From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Place of originMorocco
Region or stateZayanes and Khénifra
Main ingredientsTripe
Ingredients generally usedGanglion, caul, lung or heart

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]