Boulfaf, Moroccan grilled liver
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| Boulfaf |
The most traditional and tasty barbecued brochettes in Morocco
Brochettes are quite popular across the kingdom and eaten everywhere. These brochettes are seasoned with ground cumin, salt, and occasionally olive oil before being grilled outside on a majmar, a Moroccan clay fire with charcoal. They go by different names depending on the locale. Some call them Boolfaf, while others Melfoof.
What identifies these brochettes is the fat (lace fat or fat net), a membranous layer that covers the stomach of a sheep or bull.Before cooking, wrap the liver with fat to protect it. During cooking, the fat melts and bastes the liver, leaving a great flavor and giving it a juicy Lucy texture. You don't need anything else to stick the fat on the liver, such as toothpicks..., because the fat seals itself during cooking.
Ingredients:
- 1 kilogram lamb liver (adjust as needed).
- One lump of sheep fat (about 400g)
- 1 teaspoon ground cumin.
- 3 tablespoons of chopped fresh coriander and parsley.
- Salt to taste.
- 4 tablespoons of olive or argan oil.
- One medium onion, chopped.
Instructions:
To melt the fat, start by lighting a majmar in the garden. This will produce smoke. If you use a standard grill, make sure all the windows are open and the extractor fan is turned on.Peel the liver and remove the outer membrane; next, either boil it in hot water with salt for 10 to 15 minutes or grill it for 15 minutes. It is up to you. I always boil it.
Once the liver has been boiled or grilled, remove it from the heat. Let it cool for a few minutes before cutting it into 3 to 4 cm cubes.Place the liver chunks in a mixture of spices and herbs, then whisk, turning the cubes to ensure even distribution.
Stretch the fat and cut it into 6 to 7 cm slices. If you cut the liver into 3 to 4 cm squares, cut the fat into 7 to 8 cm squares, approximately.
One square of fat equals one square of liver. Insert one square of liver into the square of fat. Pull the fat up and around the liver to wrap. Don't worry; it'll stick to itself during cooking.
BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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