Things To Do
in Missour

Vibrant colors, textiles, produce stalls and lively bargaining scenes make the souk ideal for candid street and cultural photography, especially in the morning.

Natural light filtering through palm fronds and reflections on water create peaceful compositions at sunrise and late afternoon.

Close-ups of carved doors, plasterwork, and domestic scenes capture local architecture and daily life; always ask permission before photographing people indoors.

Wide vistas of farmland, orchards and distant ridgelines provide sweeping landscape shots, best at golden hour.

Slow-cooked stew with vegetables and/or lamb or chicken, seasoned with cumin, saffron, preserved lemon and olives — available at family restaurants and home kitchens.

Must-Try!

Steamed semolina typically served with a mix of seasonal vegetables and sometimes meat; a Friday or weekend staple at local tables.

Hearty tomato-and-lentil soup often eaten to break fasts and during cooler months; commonly made in homes and small cafés.

Locally baked round bread served with nearly every meal; best bought from the neighborhood bakery in the morning.

The central market is the best place to try fresh produce, olives, preserves and street snacks such as fried dough, fresh flatbread with olive oil, and seasonal fruits. It’s also where you’ll find local spices, nuts and sweets.

Small stalls and cafés by the souk serve mint tea, coffee and simple pastries — perfect for people-watching and sampling local flavors.

Polite greetings are important — a friendly 'Salam' (peace) or handshake (when appropriate) and asking about one’s wellbeing are customary. Use right hand for handshakes and passing items.

Dress modestly, particularly for women — cover shoulders and knees in public and when visiting religious sites. Local norms are conservative compared with tourist resorts.

Always ask permission before photographing people, especially women and children. Some religious or private settings may prohibit photography.

If invited into a home, it’s polite to bring a small gift (sweets or tea) and accept offered tea or food; remove shoes if asked and follow hosts’ lead.

Tipping is appreciated but not compulsory; small amounts (rounding up taxi fares, a few dirhams for helpers, 5–10% in nicer restaurants) are customary. For good service in cafés and family restaurants, leaving loose change or a small tip is polite.

Cash (Moroccan dirham) is the dominant method, especially in small towns. ATMs may be available in larger nearby towns; credit cards are accepted at some hotels and restaurants but not widely in local markets. Carry small bills for purchases and transportation.

Summers are hot during the day, with strong sun and warm evenings; plan outdoor activities for early morning or late afternoon, carry sun protection and plenty of water.

Autumn brings milder temperatures and harvest activity in fields and orchards — excellent conditions for walking, photography and market visits.

Winters can be cool to chilly, especially at night, and occasional rain is possible; pack warm layers and be prepared for reduced hours in some rural services.

Spring is a pleasant time with blooming plants, comfortable temperatures and lively markets; it’s ideal for hiking and exploring the countryside.

Vegetarian options are available in the form of vegetable tagines, lentil soups, salads and bread; communicate preferences clearly (French helps) and expect simple, filling meals.

Vegan choices exist but are more limited — stick to vegetable dishes, salads, breads and legumes; ask about butter or animal-based broths in advance.

Traditional Moroccan cuisine relies on bread and couscous (gluten). Gluten-free travelers should request dishes without bread or couscous, and carry snacks if necessary.

Most meat served is halal and pork is uncommon; if you have specific religious requirements, you will generally find the food suitable but can confirm with hosts or vendors.