food.wikisort.org - DishIn 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.
Ahriche |
Place of origin | Morocco |
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Region or state | Zayanes and Khénifra |
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Main ingredients | Tripe |
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Ingredients generally used | Ganglion, caul, lung or heart |
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See also
- List of Middle Eastern dishes
- List of African dishes
- Berber cuisine
References
African cuisine |
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National cuisines |
- Algeria
- Angola
- Benin
- Botswana
- Burkina Faso
- Burundi
- Cameroon
- Cape Verde
- Central African Republic
- Chad
- Comoros
- Democratic Republic of the Congo
- Republic of the Congo
- Djibouti
- Egypt
- Equatorial Guinea
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- Eswatini (Swaziland)
- Ethiopia
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- Ivory Coast
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- Somalia
- South Africa
- South Sudan
- Sudan
- Tanzania
- Togo
- Tunisia
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- Western Sahara
- Zambia
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Ethnic and regional cuisines |
- Arab
- Berber
- Jewish
- Ethiopian
- Mizrahi
- Sephardi
- Mediterranean
- North African
- West African
- Zanzibar
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Lists |
- List of African cuisines
- List of African dishes
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Category
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