Ahriche
Introduction 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.
See also * List of Middle Eastern dishes* List of African dishes* Berber cuisine
References * frdic.fr dictionary