Boulfaf – Grilled Lamb Liver

In Moroccan Food by Amanda MouttakiLeave a Comment

I have been meaning to get this recipe up for sometime but kept having other things to put up instead!  This is generally made during Eid al Adha in Morocco.  While I have never eaten it (I don’t do organs) MarocBaba and even M do like it.  The first meal of Eid al Adha in Morocco always includes all of the items that don’t freeze well such as the liver, heart, and kidneys.  The rest of the sheep is hung up so that the meat partially dries.  The dish that everyone waits and looks forward to is boulfaf.  L’faf in Moroccan means “to roll with something inside,” which is exactly what boulfaf is.  The recipe is very simple but Eid just wouldn’t be the same without it.

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!
http://marocmama.com/2011/12/boulfaf-grilled-lamb-liver.html

 

Related Posts

  • 86
    For our Eid meal I counted more guests than I had coming and had prepared a lot more lamb than we needed. Instead of cooking it all I put part of it into the fridge for another meal. But we were really kebab'ed out. Instead for dinner yesterday I made a lentil and lamb dish.…
    Tags: lamb, meat, dish, meal, main, eid
  • 78
    Whenever I tell someone MarocBaba is Moroccan, the conversation almost always ends up on couscous.  Even for people who have little knowledge about the country itself they know couscous.  It's one of my favorite dishes too but not so for MarocBaba.  He never really liked it growing up and since he has been diagnosed with…
    Tags: marocbaba, dish, main, lamb
  • 77
    One of the things I have loved the most about moving to Morocco is that nearly 100% of what I cook and eat is local, fresh food. We tried very hard to eat this way in the US but as many people will say, cost really does add up.  Here fresh food is cheap -…
    Tags: dish, main, lamb
  • 74
    INGREDIENTS:1 leg of lamb3/4 cup ghee or melted butter3 tablespooms kosher salt2 teaspoons rosemary1 teaspoon black pepper1 teaspoon cuminPREPARATION:Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan.Combine remaining ingredients to make a baste. Lightly baste the leg of lamb.Cover with aluminum foil,…
    Tags: lamb, meat, dish, main
  • 72
    Marrakech has one dish that they are especially known for - tangia. Not to be confused with tajine, this is truly special. On every food tour we try to take our guests to try this food. Of course vegetarians have to miss out but for everyone else this "man meat" as one person called it…
    Tags: meat, lamb, eaten, dish, main
Amanda MouttakiBoulfaf – Grilled Lamb Liver

Leave a Comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.