How to pronounce Ahriche

Ahriche is written تاحريشت where it comes from. In the International Phonetic Alphabet it is /aħriʃ/. In plain English letters that is ah-REESH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Ahriche?

Ahriche is a street food of Morocco. Where it comes from: Khénifra (Middle Atlas). People usually eat it as a snack. Its main ingredients are offal. It tastes smoky.

Where Ahriche comes from

Ahriche is one of 30 signature dishes of Morocco on this map. See all dishes from Meknès-Tafilalet.

• Harcha الحرشة · Bread & pastry · Middle Atlas

  Harcha is a pan-cooked semolina flatbread that the English source calls native to the Middle Atlas of Morocco; it is also made in Algeria.

• Medfouna المدفونة · Bread & pastry · Tafilalet and the Middle Atlas

  Medfouna, "buried", also called the Berber pizza or desert pizza, is a rustic Moroccan dish of round dough stuffed with a filling and baked until soft inside and crisp outside.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Couscous كسكس · Main dish · Maghreb

  Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier.

• Pastilla بسطيلة · Main dish · Fez

  Pastilla, or bastilla, is a pie of very thin warqa pastry, filled with pigeon or chicken stewed with onion, saffron, ginger and cinnamon, a layer of eggs scrambled in the sauce, and fried almonds with sugar.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

Food of Morocco

Dishes like Ahriche in other countries

Same type of dish and similar main ingredients as Ahriche:

• Kokoreç · Street food · Istanbul and İzmir, Türkiye

  Kokoreç is lamb intestines wrapped tightly around seasoned offal, such as sweetbreads, hearts and lungs, roasted on a long horizontal spit over charcoal, then chopped on a griddle with tomatoes, peppers, oregano and chilli flakes, and served in half a loaf of bread.

• Kebda iskandarani كبدة إسكندراني · Street food · Alexandria, Egypt

  Kebda iskandarani, Alexandrian liver, is a way of cooking beef or buffalo liver that Egyptian cooking credits to the port city of Alexandria.

• Jerusalem mixed grill מעורב ירושלמי · Street food · Jerusalem, Israel

  Me'orav Yerushalmi, "Jerusalem mix", is chicken hearts, livers and spleen, often with bits of breast meat, fried quickly on a hot griddle with onions and spices such as cumin, turmeric and black pepper.

• Pani câ meusa pani câ mèusa · Street food · Palermo, Italy

  Pani câ meusa is Palermo's spleen sandwich: slices of veal spleen and lung, boiled and then fried in lard, piled into a soft sesame bun called a vastedda.