Boulfaf is a Moroccan recipe for grilled liver kebabs. Although it can be made any time, it is especially popular on the first day of Eid Al Adha (Eid Al-Kabir), when the liver and heart are traditionally prepared as brochettes.
In this recipe, seasoned liver is wrapped in thin strips of caul fat, a lacy layer of fat which lines the abdominal cavity. Omit the caul if you don't have it, or don't care for it.
Makes 12 to 15 skewers.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
- 1 kg (2 lb. 3 oz.) liver (sheep or calf), membrane removed
- large section of sheep's caul fat, cut into strips about 2 1/2" x 1"
- 4 teaspoons paprika
- 3 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1/4 teaspoon ground hot pepper, or to taste
Cut the liver into large slices a little more than an inch thick. Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare.
When the liver is cool enough to handle, cut the slices into 1" cubes. Place the cubed liver in a bowl, and mix well with the spices.
Take a strip of caul and wrap it around a cube of liver. Thread the wrapped liver onto a skewer, being careful to insert the skewer through the fat so that the caul doesn't unwrap.
Repeat with the remaining caul and liver, filling the skewers with up to seven pieces of liver.
Grill the skewers for five to seven minutes on each side, or until the liver tests done.
Kebabs such as boulfaf are traditionally served with Mint Tea.