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.
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