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boulfaf (skewers of liver) |
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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.
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