Qadid or Lakhliaa, Sun Dried Lamb

Sun-drying is a widespread method of meat preservation. Home production of qadid goes into full swing during the lamb-rich season of Id al-Adha. It is used both as a main ingredient in stews, or as a flavoring. This particular spice blend hails from North Africa

Total time 4-5 days


3 lbs. boneless lamb, cut into large pieces
1-1/4 cups salt
1/4 cup minced garlic
2 tbsp. cayenne or chili powder
2 tbsp. ground caraway
2 tbsp. ground coriander
2 tbsp. dried mint leaves
4 cups cooking oil Olive oil


Cut the lamb across the grain into long, thin strips.
Toss together the salt and garlic until well combined, then rub this mixture into the strips of meat.
Lay out the meat in a single layer in a dry place for 24 hours.
Combine the other spices and mint.
Rub onto all surfaces of the meat, then hang out the meat to dry for several days, bringing it in at night to avoid any accumulation of dew.
If you lack consistently hot, dry weather, hang the meat across the top of a fireplace, over a wood stove, or in an oven.
Remove the oven racks, then string the meat along one of them.
Place the rack at the top of the oven with the strips hanging down, turn on the oven light, close the door and hang the meat until it is dry but still tender.
Bring the cooking oil to a boil and immerse the meat in it for 15 minutes.
Do this in stages; do not crowd the pot.
Remove the meat from the pot and store in sterilized jars, covered with olive oil.

Serving the Guest: A Sufi Cookbook. Copyright 1999, 2000 Kathleen Seidel.

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