Ahriche

In Moroccan cuisine, Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.

Ahriche

Place of origin	Morocco
Region or state	Zayanes and Khénifra
Main ingredients	Tripe
Ingredients generally used	Ganglion, caul, lung or heart

See also

• List of Middle Eastern dishes
• List of African dishes
• Berber cuisine

References

• frdic.fr dictionary^{[permanent dead link]}