Boulfaf (Grilled Lamb Liver Kebabs)

About This Dish

The quintessential Eid al-Adha snack — cubes of fresh lamb liver are wrapped in caul fat and grilled over charcoal with cumin and salt. Boulfaf is prepared immediately after the Eid sacrifice and eaten as the first taste of the holiday. The caul fat bastes the liver as it grills, keeping it moist and adding richness. Outside of Eid, boulfaf is a popular street food, especially in grill restaurants and at market stalls. It is quick to cook and intensely flavorful.

Ingredients

• 500 g Lamb liver, cubed
• 200 g Caul fat (crpine)
• 2 tbsp Ground cumin
• 1 tbsp Salt
• 1/2 tsp Cayenne pepper (optional)

Instructions

1. 1

   Cut liver into 3cm cubes.

2. 2

   Wrap each cube in a piece of caul fat.

3. 3

   Thread onto skewers.

4. 4

   Grill over high heat charcoal for 3-4 minutes per side.

5. 5

   Sprinkle with cumin and salt immediately. Serve hot.

Tips & Tricks

• Do not overcook liver — it should be slightly pink inside.
• Caul fat is available from butchers, especially during Eid.
• If unavailable, wrap with thin strips of lamb fat.