boulfaf (grilled liver)

Ingredients for about 15 skewers :

* 1 kg (2 lbs 3 oz) of sheep or calves liver * 1 sheeps caul

* 2 heaped teaspoonfuls of cumin * 3 teaspoonfuls of paprika

* ground chilli to taste * salt

Preparation: 

Take off the membrane covering the liver, wash and cut it in slices 3 cm (1 1/4”) thick. Grill lightly on both sides over the charcoal. Cut into 2 cm (1”) cubes.Mix salt, cumin, paprika, chilli and season the liver with half this mixture.Wash the caul, spread it out, drain and spread with the other half of the spices.

Then cut this caul into small rectangles 2 x 6 cm (1” x 2 112”). It is easier to cut the caul if it is first rolled up. Wrap up each piece of liver in a piece of caul. Put 6 or 7 pieces on each skewer and grill over the embers of a good charcoal fire. Serve at once with mint tea.