Entree: Morocco – Rif Mountains – بولفاف ➤ Boulfaf (Grilled Rif-style skewered lamb organs wrapped in caul fat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) lamb liver, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) lamb heart or shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 oz (170 g) caul fat (membraillon), enough to wrap skewers
- 8 wooden skewers, soaked 30 minutes
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) lemon juice
- 1½ tsp (7.5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- ¼ tsp (1 g) ground cayenne or to taste
- 1 tsp (6 g) kosher salt
- ½ tsp (2 g) freshly ground black pepper
- 3 cloves garlic, minced
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 small preserved lemon, rinsed and finely chopped (optional)
- Lemon wedges, for serving

Instructions

1. Combine olive oil, lemon juice, cumin, paprika, cayenne, salt, pepper, and minced garlic in a bowl to make the marinade.
2. Add the lamb liver and lamb heart pieces to the marinade, toss to coat, cover and refrigerate for 30–60 minutes.
3. Preheat a charcoal grill or gas grill to high heat (or preheat broiler). If using a grill, create a hot direct-heat zone.
4. Cut caul fat into long strips about 1.5–2 inches (4–5 cm) wide. Thread 3–4 pieces of marinated meat per skewer, packing them snugly.
5. Wrap each skewer with a strip of caul fat so the fat encloses the meat; secure ends under the meat or tuck into the skewer.
6. Grill the skewers 2–3 minutes per side, turning frequently, until the caul fat is crisp and the interior is just cooked through (avoid overcooking liver). Total cook time about 8–10 minutes depending on heat and piece size.
7. Transfer to a plate, sprinkle with chopped cilantro and optional preserved lemon, and serve immediately with lemon wedges for squeezing over the skewers.