Liver skewers

Original name : Boulfaf

Where Street food, Homemade
When Lunch, Dinner
Taste Spicy, Salty
Price $ $ $
Where
Street food, Homemade
When
Lunch, Dinner
Taste
Spicy, Salty
Price
$ $ $
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A very special way to prepare liver skewers. The Boulfaf which could be translated as the "wrapped" is an essential of the feast of "Eid El Kebir" in Morocco.
We start with a first half-cooking of liver blocks on the barbecue. They are then cut into small pieces (cubes). Each piece is wrapped in a caul strap (fat). Seasoning required: cumin, paprika, salt. Before putting them on skewers which are always cooked on the barbecue.

The fat is used to nourish the liver pulpit, relatively dry.

During the fest of Eid El Kebir (Muslim fest), it is even the first dish we eat, prepared from the sacrificed animal. It is also one of the specialties that is exchanged between families and neighbors.
About this dish
In the local culture - For special occasions
Special occasion - Feast of the sacrifice (Eid al Adha)
SpicyModerately spicy
How to eat it - In a sandwich
- By hand
Caloric valueHigh
Temperature - Hot
Vegetarian , Vegan
Difficulty of preparationEasy
How to cook - Grilled
Cooked - Raw - Cooked
Components
  • Liver (Optional)
  • Caul fat
  • Salt (Optional)
  • Cumin (Optional)
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