🇲🇦 Morocco · Food
Bulfaf
By eatmundo · August 3, 2026
🇲🇦 MAThis quintessential Moroccan street food features liver skewers wrapped in delicate caul fat and grilled over charcoal. The result is a smoky, melt-in-the-mouth delicacy.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the lamb liver into 3cm cubes and finely mince the garlic and fresh parsley.
- 2
Toss the liver cubes in a bowl with cumin, paprika, salt, and the prepared garlic and parsley.
- 3
Soak the caul fat in warm water for 5 minutes until soft and pliable, then pat it dry with paper towels.
- 4
Cut the caul fat into rectangular strips large enough to wrap around each piece of liver.
- 5
Wrap each seasoned liver cube tightly in a piece of caul fat to ensure it stays moist during cooking.
- 6
Thread the wrapped liver cubes onto metal skewers, leaving a small space between each piece for even heat distribution.
- 7
Prepare a charcoal grill until the coals turn white-hot and glowing with no open flame.
- 8
Grill the skewers over medium-high heat for 6-8 minutes, turning frequently, until the fat is crisp and golden brown.
Frequently Asked Questions
Can I use beef liver?+
Yes, beef liver is a common substitute, though the texture will be firmer than lamb.
What if I cannot find caul fat?+
Unfortunately, caul fat is essential for the texture; without it, the liver will dry out rapidly.
How do I know when it is done?+
The caul fat should be rendered and crispy, and the liver inside should be tender and no longer bloody.
What do I serve with Bulfaf?+
It is traditionally served with crusty bread, cumin, and salt on the side.
🇲🇦 MAMundo Match
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