Boulfaf

What we know so far

Boulfaf is the first dish of Eid al-Adha in Morocco: cubes of the sheep's liver, seared, dusted with cumin, paprika and salt, wrapped in a strip of lacy caul fat and grilled over charcoal until the fat melts into the meat. The name means "wrapped up". Skewers are passed to neighbours as each family's share of the sacrifice, and they are eaten hot from the grill with bread, mint tea and a saucer of cumin and salt for dipping.

The draft was written from 3 published sources and holds 8 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting