Photograph of the finished Ahriche

Middle East · Cuộn nội tạng cừu nướng Ahriche

Ahriche

2 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork intestines Pork intestines 600 g
  • Photograph of Pork liver Pork liver 400 g
  • Photograph of Lamb Lamb 400 g
  • Photograph of Harissa chili sauce Harissa chili sauce 80 g
  • Photograph of Cumin seeds Cumin seeds 16 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Parsley Parsley 40 g
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Coriander seed powder Coriander seed powder 12 g
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking