Let’s start the lamb series with this delicious boulfaf recipe.
500 grams (1 pound) lamb liver
Large, thin section of sheep’s caul fat
2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt, to taste
Hot red chilli pepper, to taste
Step 1: Prepare the Liver
1- Remove the membrane of the liver if not already removed by your butcher.
2- Wash the liver and cut it into medium sized strips that are 4 cm wide.
3- Grill the liver strips for a few minutes on each side until it is cooked to medium-rare.
4- Cut the liver into bite sized square pieces of 2 cm.
Step 2: Make the Skewers
1- Mix all the spices together: paprika, ground cumin, salt, and chilli pepper.
2- Toss the liver cubes in the spice mix.
3- Cut the fat into strips, wash, and pat with paper towel to dry them.
4- Wrap each liver piece with a bit of fat -2 rolls in the fat strip- (this is where the name Boulfaf comes from, it means ‘wrapped’), and slide in the skewers. Each skewers should have 5-6 such piece.
Step 3: Grill the Boulfaf
1- Grill the skewers a few minutes on each side until the fat melts around the liver.
2- Serve immediately with a side of salt and cumin (for more flavors), Moroccan bread, and hot Moroccan tea.