The Eid al-Adha morning rite of eastern Algeria: cubes of fresh lamb liver wrapped ('melfouf' means wrapped) in lacy caul fat, skewered and grilled so the fat self-bastes the liver, eaten within hours of the sacrifice. It shares lineage with Moroccan boulfaf and the wider Maghrebi kebda-skewer tradition.
Also known as: melfouf kebda, kebab melfouf, boulfaf, melfouf annabi, liver caul-fat skewers, ملفوف
Watch it made
Ingredients
- 600 g fresh lamb liver, 3 cm cubes
- 200 g caul fat, soaked in warm salted water
- 1.5 tsp salt
- 1 tsp ground cumin
- 0.5 tsp sweet paprika
- 0.5 tsp chili powder
- 1 lemon
- flatbread, to serve
How to make it
- 1
Season the liver cubes with salt, cumin, paprika and chili and let them sit 30 minutes while the caul fat soaks pliable.
- 2
Spread the caul into a thin sheet, cut palm-size squares and roll each liver cube into its own snug parcel.
- 3
Thread the wrapped cubes onto skewers seam-side pinned by the metal so nothing unravels.
- 4
Grill over glowing Eid-morning coals 8-10 minutes, turning steadily as the caul renders, bastes and crisps to lace.
- 5
Rest 2 minutes and serve with lemon and bread — nothing else is traditional or needed.
Pro tip: Caul fat must go on translucent-thin; doubled-up patches stay flabby instead of frying crisp around the liver.
