Boulfaf – Grilled Lamb Liver

Ingredients

• 2 tsp cumin
• ½ tsp paprika (use cayenne pepper if you like heat)
• 1 tsp salt
• 1 tsp pepper
• 1 lamb liver
• Strips of caul fat

Instructions

• Place the liver in a grill basket and place it on a hot grill. Leave the liver for 10 to 15 – it should be cooked through. In some parts of Morocco they boil the liver until cooked. The reason for this is to remove the metallic taste from the organ.
• The caul fat is the lacy fat that surrounds some of the interior organs. This is used to wrap the cooked liver. To prepare the caul fat it is removed from the sheep. A clean white sheet is hung on a clothes line and the the fat is draped and clipped – just like hanging up clothes. It is then left for several hours to stiffen. Once removed the strips are rolled like a cigar and ½ pieces are cut.
• Mix all of the spices together. Cut the liver into bite-size cubes and sprinkle with the spice mixture, then wrap each with a piece of the fat. Slide onto a metal skewer.
• When all of the liver has been used, place the skewers back on the grill. DO NOT do this inside of the house (such as in a grill pan). The melting fat will cause smoke – sometimes a lot of smoke. This should only take a few minutes to melt some of the fat.
• Serve hot with the same spice mixture as a condiment. Guests can add more depending on their preference. Moroccans eat boulfaf with pieces of Moroccan bread.
• In Morocco every family shares skewers of their boulfaf with neighbors to share part of their sheep. In the Moroccan spirit of hospitality for every skewer you give, chances are good you’ll get two in return!