By eatmundo · August 3, 2026
🇲🇦AI-generated imageSame ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Bulfaf. The percentage is the share of ingredients the two recipes have in common.
Urfa KebabIn Türkiye · same ingredients· Same technique53%
Şakşuka (Turkish Mixed Vegetable Dish)In Türkiye · same ingredients50%
Arnabit Mekli (Fried Cauliflower)In Lebanon · same ingredients50%
This 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.
According to eatmundo's ingredient comparison, the closest dish to Bulfaf from another cuisine is Urfa Kebab (Türkiye): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Bulfaf?
Bulfaf is a Moroccan dish consisting of grilled lamb liver wrapped in lamb caul fat. Seasoned with parsley, cumin, paprika, and garlic, it is typically consumed as a celebratory food during the festival of Eid al-Adha.
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.
🇲🇦AI-generated image