The Perfect Moroccan Brunch.

Prepare Iced Moroccan Mint Tea according to the linked recipe, optionally adding a splash of vodka for a cocktail version.

Chill the tea overnight or for several hours.

Serve over ice, topped with sparkling water and garnished with fresh mint.

Prepare Spicy Moroccan Fried Eggs according to the linked recipe, frying in olive oil and seasoning with salt, cumin, and spicy paprika oil.

Serve the eggs with olives and plenty of bread.

Arrange a platter with dried fruits (dates, figs, apricots) and fresh fruits (strawberries, watermelon, raspberries).

Serve cucumber slices and a bowl of plain Greek yogurt drizzled with honey; optionally add goat cheese.

Prepare Moroccan Pancakes (Beghrir) according to the linked recipe, serving slightly undercooked if preferred.

Serve pancakes with fresh fruit and generous amounts of honey butter.

Prepare Pistachio Rose Rice Pudding according to the linked recipe, sweetened with honey and flavored with vanilla and rose water.

Chill or serve warm, topping with pomegranate seeds and pistachios.

Prepare Moroccan Chocolate Almond Phyllo Cake (Snake Cake) according to the linked recipe.

Bake just before serving and serve warm or at room temperature.

Arrange all dishes on a brunch spread for a festive Moroccan-inspired presentation.