The best times to visit Morocco are during spring (March to May) and autumn (September to November). During these months, temperatures are comfortably warm, ranging from 20-25°C, making it ideal for exploring the country's diverse landscapes.

Morocco is a large country, allowing for many types of holidays from active (hiking), to adventurous (desert experiences), city breaks, shopping and relaxing beach breaks. 2-3 nights for a city or desert break is enough. For a beach/relaxing break a week is good. To see as much of Morocco as possible in one go at a good pace (not too rushed, not too slow), I would recommend at least 3 weeks, if not more! If you’re planning on combining a few areas, ensure you allow extra time for travel as distances between each place vary – also be sure to add a sightseeing stop along the way if possible to maximise your time!

Arabic, Berber, French

Not required

National dish Couscous: Originally from Morocco, Couscous is small balls of soft wheat or barley flours that are steamed in a pot. The traditional North African dish is typically served with meat or vegetable stew and is often eaten using your hands. Tagine: The famous slow-cooked Moroccan stew takes its name from the traditional clay or ceramic dish it is traditionally cooked in. The ingredients are arranged in a conical fashion and left undisturbed to cook until tender. Tagine is traditionally eaten straight from the cooking vessel. Msemen: a flaky, square shaped crispy Moroccan pancake (Rghaif) or flatbread that’s made from a combination of plain wheat flour and semolina. It is eaten for breakfast and also in the evenings with Moroccan Mint Tea (or coffee). It can also be made stuffed with cheese, olives, beef and eggs. Zalouk: Zalouk is a common side dish of crusty bread and spread made from eggplants, tomatoes, garlic, olive oil and spices Harira: Used during Ramadan to break the fast at dusk, Harira is a hearty, traditional Moroccan lentil soup. Khobz: Typically baked in communal wood-fired over and served with an array of meals, this crusty bread is a must-try in Morocco. Pastilla: Traditionally made with pigeon meat, but nowadays stuffed with chicken or seafood; a pastry made from dozens of different layers of thick flaky pastry, spices and almonds in a crispy buttery encasing, lightly dusted with powdered sugar and cinnamon. Savoury but sweet! Baghrir: Usually eaten at breakfast, these bubbly, sweet pancakes are a standout for many travellers to Morocco. What makes them different to Western pancakes is that they are made with semolina, thinner than flapjacks but thicker than crepes. M’hanncha: Translating to ‘coiled like a snake’, this large, coiled sweet pastry is meant to be shared. It can be cut into smaller pieces and pulled apart to reveal almond paste, pistachios and a sugary paste Medfouna: also known as "Berber pizza" or "desert pizza," is a traditional and rustic culinary dish originating from Morocco. It is prepared from a round-shaped dough that is stuffed with a flavourful filling of ground meat (beef, chicken or lamb), onions, peppers, and spices. It is soft on the inside and crispy outside. Chebakia: Soaked in the syrup of honey and rosewater, then sprinkled with sesame seeds – this sweet, fried pastry can be found in many corner shops and bakeries, especially during Ramadan. Raib: a traditional yogurt from Morocco made by combining milk, yogurt, and sugar and is often flavoured with rose water, orange blossom water, syrups, or mint. National drink Mint Tea: A green tea base with lots of mint leaves and sugar, making for a refreshing drink Nous Nous translates to ‘half and half’. It’s a combination of milk and espresso Moroccan beers include Flag Speciale Blonde, Flag Pale Lager, Casablanca Premium Lager, and Stork Golden Ale Khoudenjal: a traditional Moroccan tea-like infusion, brewed from spices steeped in hot water. Cinnamon, cardamom, cloves, galangal, pepper, madder root, and nutmeg are commonly included, resulting in a rich and spicy aroma and taste Panache Fruit Secs: one of the delectable sweet drinks made with dried fruits. Each drink is unique, depending on the available ingredients; you can request an orange or dairy-based juice. Avocado juice/milkshake

Salam or Salam Alaikum – Greeting Labass? – How are you? Shukran – Thank you Yalla! – Let’s go! Waha - Okay Daba - Now Ghali – It’s expensive Besslama – Goodbye