Boulfaf
Ingredients
- 800 gLamb liver (cleaned)
- 2 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspGray sea salt
- 0.5 tspBlack pepper ground
- 250 gLamb caul fat (well rinsed with lukewarm water and drained)
Method
Tender lamb liver cubes wrapped in a thin lace of grilled fat. The smell of roasted cumin and crackling fat on the embers promises juicy and fragrant meat.
- 1
Place the whole lamb liver on a very hot grill or in a searing pan. Sear for 2 minutes per side. It must be colored on the outside but remain completely raw inside.
- 2
Cut the liver into regular 2 to 3 cm cubes. Cut the lamb caul fat into long strips the same width as your liver pieces.
- 3
Mix salt, pepper, cumin, and paprika. Roll each liver cube in this mixture. Then wrap each piece in a strip of caul fat, making one and a half turns to secure it.
- 4
Thread the pieces onto skewers. Place back over the embers. Grill until the caul fat becomes translucent, crispy, and golden brown. The fat should melt and baste the liver.
Frequently asked questions
How do you get this dish right?
- Do not overcook the liver during the first step; it must remain very flexible.
- Soak the caul fat in lukewarm water with a bit of vinegar before use to make it more pliable.
How long does this dish keep?
Consume immediately after cooking. Reheated liver becomes dry and grainy.
