Entree: Western Sahara – Southern Culinary Region – بولفاف ➤ Boulfaf (Skewered and grilled lamb offal wrapped in caul fat and seasoned with North African spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 12 min

Total 47 min

Ingredients

- 1 lb (454 g) lamb liver, trimmed and cut into 1-inch pieces
- 8 oz (227 g) lamb heart or lung, trimmed and cut into 1-inch pieces
- 4 oz (115 g) caul fat or thin sheep fat, torn into strips for wrapping
- 2 tbsp (30 ml) olive oil
- 1 tbsp (8 g) ras el hanout or substitute: 1 tsp cumin + 1 tsp coriander + 1/2 tsp paprika
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet or smoked paprika
- 3 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) black pepper
- 8–10 wooden skewers, soaked if using
- Chopped fresh parsley and lemon wedges for serving

Instructions

1. In a bowl combine the olive oil, ras el hanout (or cumin/coriander/paprika), minced garlic, lemon juice, salt, and pepper. Add the chopped offal pieces and toss to coat. Marinate at least 30 minutes and up to 2 hours refrigerated.
2. Preheat a grill or broiler to high. Thread marinated offal onto skewers in bite-sized groupings, wrapping each grouping with a strip of caul fat so the fat encloses the pieces and will baste them as they cook.
3. Grill the skewers over medium-high heat, turning frequently, until the caul fat is crisp and the offal is cooked through but still tender, about 8–12 minutes depending on heat and piece size. Avoid overcooking to keep offal tender.
4. Remove from heat, let rest 2–3 minutes, then sprinkle with chopped parsley and serve immediately with lemon wedges and warm flatbread.