Boulfaf

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 512
• Protein: 50 g
• Carbs: 11 g
• Fat: 30 g

Ingredients

• 800 g Lamb liver ( cleaned )
• 2 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Gray sea salt
• 0.5 tsp Black pepper ground
• 250 g Lamb caul fat ( well rinsed with lukewarm water and drained )

Instructions

1. Sear the liver

   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 into cubes

   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. Season and wrap

   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. Skewer and grill

   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.

Chef's tips

• 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.

Storage

Consume immediately after cooking. Reheated liver becomes dry and grainy.