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Meat, Maghreb and Middle East

Boulfaf, Moroccan liver skewers with salad

Boulfaf is a Moroccan skewer of lamb liver wrapped in caul fat, grilled with cumin and paprika. For 4 people, it takes 40 minutes and a moderate skill level, at about €3.40 per person. The key to success is the short cooking time, the liver should stay slightly pink in the center.

Tonight, Moroccan lamb liver skewers wrapped in caul fat, grilled with cumin, served with a fresh tomato and cucumber salad.

Boulfaf, Moroccan liver skewers with salad
Total time
40 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Boulfaf is lamb liver the way it's grilled on Moroccan streets, wrapped in caul fat that melts during cooking and leaves a thin crisp layer around tender, cumin scented flesh. The caul fat shields the liver from direct heat, so it stays moist instead of drying out the way this cut often does.

Make this when you want to step outside the usual weeknight meats without much fuss, on a Sunday evening or to surprise curious guests. The diced tomato and cucumber salad, dressed with lemon at the last minute, brings the freshness that balances the grilled, spiced skewers.

The ingredients

4 people

Butcher

  • Lamb liver 600 g
  • Caul fat (from the butcher) 150 g

Pantry

  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp

Fruits and vegetables

  • Tomatoes 4
  • Cucumber 1
  • Onion 1
  • Flat leaf parsley 1 bunch
  • Lemon 1

Bakery

  • Bread 1

Allergens Gluten

The step by step recipe

  1. Cut the liver into three centimeter cubes and trim away any small sinews.

    Ask the butcher to prepare it for you and to give you the caul fat.

  2. Soak the caul fat in lukewarm water to loosen it, cut it into squares and wrap each cube of liver. 5 min

    Caul fat is delicate, handle it gently so it doesn't tear.

  3. Thread the pieces onto skewers and season with cumin, paprika and salt.

    Space the pieces loosely so heat can circulate around them.

  4. Grill the skewers on a hot grill or skillet, turning them, until the caul fat is golden. 10 min

    No more than ten minutes, the liver should stay slightly pink in the center.

  5. Dice the tomatoes, cucumber and onion, dress with olive oil, lemon, parsley and salt, and serve with the skewers and bread.

    Salt the salad at the last moment so it stays crisp.

Our tips to get it right

  • Pick a lamb liver that's firm and deep red, a sign of freshness, and ask the butcher to cut it into even cubes for consistent cooking.
  • If the caul fat tears a little as you wrap it, don't worry, it shrinks back together as it cooks and seals the liver pieces.
  • Assemble the skewers ahead of time and keep them chilled, they just need to hit the grill right before serving.

The variations

  • Swap the lamb liver for veal liver, it has a milder taste and works well for those new to organ meats.
  • For a version without organ meats, use cubes of lamb marinated with cumin and wrapped in caul fat the same way.
  • To save time, skip the caul fat wrapping and simply marinate the liver in olive oil, cumin and paprika before grilling.

What to serve it with

  • Warm Moroccan or flatbread
  • Mint tea
  • Marinated olives as a starter

Storage

Cooked skewers keep for one day in the refrigerator in a sealed container, best reheated gently in a skillet. The salad doesn't keep, so prepare it just before serving. Cooked liver doesn't freeze well.

Questions about this dish

Can you make boulfaf without caul fat?

Yes, but the liver may dry out faster while cooking. In that case, brush the pieces with olive oil regularly during grilling to make up for the missing caul fat.

Where can you find caul fat?

Caul fat is available at the butcher, you just need to ask since it's not always on display. It doesn't keep long, so buy it the same day you plan to cook.

How do you know the liver is cooked right?

The liver should stay slightly pink in the center after about ten minutes of cooking. If it turns gray and firm, it's overcooked and loses its tenderness.

Can the skewers be prepared ahead of time?

Yes, you can thread and season the skewers several hours ahead and keep them covered in the refrigerator. Grill them just before serving to keep the liver tender.

How long does it take to make Moroccan liver skewers wrapped in caul fat, with a Moroccan salad and bread?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Moroccan liver skewers wrapped in caul fat, with a Moroccan salad and bread?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Moroccan liver skewers wrapped in caul fat, with a Moroccan salad and bread cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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