INGREDIENTS

Proportions for about
fifteen skewers: - 1 kilo of liver of sheep, or calf the fabric
or the strainer of a sheep - 3 spoonfuls with sweet pepper coffee -
pepper extremely crushed according to taste - 2 spoonfuls with coffee
filled well with Cumin - salt




PREPARATION

To withdraw the membrane which covers the liver, to wash
it, cut it in 3 cm thickness sections, and to make seize on all sides
on a grill on charcoal. To cross then in small cubic pieces of 2
side cm. To mix salt, cumin, sweet pepper and strong pepper and
to season the liver with half of this mixture. To wash the
strainer, to extend it to drain and to powder it with other half of
the mixture of spices. To cut this strainer once drained and
spiced, in small rectangles of 2 cm out of 6 on side. Cutting is
done more easily while rolling the strainer on itself before cutting
out. To coat each piece of liver with a piece of strainer.
To thread in the pins by six or seven pieces and to roast on
embers of a good charcoal fire. To be useful at once with mint
tea.

Foot-note: If fire ignites grease, to
sprinkle it of a little water to extinguish the flame.