MoroccoMoroccan boulfaf
Arabic name بولفاف المغربي
Original name Boulfaf
Watch how it’s made
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Ingredients (6)
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Method
Cut the fresh lamb’s liver into medium rectangular slices.
Cut the lamb caul fat (ritta) into very thin, almost transparent sheets.
Wrap each piece of liver tightly in a sheet of caul fat and thread the wrapped pieces onto the skewers.
Grill the skewers directly over hot coals, turning constantly, until the outer fat melts, the liver takes on a smoky flavour and is cooked through while staying tender (just a few minutes, so it does not dry out).
Serve the boulfaf hot straight off the grill, sprinkled with the salt, cumin and hot red pepper mix; it is traditionally made on the first day of Eid al-Adha right after the sacrifice and is one of the most important rituals of the Moroccan table on that occasion.
