Moroccan cuisine · Meat & Kebab

Boulfaf

Lamb liver cubes wrapped in caul fat, seasoned with cumin and paprika and grilled over charcoal.

Ingredients · for 4 servings

• 600 g lamb liver
• 300 g lamb caul fat (pre-order from the butcher)
• 2 tsp ground cumin
• 2 tsp paprika (sweet)
• 1 tsp chili flakes
• 2 tbsp olive oil
• 2 lemons
• 1 red onion
• Salt, pepper

Instructions

1. Soak the caul fat in lukewarm water with the juice of one lemon for 20 min., then carefully unfold and spread it out flat.
2. Remove the membrane from the lamb liver and cut into even cubes of about 3 cm.
3. Mix the liver cubes with cumin, paprika, chili flakes, pepper and olive oil and let marinate for 15 min. — salt only just before grilling.
4. Cut the caul fat into strips of about 10 cm, wrap each liver cube once, and thread the parcels tightly onto skewers.
5. Bring the charcoal grill to medium heat and grill the skewers for 8–10 min., turning several times, until the caul fat has melted and turned crisp and the liver stays just barely pink inside.
6. Sprinkle the skewers with salt and cumin and serve immediately with lemon wedges and raw onion rings.