MoroccoGueddid (Moroccan dried meat)
Arabic name القديد المغربي
Original name Kadid
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Ingredients (7)
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Method
Cut the meat into thin, fairly long strips so it dries quickly.
Dip the strips into a thick mixture of coarse salt, crushed garlic, cumin, ground dried coriander and hot red pepper, and rub them well so they fully absorb the spices.
Pierce the ends of the seasoned strips and thread strong kitchen string through them, then hang them in a well-ventilated spot with indirect sunlight.
Leave them hanging for several days (3–7 days depending on the weather) until completely dry and free of moisture, turning them now and then so they dry evenly.
Store the dried gueddid in a cool, dry place, where it keeps for many months; this traditional dried meat is one of the main ways of preserving meat in Moroccan cooking and is later used in many dishes, such as khlii and eggs with gueddid, especially after Eid al-Adha.
