Ahriche

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Ahriche
Place of origin Morocco
Region or state Zayanes and Khénifra
Main ingredients Tripe
Ingredients generally used Ganglion, caul, lung or heart
Cookbook: Ahriche  Media: 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[edit]

References[edit]