Kaddid
Kaddid is just dried meat. It could be eaten this way but, mostly, Moroccans use it in Couscous. It is a little salty.
Ingredients: 2 kg of beef, 200 g coriander seeds, 50 g of crushed garlic, 5 c. S. vinegar, 4 c. S. olive oil, 10 g caraway, 1 handful of salt
Preparation :
Cut meat into very long strips in the form of a string of 2 to 3 inches in diameter, then wash and drain them. In a bowl, prepare marinade with coriander seeds coarsely chopped, garlic and other ingredients. Combine the marinade and strips in a large bowl. Marinate overnight so that all pieces are evenly impregnated with marinade. Dry the strips of meat under the sun of for several days (remove the evening). You know it is right when the meat is dry, it should have not one drop of water. If you're in a country not sunny, you can still make kaddid. dry the meat in an oven at low temperature. |
