Moroccan · Breakfast
Moroccan Mixed Olive & Jben Breakfast Plate
A savoury Moroccan breakfast spread: a plate of marinated mixed olives, wedges of fresh jben cheese, tomato, a saucer of olive oil for dipping and warm bread, all washed down with mint tea. It's less a recipe than an assembly, but the marinating of the olives and the freshness of the cheese make it sing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g mixed olives (green, violet, black)
- 2 garlic cloves, sliced
- Strips of preserved lemon rind
- 1 tsp cumin
- Pinch of chilli
- 5 tbsp olive oil, plus extra for dipping
- 200 g fresh jben cheese
- 2 tomatoes, sliced
- Warm khobz, to serve
- 1 tbsp chopped herbs (coriander, parsley)
Method
- 1
Marinate olives
Toss the olives with the garlic, preserved lemon, cumin, chilli, olive oil and herbs, ideally an hour ahead.
- 2
Prep cheese
Cut the jben into wedges or thick slices.
- 3
Slice tomato
Arrange the tomato slices and season lightly.
- 4
Plate
Lay the marinated olives, cheese and tomato on a platter.
- 5
Add oil
Pour a saucer of good olive oil for dipping.
- 6
Serve
Serve with warm bread and glasses of mint tea.
Chef's tips
- Marinate the olives ahead — even an hour makes them far more fragrant.
- Fresh jben is mild and milky; a good fresh curd cheese or mild feta stands in.
- The quality of the bread and olive oil makes or breaks this simple plate.
Frequently asked questions
What is jben?
Jben is Morocco's fresh, soft white cheese, mild and slightly tangy, sold in markets and eaten at breakfast with olives, honey or herbs.
Is a savoury breakfast common in Morocco?
Yes — alongside sweet breakfasts, a spread of olives, cheese, bread, olive oil and tea is a very traditional way to start the day.