Boulfaf

Ingredients

• 1 whole sheep liver
• 1 fine sheep strainer
• 1 tbsp. tablespoon of cumin
• 1 tbsp. paprika
• salt

• Preparation

  Remove the membrane that covers the liver. Grill the liver on both sides over a charcoal fire.

  Cut it into 1 cm thick slices then put it back

  grill over the fire.

  Once the slices of liver are grilled, cut into medium pieces.

  In a container, mix the cumin with the paprika and salt.

  Coat the pieces of grilled liver with this spice mixture.

  Cut the strainer into long strips, ensuring that their width is equal to that of the pieces of liver.

  Wrap the pieces of liver in the pieces of strainer then thread them onto the pins. Grill over charcoal fire.

  Serve the boulfaf skewers hot with matlouâ bread and tea.