Things To Do
in Tanakoub

A slow-cooked stew named for the clay pot it's cooked in; common versions include lamb with prunes, chicken with preserved lemon and olives, and vegetable tagine. Find it at family-run guesthouses and local cafés.

Must-Try!

Steamed semolina grain usually served with seasonal vegetables and meat on Fridays and special occasions; available at market eateries and larger homes.

A hearty soup of tomatoes, lentils and chickpeas traditionally eaten to break fasts; served in cafés and during communal meals.

Flatbreads and spongy pancakes served for breakfast or as snacks with honey and butter; sold by street vendors and at morning markets.

The weekly market is the best place to sample foods: grilled skewers, fresh fruit, flatbreads, and vendors selling pastries and mint tea. Great for photography and trying local snack foods.

Small stands along main routes often offer freshly squeezed orange juice, flatbreads, and simple tagines for travelers—cleanliness varies, so choose busy stalls.

Wear conservative clothing that covers shoulders and knees, particularly in rural areas and when visiting religious sites; women may wish to bring a scarf for added comfort.

Use polite greetings (a simple 'Salam' and 'Shukran') and accept invitations graciously; shake hands where offered and use the right hand for eating or passing items.

Bargaining is expected at markets—do so politely and with a smile; start lower than your target price and meet halfway.

Ask permission before photographing people, particularly women; some locals may decline—respect their wishes.

Tipping is appreciated but modest: leave small change for café staff and 5-10 MAD for excellent service; for guides and drivers, 50–100 MAD for a day is common. Tipping is discretionary and based on service quality.

Cash (Moroccan dirham, MAD) is king in Tanakoub—carry sufficient cash for markets and small purchases. Debit/credit cards and ATMs are limited or absent in small villages; withdraw cash in larger towns before arrival.

Hot and dry, especially in July–August; daytime temperatures can be high, so plan outdoor activities for early morning or late afternoon and stay hydrated.

Milder temperatures and clearer skies make it one of the best times to visit; harvest activity at farms adds cultural interest and fresh produce.

Cool to cold nights with occasional rain; higher elevations nearby can be chilly and some mountain roads may be slick—pack warm layers.

Wildflowers and greener valleys after winter rains; pleasant temperatures and active local life as planting season begins.

Vegetarian options are widely available (vegetable tagines, couscous, salads). Always confirm if broths contain meat; in small villages, specify no meat when ordering.

Possible but requires care: many dishes use butter or eggs. Ask for vegetable tagines cooked without butter or ask hosts to prepare oil-only versions.

Most meat in Tanakoub is halal by default; if you have strict requirements, discuss with your host or choose vegetable-based meals.

Cross-contamination is common in traditional kitchens; carry any necessary medications and communicate allergies clearly—write them down in French or Arabic if possible.