A Berber Breakfast Recipe


  • Olive oil, the darker, the better: strong, thick & pungent
  • Honey, preferably one with alot of character, buckwheat or a wild Greek or eucalyptus, but definitely not a SueBee type in a squeeze bottle.
  • Bread - wheat, coarse, a soft-crusted, round, absorbent, single-rise bread like you might find in a Serbian deli. (Moroccan recipe to follow)
  • Sheep's cheese - feta, preferably not domestic unless you have access to an artisinal cheesemaker. Bulgarian or Greek is really good.
  • Olives - large, unpitted, green cracked or not; sometimes called Salamoia in Italian delis.


There Are Several Very Unique Groups Of Indigenous Peoples Throughout Morocco, Each With A Distinct Language And Customs. They Are The Berber And Dwell Primarily In And Along The…

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