Boulfaf (Grilled Liver Skewers)
If you were sitting in our family salon right now, I would serve you this. A must-have during Eid al-Adha. Cubes of lamb liver wrapped in caul fat, skewered, and grilled over charcoal. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Lamb liver
- Caul fat (crepine)
- Cumin
- Paprika
- Salt
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Lightly grill the whole liver until firm then cut into cubes.
Toss the cubes in cumin paprika and salt.
Wrap each cube in a small piece of caul fat and thread onto skewers.
Grill over hot coals until the fat renders and crisps.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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