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2 novembre 2012 5 02 /11 /novembre /2012 14:13



 

In El Eid (Muslim Holiday), our custom consists that every family,

as far as its means allow, sacrifices a sheep. We prepare meals

with  this meat, Tagines , couscous, and grilled as well,

we leave part of  the meat to dry, that what we call "El Gedid".
The meat is marinaded in several spices and dried under the sun,

so that we can eat all year long.

 


INGREDIENTS:
- 3 pounds beef
- 4 Tbs salt
- 6 garlic cloves
- 3 Tbs coriander powder
- 1 Tbs cumin
- a pinch of saffron
- 1/2 tsp turmeric
- 1/2 cup olive oil
- 1/4 cup vinegar

     

STEPS :

so that the spices are absorbed into the meat

(this helps the meat  from rotting).
Let marinade for at least one hour, hang the meat on a thread,

let dry under the sun all day long, to bring inside for the evening,

then the next day, hang it again under the sun until it is well dried
and its color becomes dark.

To keep El Gedid all year long, honnestly, I have no idea,

because  I never prepare it myself, I asked my mother

who said to me this :
You should not put it in the freezer, it is simply necessary

to cover  it with a white cloth and to put it in a plastic bag,

keep it in a drawer,

to take it out every two months and sun dry it.

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Published by SOUSOUKITCHEN - dans Moroccan specialities
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commentaires

soulafa 08/10/2009

It's very delicious indeed, I love it in couscous and prepared in khlii, very delicious!!

Yasmeen 08/10/2009

We make these at grandma's place,we call it dry kababs :D

oumotalal 08/10/2009

Une recette que j'ai toujours rêver d'avoir.Je vais tester la tienne dés que je peux.Mais tu n'as pas dit comment et ou les mettre pour les conserver?.

Saveurs et Gourmandises 09/10/2009

A te lire , cela semble tellement facile. Il faudra essayer.

oumotalal 09/10/2009

Bonjour Sabah, viens sur mon blog, j'ai une surprise pour toi!!.

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