for Merienda (afternoon tea)

[@ivettebuere8993]

Turkish and Lebanese breakfasts are also amazing.

[@506take]

hhhhh