variation on the well-known shish kebab or shashlik can be found farther west where Araby stretches past the blue Mediterranean to the grayer Atlantic. It bears the name of bouilaff. It is quickly prepared and takes no time at all to cook—a great advantage to a hungry wanderer after a long day in the lower Atlas.About one pound of calf’s liver is fried very quickly on all sides and then cut into cubes of about an inch. The cubes are dusted with salt, a touch of cumin, and just a “soupçon” of red pepper. Then, wrapped in strips of sheep’s caul, they are put on skewers and lightly grilled.
Not a dish for the formal feast in the richly rugged tent, but first-class while waiting for the choua, which has been cooking for some time, awaiting your return.
![[Picture]](Img/Pg61_1.jpg)
(Choua by L. Ron Hubbard)
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