Moroccan · Breakfast
Dates & Milk Breakfast (Tmar wa Halib)
Dates with a glass of cold or warm milk is one of the oldest and simplest Moroccan breakfasts — plump Medjool or Boufeggous dates eaten alongside milk, sometimes with the dates stuffed with a walnut or almond. It is also the classic way to break the fast, gentle on an empty stomach and naturally sweet, needing no cooking at all.
- Prep
- 8 min
- Cook
- 0 min
- Total
- 8 min
- Serves
- 2
- Level
- Easy
Ingredients
- 12 large soft dates (Medjool or Boufeggous)
- 12 whole almonds or walnut halves (optional)
- 500 ml milk, warm or cold
- A pinch of ground cinnamon (optional)
- 1/2 tsp orange-blossom water (optional)
- 1 tsp honey, to drizzle (optional)
- A few toasted sesame seeds (optional)
Method
- 1
Prepare the dates
Slit each date along one side and remove the stone, keeping the fruit whole.
- 2
Stuff if you like
Tuck a whole almond or a walnut half into each date for a little crunch and richness.
- 3
Warm the milk
For a cold-morning version, warm the milk gently with a pinch of cinnamon and a drop of orange-blossom water, or simply pour it cold.
- 4
Serve together
Arrange the dates on a plate and serve alongside the glasses of milk, eating a date then a sip of milk.
Chef's tips
- Choose genuinely soft, moist dates; dry dates make the breakfast hard work.
- Toast the nuts briefly before stuffing for a deeper flavour and better crunch.
- A drop of orange-blossom water in warm milk turns a plain glass into something quietly special.
Frequently asked questions
Why dates and milk together?
The pairing is nutritious, gentle on an empty stomach and naturally energising, which is why it is both an everyday breakfast and the traditional food to break a fast with.
Which dates are best?
Soft, fleshy varieties like Medjool or the Moroccan Boufeggous and Mejhoul are ideal. Their softness and caramel sweetness suit eating out of hand with milk.