|Place of origin||Morocco|
|Region or state||Zayanes and Khénifra|
|Ingredients generally used||Ganglion, caul, lung or heart|
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.