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.
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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.
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Ahriche, ou tahricht, est un t ...... rtail de la cuisine du Maghreb
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In Moroccan cuisine, Ahriche i ...... f oak and cooked on hot coals.
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ingredient name (literal)
serving size (g)
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InternetArchiveBot
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country
Morocco
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date
October 2018
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fix-attempted
yes
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main ingredient
Tripe
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minor ingredient
Ganglion, caul, lung or heart
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name
Ahriche
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region
Zayanes and Khénifra
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serving size
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hypernym
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Ahriche, ou tahricht, est un t ...... rtail de la cuisine du Maghreb
@fr
In Moroccan cuisine, Ahriche i ...... f oak and cooked on hot coals.
@en
label
Ahriche
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Ahriche
@fr
wasDerivedFrom
isPrimaryTopicOf
name
Ahriche
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