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Kourdass
Grilled lamb liver bundles
Moroccan Eid al-Adha lamb liver and tripe bundles wrapped in caul fat and grilled
After the sacrifice of Eid al-Adha, Moroccan families use every part of the lamb, and kourdass is one of the dishes made in the days that follow: pieces of tripe and liver rubbed with cumin and paprika, wrapped in caul fat and traditionally hung up to air-dry before grilling. This home version skips the drying, which is hard to do safely in a modern kitchen, and grills the bundles fresh over charcoal or under a grill until the fat crisps and the liver is cooked through. Buy cleaned, pre-cooked tripe and caul fat from a halal butcher. Chef's tip: wrap the bundles tightly so the caul fat bastes them as it melts.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 14 oz cleaned and pre-cooked lamb or beef tripecut into 4 cm pieces
- 14 oz lamb livercut into 4 cm pieces
- 7 oz lamb caul fatsoaked in cold water
- 3 cloves garliccrushed
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ½ tsp chilli flakes
- 1 ½ tsp salt
- ½ oz fresh parsleychopped
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What you'll need
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Method
0/5 doneStep 1: Simmer the 14 oz cleaned and pre-cooked lamb or beef tripe in salted water for 20 minutes to soften it further, drain and pat dry.
10 minStep 2: Mix the 3 cloves garlic, 2 tsp ground cumin, 2 tsp sweet paprika, ½ tsp chilli flakes, 1 ½ tsp salt and ½ oz fresh parsley in a bowl. Add the tripe and the 14 oz lamb liver and toss well. Cover and leave in the fridge for 30 minutes.
5 minStep 3: Drain the 7 oz lamb caul fat fat and open it out on a board. Cut into 15 cm squares. Put a piece of tripe and a piece of liver in the middle of each square and wrap tightly into a parcel. Thread onto skewers, 3–4 parcels each.
15 minStep 4: Grill over medium-hot charcoal or under a hot grill for 15–20 minutes, turning every few minutes, until the fat is crisp and brown and the parcels feel firm. A common mistake is a fire that is too fierce: the fat flares and burns before the liver is cooked.
20 minStep 5: Check one parcel: the liver should be cooked through with no pink juice and read 160°F inside. Serve hot with a tomato and onion salad, or with bread if you don't need it gluten free.
2 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 30 g
- Carbs
- 3 g
- Fat
- 25 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kourdass take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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