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.

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Make it at home

Serves Serves 430 minIntermediate

Ingredients

  • 500 g lamb liver, cut into 3 cm cubes
  • 200 g lamb caul fat, soaked in salted water 30 minutes
  • 2 tsp ground cumin, plus extra for serving
  • 1 tsp paprika
  • 1 tsp salt, plus extra for serving
  • 1 tsp black pepper
  • Olive oil
  • 8 metal or soaked wooden skewers
  • Khobz bread, for serving

Method

  1. Pat liver dry. Toss with cumin, paprika, salt, pepper and a drizzle of olive oil.
  2. Drain caul fat; cut into 10 cm squares. Wrap each cube of liver in a square of caul fat, tucking the ends under.
  3. Thread 3 to 4 caul-wrapped pieces onto each skewer, packed tight.
  4. Grill over very hot coals (or under a hot broiler) 2 to 3 minutes per side. The caul fat will melt and crackle; the liver stays just-pink inside.
  5. Pile onto a platter. Serve with bowls of cumin and coarse salt for dipping, and torn khobz bread; eat with hands.

Editor tip. Don't overcook; lamb liver turns chalky past medium. The caul fat is what keeps it moist, so don't skip it (caul is sold at halal butchers).