Climate and Geography of Morocco


The state of Morocco is located in the northwest of the African continent. The total area of the country is 446.6 thousand km². See Morocco abbreviations.

On the east and southwest side, Morocco borders on Algeria, and on the south side on Western Sahara.

The cities of Melilla and Ceuta are two Spanish possessions located on the Mediterranean coast of the state.

In the west, Morocco is washed by the Atlantic Ocean, in the north – by the Mediterranean Sea.

The country is separated from Europe by 14 kilometers of the Strait of Gibraltar.

Morocco is a predominantly mountainous coastal country, lying at the junction of different natural zones, which determines the characteristic feature of its natural conditions and creates a huge variety of landscapes of amazing beauty.

From the southwest to the northeast, the elevated territory of the country is crossed by the Atlas mountain range. The coast of the Atlantic Ocean is more flat, with a spacious line of beautiful sandy beaches. The Mediterranean coast is more mountainous, there are many rock masses approaching the sea itself.

The subtropical Mediterranean region occupies the bulk of the country. The Sahara Desert is located in the very south of Morocco. The Atlas Mountains offer a wonderful view of the unique cedar forests, gloomy gorges, peaked peaks covered with eternal snow and rapid mountain rivers.


According to 800zipcodes, there are several climatic zones on the territory of the state: the continental zone – in the central part of the country, the Mediterranean – in the north, the Atlantic prevails along the ocean coast and the desert – in the east and south of the country.

In the northwest, there is a slight temperature fluctuation. The average summer temperature in the daytime is +27…+29 °С, at night up to +22 °С. In the winter months, the average temperature is about +15 °C.

In the northern part of the country, dry, hot summers give way to warm, wet winters. The temperature in July is +24…+28 °С, in January +18…+20 °С.

In the southeastern regions of the country, the influence of the desert is felt. Temperatures fluctuate from +3 °С in January to +43 °С in August.

The average rainfall ranges from 500-1000 millimeters per year in the northern part to less than 200 millimeters per year in the south of the country.

Capital of Morocco: Rabat

The main resorts of Morocco: Casablanca, Agadir, Tangier, Essaouira, Marrakesh, Fes.

Cuisine of Morocco

The good-natured hospitality of the Moroccans, Arabic, French, Berber and Spanish traditions, merged together, made Moroccan cuisine a real masterpiece of culinary art.

The main products used for the preparation of the national cuisine of Morocco are a variety of meats (with the exception of pork); seafood: freshly caught squid, sardines, shrimp, tuna, perch, etc.; various vegetables and fruits.

The fertility of the land of Morocco is so great that throughout the year there is an abundance of magnificent fruits, herbs and vegetables in local markets.

Spices are a special pride of Moroccans. Coriander, ginger and pepper are widely used in cooking.

Moroccan National Dinner

At noon, after prayer, it is time for the main meal. There are a lot of dishes on the table. Lunch often begins with meze appetizers. Hot and cold salads are served on small plates, dressed to taste with olive oil and Roman cumin.

In Moroccan cuisine, salads can be both an independent dish and an additional one. Usually salads are served with couscous or tagine.

In addition to salads, hummus is also served as an appetizer – a puree made from chickpeas (chickpeas), seasoned with olive or sesame oil, lemon sauce and garlic, as well as pickled white beans ( piyah ).

While in Morocco, you should try falafel – deep-fried pea puree in the form of balls, is one of the very popular dishes of the Middle East.

By the beginning of dinner, pastille is put on the table – a layer cake strewn with cinnamon and powdered sugar. The delicious filling of the pie is made from chicken, nuts, almonds, onions, eggs and parsley. This dish is very difficult to prepare. Poor families have a pie on the tables only on holidays.

One of the main and main dishes of the feast is tagine – spicy meat stew, which is always served with bread. Since ancient times, a clay pot of a conical shape has been called a tagine. Meat is the main ingredient in this dish. Tourists who have been to Morocco are advised to try chicken tagine with dried apricots.

Also one of the important dishes of the feast is couscous, which has more than a hundred regional and seasonal varieties. Traditionally, couscous is eaten with large spoons or with fingers.

At the end of the meal, fresh fruit, watermelon, nutmeg slices and honey and nut pastries are served on the table with foaming sweet mint tea or strong coffee.


The traditional Moroccan drink is tea with fresh mint, which is usually served with a whole ceremony. Every Moroccan is fluent in the art of preparing this amazing mint drink. In order to properly brew Moroccan tea, patience, diligence and skill are required.

Also, very hot and strong coffee is served everywhere in the country, which requires some getting used to. Often the drink comes with cardamom.

Coffee with milk (kahu kasse) is a less common drink in the country.

Among the range of alcoholic products in Morocco, the following are popular: local “machia”, imported varieties of whiskey and gin, which are drunk, most often, highly diluted.

Morocco produces the best wines in North Africa. The best varieties are: Oustalet and Boulaouane – fine rosé wines, Pere Antoine and Thaleb – red wines, Chaud Soleil – white wines.

Alcohol in the country is sold inexpensively and everywhere.

Cuisine of Morocco

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