Moroccan Liver Brochettes

Name: Moroccan Liver Brochettes (Boulfaf)
Cuisine: Moroccan
Ingredients: 700 g/1½ lb lamb’s liver, cut into slices 1 cm/½ inch thick; lamb caul, well washed and drained and cut into strips 2.5 cm/1 inch wide by 5 cm/2 inches long; 1 teaspoon each sweet red pepper and salt; 1 teaspoon each sweet red pepper and salt; ½ teaspoon powdered cumin; ¼ teaspoon hot red pepper

Boulfaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This recipe requires a special ingredient called caul, lace fat or crépinette that is rarely, if ever, found in supermarkets. It is available, however, in fine butchers’ shops. Ask for lamb caul if you can get it, otherwise (not very Moroccan as they don’t use pork products) use pork.

Ingredients

700 g/1½ lb lamb’s liver, cut into slices 1 cm/½ inch thick
lamb caul, well washed and drained and cut into strips 2.5 cm/1 inch wide by 5 cm/2 inches long

Africa
Morocco
Main course
Gluten-free

Method

To prepare brochettes, cut the liver slices into 1 cm/½ inch cubes. Place in a large colander and pour boiling water over them, tossing from time to time. Allow to drain, then pat dry.
Combine spice mix ingredients in a small bowl. Mix well and then dredge liver pieces with it.
Prepare charcoal fire, or preheat grill (broiler).
When ready to