Ahriche

Ahriche

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

In Moroccan cuisine, Ahriche 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.

See also[]

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

References[]

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

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