Boulfaf

• 1 lb sheep’s or calves’ liver
• A sheep’s caul
• Salt

Place the pound of liver on a hot grill, brown it quickly on each side, then cut it into small squares of about an inch. If the sheep’s caul is difficult to stretch, soak it in warm water and then cut it into strips. Take a bit of liver, sprinkle it with salt, a pinch of cumin and a suspicion of red