Gedid is a salted dried meat. An old traditional way of drying meat, because it was the only way to keep it for a long time and use it in various dishes such as couscous, tagine and other traditional North African dishes. Gedid is still part of these dishes until present day circulation and is one of the characteristic basics in all North African Cuisine (Libya, Tunis, Algeria, Morocco). North Africans are keen to prepare Gedid every year, especially on the occasion of Eid al-Adha Holiday, when meat is available in abundance.
To prepare the Gedid there are four main ingredients: salt, garlic, coriander powder and cumin. Each country add its own extra species. Some even add El karwia (Armenian cumin). Different natural food coloring spices can be used such as turmeric and red pepper.
INGREDIENTS:
Ingredients:
5 kg lamb meat
250 g garlic cloves
4 tablespoons ground coriander powder
4 tablespoons cumin
250 g salt
Optional:
- 1 pinch of saffron
- 1 tsp turmeric
- 1 tsp red pepper
METHOD
2. The blood veins will be removed and all that can contaminate the piece of meat.
3 Cut the meat into long strips with a thickness of 2 cm.
4 Prepare all the ingredients: meat, garlic, coriander seeds, cumin and salt.
5 Mince the garlic with salt.
6. Place the crushed garlic with salt in a large bowl.
7 Add spices (ground beans and crushed cumin) to garlic.
8 Mix well with all meat pieces.
9 Salt the meat well.
10 Mix the meat well until it is full with salt, garlic and spices.
11 Add the red pepper to color and protect the meat (to taste).
12 Mix again very well to combine meat with pepper.
13 Lay the meat in the spice mixture for two days to three days, and place it in the refrigerator and mix it from time to time.
14 Lay the meat strips under the sun until it dry. ( 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).
15 When the meat is totally dry and hard, it becomes ready.
16 Keep the sleeve in a fabric bag away from moisture. (You should not put it in the freezer. Just cover it with a cloth of fabric and to put it in a plastic bag, keep it in a drawer. you can also take it out every two months and sun dry it.)
Notes:
Meat strips thickness should not exceed 3 cm
It is best to choose a piece of fatty meat to prepare the side.
When the meat is totally dry and hard, it becomes ready.
Keep the sleeve in a fabric bag away from moisture.
Before cooking soak the gedid in water to rid it of excess salinity and soften it slightly.
In the winter you can dry the pastries in the heated oven at 70 to 75 degrees Celsius.
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