Things To Do
in Oulad Amrane el Mekki

A slow-cooked stew made with lamb, chicken or vegetables, often flavored with preserved lemon and olives; widely available in village restaurants and nearby towns.

Must-Try!

Steamed semolina with vegetables and sometimes meat, traditionally served on Fridays and at family gatherings; try it at local family-run eateries.

Hearty soup of tomatoes, lentils and chickpeas, commonly eaten during cooler months and Ramadan; find it at small cafes and markets.

If you travel to the nearby coast, expect grilled fish, calamari and seafood tagines at seaside stalls and restaurants.

Greet people with 'Salam Alaikum' and a handshake when appropriate. Using basic greetings in Arabic or French is appreciated.

Dress modestly, especially in villages and rural areas—cover shoulders and knees to respect local norms.

Always ask permission before photographing people, especially women and children. A small polite gift or smile helps.

If invited into a home, remove shoes, accept offered tea and follow hosts’ lead; modest gifts such as sweets are appreciated.

Tipping is appreciated but not mandatory. Round up bills or leave 5–10% in restaurants if service is good, a few dirhams for small services (porters, restroom attendants) and 10–20 MAD for guides or drivers after excursions.

Moroccan dirham (MAD) is the local currency and largely cash-based in villages. ATMs are available in larger towns; credit cards work in hotels and restaurants in tourist areas but carry cash for rural purchases and markets.

One of the best times to visit: mild temperatures, blooming wildflowers and green fields. Ideal for hiking and photography; occasional spring rains possible.

Hot and dry in lowlands; coastal breezes moderate temperatures if you head toward the Atlantic. Expect quieter village life as some residents travel or rest midday.

Mild and pleasant with harvest activity in fields. Good weather for outdoor activities and fewer tourists than peak summer months.

Cooler, wetter months with most rain falling between November and March. Higher elevations can be chilly; pack layers and waterproof footwear.

The area is typically populated by a mix of Arab and Amazigh communities engaged in agriculture, small trade and local crafts, with strong family ties and multi-generational households.

Like many rural areas, younger people often move seasonally or permanently to larger towns for work, though many return for family and agricultural cycles.

Vegetarians can find many options: vegetable tagines, lentil dishes, salads and couscous with vegetables. Always specify 'la lham' (no meat) and carry snacks for remote outings.

Vegan choices are possible but more limited; ask for dishes without butter or egg, and rely on salads, olive oil-cooked vegetables, lentils and chickpeas.

Traditional bread and couscous are common; request meals without bread and prioritize tagines, grilled meats or fish and vegetable dishes. Cross-contamination is possible in small kitchens.

Most meat is halal. Alcohol is limited in rural areas and more available in tourist towns and larger cities—ask discreetly in local establishments.