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Boulfaf is a simple dish of grilled lamb liver made in Morocco every year for Eid al Adha. While I have only tried it once, I do prepare it and can never escape it. When a sheep is slaughtered every single piece of the animal is either used or eaten. The order of things eaten is based on what will spoil the quickest so organs are usually the first meal.
This also includes the 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 liver is cut into cubes and then wrapped in pieces of caul fat. The recipe is very simple but Eid just wouldn’t be the same without it.