boulfaf

Boulfaf () is a grilled kebab made from liver wrapped in caul fat. A Moroccan cuisine dish, it is traditionally made during Eid al-Adha from a sacrificial lamb.

== Preparation and serving == thumb |200px |A point of view walkthrough of making boulfaf, from processing the raw organs, assembling the skewers, and grilling, to serving. Given the perishability of offal, boulfaf is one of the first dishes made from the sacrificial animal on Eid al-Adha. After slaughter, the caul fat is removed and hung to dry in the sun for an hour until crisp. After dicing the liver, the dried caul fat is cut into strips and wrapped around each liver brochette, skewered, and grilled. The brochettes are seasoned with red pepper and cumin.