Entree: Morocco – Sahara & Southern Morocco – بولفاف ➤ Boulfaf (Charcoal-grilled skewers of spiced lamb liver wrapped in caul fat)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) lamb liver, trimmed and cut into 1-inch (25 mm) cubes
- 8 oz (225 g) caul fat, rinsed and cut into strips large enough to wrap liver pieces
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 tsp (4 g) ground cumin
- 1 tsp (4 g) ground coriander
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1 g) ground cayenne or to taste
- 1 tsp (6 g) fine salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) finely chopped fresh parsley
- 8–10 wooden skewers, soaked in water 30 minutes (or metal skewers)
- Lemon wedges and additional parsley for serving

Instructions

1. In a mixing bowl combine olive oil, minced garlic, lemon juice, ground cumin, coriander, paprika, cayenne, salt, and black pepper to form a marinade. Add chopped parsley and stir.
2. Toss the lamb liver cubes in the marinade until evenly coated. Cover and refrigerate for 30–60 minutes to allow flavors to penetrate.
3. To assemble, lay a strip of caul fat on a work surface, place a liver cube on one end and wrap the caul fat around it to form a small parcel; thread each parcel onto a skewer. Repeat until all liver cubes are wrapped and skewered.
4. Preheat a grill or grill pan to medium-high heat (charcoal preferred for authentic smoky flavor). Oil the grill grates lightly. Grill the skewers 2–3 minutes per side, turning to achieve even charring and until the liver is cooked through but still tender (internal temperature about 145–160°F / 63–71°C depending on preference).
5. Remove from grill, let rest 2 minutes, then serve hot with lemon wedges and extra chopped parsley.