In anticipation of Eid Al-Adha, which is only days away, Moroccans are buying sheep and stocking up on charcoal, skewers, grill baskets and lots of fresh spices and herbs. While the types of lamb dishes which might be served at this time is quite varied, grilled organ meat in particular is traditional Moroccan fare on the first day of the holiday. The photo shows one of the most popular brochettes - boulfaf, a kebab of seasoned, cubed liver which is often wrapped in thin strips of caul fat. It may be eaten alone, or stuffed into a wedge of Moroccan bread. Mint tea is a traditional accompaniment.
Photo © Christine Benlafquih