Moroccan · Street food
Kourdass (Caul-Wrapped Offal Skewers)
Kourdass are the northern cousin of boulfaf — bundles of chopped liver, heart and offal seasoned with cumin and hot pepper, wrapped tightly in caul fat and grilled or braised until the parcel is crisp outside and juicy within. Around Aïd and in Tangier's grill stalls they are threaded onto skewers and cooked over coals until fragrant.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 600 g mixed lamb offal (liver, heart, kidney), chopped small
- 1 large piece caul fat, spread flat
- 5 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp cayenne or harissa
- 1 small bunch parsley, finely chopped
- Salt, pepper and olive oil
Method
- 1
Season the offal
Toss the chopped offal with garlic, cumin, paprika, cayenne, parsley, salt, pepper and a little oil.
- 2
Form parcels
Cut the caul into squares, place a spoon of the offal mix on each and roll into tight little parcels.
- 3
Skewer
Thread the parcels onto skewers, pressing them together so they hold their shape over the fire.
- 4
Grill
Cook over hot charcoal, turning, for 10–12 minutes until the caul is browned and crisp and the filling cooked through.
- 5
Serve
Dust with extra cumin and salt and serve hot in bread with a little harissa.
Chef's tips
- Chop the offal small so the parcels cook evenly and quickly before the caul burns.
- Wrap tightly — loose parcels fall apart on the grill and lose their juices.
- A brush of oil on the skewers stops the caul sticking to the grill bars.
Frequently asked questions
How is kourdass different from boulfaf?
Boulfaf is usually whole cubes of liver wrapped in caul; kourdass uses a mix of chopped offal formed into parcels, giving a more varied, sausage-like bite.
Can I cook them in a pan?
Yes; fry the parcels in a heavy pan over medium-high heat, turning until the caul crisps and browns all over.