Cubes of lamb liver wrapped in caul fat, skewered, and grilled over embers, so the fat bastes the liver as it renders. It is the ritual first dish of Eid al-Adha in Morocco and Algeria (where a close cousin is called melfouf), made within hours of the sacrifice.
Also known as: boulfaf, bulfaf, melfouf, kouah, Moroccan liver brochettes, caul fat liver skewers
Watch it made
Ingredients
- 500 g lamb liver, in thick slices
- 200 g caul fat, soaked in warm water with a splash of vinegar
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp salt
- Metal skewers
- Khobz, to serve
- Extra cumin-salt, for sprinkling
How to make it
- 1
Sear the liver slices over embers or in a dry pan for barely a minute per side, just to firm the outside; the middle stays raw.
- 2
Cool briefly, cut into 3 cm cubes, and roll them in cumin, paprika and salt.
- 3
Unfold the caul fat and wrap each cube in a single translucent square.
- 4
Skewer snugly and grill over glowing coals 6-8 minutes, turning, until the lacy fat crisps golden and bastes the liver as it melts.
- 5
Sprinkle with cumin-salt and eat hot off the skewer with bread.
Pro tip: The two-stage cook is the Eid al-Adha secret: firming the liver first stops it crumbling when you wrap it, and the caul then gets its own uninterrupted time over the coals to render crisp instead of flabby.
