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.

• List of Middle Eastern dishes
• List of African dishes
• Berber cuisine

• frdic.fr dictionary^{[permanent dead link]}

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This Moroccan cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e