In
Moroccan cuisine
Moroccan cuisine () is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal Europe ...
, Ahriche(ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of
Zayanes
Zayanes ( ber, Azayi (singular), (plural); ) are a Berber population inhabiting the Khenifra region, located in the central Middle Atlas mountains of Morocco.
Zayanes tribes are known for their attachment to ancestral land and for their tena ...
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
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List of Middle Eastern dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and ethnic groups. This diversi ...
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List of African dishes
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Berber cuisine
The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa. The traditional cuisine draws influences from Morocco's Atlas mountains and heavily populated ...
References
frdic.fr dictionary
Moroccan cuisine
Berber cuisine
Offal
Middle Eastern grilled meats
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