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Original name
Boulfaf
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.
| In the local culture | - For special occasions |
| Special occasion | - Feast of the sacrifice (Eid al Adha) |
| Spicy | Moderately spicy |
| How to eat it | - In a sandwich - By hand |
| Caloric value | High |
| Temperature | - Hot |
| Vegetarian , Vegan | |
| Difficulty of preparation | Easy |
| How to cook | - Grilled |
| Cooked - Raw | - Cooked |
Components
Side food
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