Moroccan · Street food
Boulfaf (Aïd el-Kebir Grilled Liver Skewers)
On the first day of Aïd el-Kebir, before the big couscous, families grill boulfaf — cubes of the freshly slaughtered lamb's liver wrapped in lacy caul fat, threaded onto skewers, seasoned with cumin and salt and cooked fast over charcoal. The caul melts and bastes the liver so it stays tender and smoky, eaten hot off the skewer with bread and tea.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
- Level
- Medium
Ingredients
- 600 g fresh lamb liver, cut into 3 cm cubes
- 1 large piece caul fat (crépine), soaked and spread flat
- 2 tsp ground cumin, plus extra to serve
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 1 tsp salt, plus extra to serve
- 2 tbsp olive oil
- Lemon wedges and bread, to serve
Method
- 1
Season the liver
Toss the liver cubes with cumin, paprika, cayenne, salt and olive oil and leave 15 minutes to take on the spice.
- 2
Wrap in caul
Cut the caul fat into small squares and wrap each liver cube loosely, so the lacy fat encloses but does not smother it.
- 3
Thread skewers
Thread the wrapped cubes snugly onto metal skewers, four or five to a skewer.
- 4
Grill hot and fast
Cook over hot charcoal, turning often, for 6–8 minutes until the caul has melted and crisped and the liver is just cooked but still pink at the centre.
- 5
Serve
Slide off the skewers, dust with more cumin and salt, and serve immediately with lemon and bread.
Chef's tips
- Don't overcook liver — a few minutes too long turns it grainy and dry; pull it while still slightly pink inside.
- Soak the caul fat in tepid water with a splash of vinegar to loosen and clean it before wrapping.
- Cut the liver cubes evenly so they cook at the same rate over the fierce heat.
Frequently asked questions
What is caul fat and can I skip it?
Caul is the lacy membrane of fat around the animal's stomach; it bastes and protects the lean liver. Without it, brush the liver generously with fat and grill even more briefly.
Why is boulfaf eaten first at Aïd?
The liver and offal spoil fastest, so custom is to grill and eat them the same day the animal is slaughtered, before the larger cuts are cooked over the following days.