What is the traditional boulfaf recipe?

This lovely dish is mostly eaten during Eid-al –Adha, or the ‘Feast of Sacrifice’, one of the big Islamic festivals which celebrates both the end of the month of pilgrimage, or hajj, and the sacrifice that Abraham was prepared to make. Rich families across the Muslim world buy and slaughter sheep to share with their relatives and the poor of the neighbourhood: in Morocco a number of dishes are traditionally made from the sheep, and this is perhaps the simplest and tastiest. It is hugely popular street and souk food. Ingredients : 500g lambs’ liver, 1½ teaspoons ground cumin, 1½ teaspoons ground coriander, 1 tablespoon paprika, ½ teaspoon ground chilli, ½ teaspoon ground black pepper, ½ teaspoon salt, 1 lump of sheep caul fat. Firstly fire up the barbie. You can cook this under a regular grill – but pop your extractor fan on as the melting fat produces smoke. You can also ditch the skewers and bake the liver instead. ‘Peel’ the liver i.e. remove the outer membrane, and cut it into 3cm cubes. Mix the spices and seasoning together, and then shake half over the lamb cubes, turning them to attain even distribution. Stretch the caul fat out and then cut it into 6-7cm squares roughly commensurate with the number of cubes of liver that you have. Grill for around 5 minutes a side: the liver should be just a little pink in the middle. Serve with loads of lemon wedges and warm flat bread.

To make boulfaf, seared and seasoned beef liver or sheep liver is cut into cubes and wrapped with thin, lacy strips of caul fat which, once cooked, add delicious crispy texture and flavor. The caul fat, which surrounds the animal’s internal organs, is acquired at this time as well. Cubes of seared liver are wrapped in a thin layer of sheep's caul fat and then grilled over charcoal. Prepare the Grill and Liver by preheating your grill and removing any membrane surrounding the liver. Make the Boulfaf by cutting the caul fat into thin strips about 3 1/2" x 3/4" and rolling a cube of seasoned liver with a single strip of caul fat and thread it onto the skewer. Grill the liver brochettes for 3 to 4 minutes per side, or until the fat begins to turn transparent and the liver is fully cooked but tender to the touch. Serve the boulfaf while hot from the grill with extra seasoning on the side and enjoy the liver kebabs outdoors, offering Moroccan Mint Tea as a beverage. It’s this wrapping of the caul fat around the liver that led to the name of the dish, and it’s what distinguishes boulfaf from everyday kouah.

Boulfaf is a simple dish of grilled lamb liver made in Morocco every year for Eid al Adha. The liver is cut into cubes and then wrapped in pieces of caul fat. The recipe is very simple but Eid just wouldn’t be the same without it. Place the liver in a grill basket and place it on a hot grill. Mix all of the spices together. Cut the liver into bite-size cubes and sprinkle with the spice mixture, then wrap each with a piece of the fat. Slide onto a metal skewer. When all of the liver has been used, place the skewers back on the grill. Serve hot with the same spice mixture as a condiment. Moroccans eat boulfaf with pieces of Moroccan bread.