Boulfaf is grilled lamb liver wrapped in caul fat, threaded onto skewers and charred over coals; served with cumin, salt and khobz, four sticks for 30 to 50 MAD.
Boulfaf is the Eid al-Adha specialty: the morning after the family sheep slaughter, the liver and lungs are skewered in caul fat and grilled over an outdoor brazier as the first meal of the holiday. Outside Eid, Jemaa el-Fna evening grills run boulfaf year-round. The dish is shared from a single platter; you tear bread, dip in cumin, lift a skewer.
3 editor picks for Boulfaf in Marrakech, ranked by editorial score. All Marrakech signature dishes · Boulfaf across every city.
Chez Lamine Hadj Mustapha ★ 4.7
jemaa-el-fna · Derb Semmarine, off Place Jemaa el-Fna, Marrakech 40000
Chez Lamine Hadj Mustapha at Marrakech's Mechoui Alley off Jemaa el-Fna has roasted 40 lambs daily in a pit oven since 1965; tangia is the other signature.
Mechoui Alley ★ 4.5
jemaa-el-fna · Derb Semmarine, off Place Jemaa el-Fna, Marrakech 40000
Marrakech's Mechoui Alley off Sidi Bouchakour at Jemaa el-Fna stacks eight to nine lamb stalls; whole-lamb pit-roast served by weight, the city's classic.
Jemaa el-Fna Boulfaf Grills ★ 4.1
jemaa-el-fna · Place Jemaa el-Fna, evening grill stalls, Marrakech 40000
Marrakech's boulfaf grills at Jemaa el-Fna spear lamb liver in caul fat onto skewers, charred over coals; 30 to 50 DH for four sticks with cumin and bread.