"Moroccan Mealtime!" by Sejal Reshamwala
Amideast students receive breakfast and dinner every day from our host families in Rabat. While the contents of the meals vary between homes and days, these are some of the common elements in Moroccan meals that I’ve discovered.
Breakfast
Breakfast often includes coffee, tea, or juices. My personal choice is Moroccan mint (ataay nana)! Most mornings, my host family provides bread of sorts; generally, msemen, a flatbread similar to Indian paratha. I eat mine with either cheese, jam, or Nutella. I also frequently eat yogurt with my meals for the probiotics. My family also provides hard boiled eggs, seasoned with cumin, however it is not my preference.
Photo credit: Reshamwala, 2025.
Dinner
Dinners in my host family always include khobs (bread), legumes (either a salad, or veggies cooked with whatever the main dish is) and protein (chicken, beef, kefta - ground meat, or fish usually). My host mom makes excellent tagines (Moroccan stews) with all different veggies, meats, and spices. After the main meal, we have fruit and yogurt as a dessert! Dinner is the meal where we talk about our day as a family, whereas breakfast is generally just myself and my roommate quickly eating before class!
Photo credit: Reshamwala, 2025.
Here’s an assortment of just some of the incredible food I’ve had while here in Morocco!
Pasta in Tangier. Photo credit: Reshamwala, 2025.
Sejal Reshamwala is an American University studying abroad in the Fall 2025 on Amideast’s Regional Studies in French program in Rabat, Morocco.
