Ahriche

Method

1. 1 Turn the intestines inside out and rub with salt and lemon three times, rinsing until the water is clear and odorless — this is the crucial step in determining whether the dish is ready or not.
2. 2 Cut the liver and lamb into strips and marinate with harissa, cumin, garlic, and parsley for 2 hours.
3. 3 Arrange the strips of liver and meat into a bundle, then wrap the intestines around the bundle in a tight spiral shape.
4. 4 Tie the ends with string and boil for 40 minutes at 85 degrees to allow the intestines to shrink and stick together.
5. 5 Grill over charcoal for 25 minutes, turning and brushing with olive oil; the roll should be seared on the outside but still moist on the inside.

With an appliance

• Oven 2 hr

  Replace step 5: Place the lamb on the middle rack of the oven at 230 degrees for 25 minutes, turning it once at minute 12, and place a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.