How to pronounce Boulfaf

Boulfaf is written بولفاف where it comes from. In the International Phonetic Alphabet it is /bulfaf/. In plain English letters that is bool-FAHF, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Boulfaf?

Boulfaf is a street food of Morocco. Where it comes from: All Morocco. People usually eat it on festive days. Its main ingredients are offal. It tastes smoky.

Where Boulfaf comes from

Boulfaf is one of 30 signature dishes of Morocco on this map.

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.

• Babbouche الببوش · Street food · All Morocco

  Babbouche is a Moroccan dish of snails cooked slowly in a broth flavoured with herbs and spices such as thyme, aniseed, gum arabic, mint, caraway and liquorice.

• Khlii الخليع · Main dish · All Morocco

  Khlii, also khlea, is a Moroccan preserved meat, usually of beef or lamb.

• Mrouzia المروزية · Main dish · All Morocco

  Mrouzia is a sweet and salty Moroccan tajine of lamb or mutton cooked with ras el hanout, honey, cinnamon and almonds, often with raisins or other dried fruit; the sweetness of the honey dominates.

• Rfissa الرفيسة · Main dish · All Morocco

  Rfissa is a Moroccan dish served at traditional celebrations.

Food of Morocco

Dishes like Boulfaf in other countries

Same type of dish and similar main ingredients as Boulfaf:

• Kokoreç · Street food · Istanbul and İzmir, Türkiye

  Kokoreç is lamb intestines wrapped tightly around seasoned offal, such as sweetbreads, hearts and lungs, roasted on a long horizontal spit over charcoal, then chopped on a griddle with tomatoes, peppers, oregano and chilli flakes, and served in half a loaf of bread.

• Kebda iskandarani كبدة إسكندراني · Street food · Alexandria, Egypt

  Kebda iskandarani, Alexandrian liver, is a way of cooking beef or buffalo liver that Egyptian cooking credits to the port city of Alexandria.

• Jerusalem mixed grill מעורב ירושלמי · Street food · Jerusalem, Israel

  Me'orav Yerushalmi, "Jerusalem mix", is chicken hearts, livers and spleen, often with bits of breast meat, fried quickly on a hot griddle with onions and spices such as cumin, turmeric and black pepper.

• Pani câ meusa pani câ mèusa · Street food · Palermo, Italy

  Pani câ meusa is Palermo's spleen sandwich: slices of veal spleen and lung, boiled and then fried in lard, piled into a soft sesame bun called a vastedda.