Qadid (Spiced Dried Meat)
Thin strips of meat rubbed with salt, garlic, cumin, and coriander, sometimes coated in smen, then air-dried until concentrated and flavorful; they are later rehydrated in soups and stews.
Thin strips of meat rubbed with salt, garlic, cumin, and coriander, sometimes coated in smen, then air-dried until concentrated and flavorful; they are later rehydrated in soups and stews.
Know that a prudent house is never caught by famine. My mother, who came from Kairouan, taught me young to rub meat with salt, crushed garlic, and cumin, then to hang it where the air is dry, away from flies, until it hardens and keeps for months. Once coated in smen, it waits in the jar; and when winter or travel comes, I throw a few strips into the pot—and behold, the soup is enriched with a deep taste. Nothing is lost in a household that fears God and respects His bounty.
- •Lean meat (beef or lamb) — cut into thin strips (base for preservation)
- •Salt — generously (preserving agent)
- •Crushed garlic — several cloves (flavor and preservation)
- •Cumin and coriander — to taste (spices)
- •Smen — for coating (fat protection, signature)
Qadid (Spiced Dried Meat)
Thin strips of meat rubbed with salt, garlic, cumin, and coriander, sometimes coated in smen, then air-dried until concentrated and flavorful; they are later rehydrated in soups and stews.
Why this dish? As a merchant family that emigrated from Kairouan to Fes, the al-Fihris knew the necessity of long-lasting provisions. Qadid—strips of meat salted, spiced, and dried—was the reserve that lasted through the seasons and accompanied journeys, hung in the household larder.
Know that a prudent house is never caught by famine. My mother, who came from Kairouan, taught me young to rub meat with salt, crushed garlic, and cumin, then to hang it where the air is dry, away from flies, until it hardens and keeps for months. Once coated in smen, it waits in the jar; and when winter or travel comes, I throw a few strips into the pot—and behold, the soup is enriched with a deep taste. Nothing is lost in a household that fears God and respects His bounty.
Ingredients (period version)
- Lean meat (beef or lamb) — cut into thin strips (base for preservation)
- Salt — generously (preserving agent)
- Crushed garlic — several cloves (flavor and preservation)
- Cumin and coriander — to taste (spices)
- Smen — for coating (fat protection, signature)
Ingredients
- Beef flank or shank — 500 g, cut into 1 cm strips (base)
- Coarse salt — 3 tbsp (preservation)
- Garlic — 4 cloves, crushed (flavor)
- Ground cumin — 1 tbsp (spice)
- Ground coriander — 1 tbsp (spice)
- Smen or olive oil — 2 tbsp (preserving coating)
Method
- Mix salt, garlic, cumin, and coriander; massage each meat strip with the mixture, then let it cure overnight in the refrigerator.
- Hang the strips in a dry, ventilated place (or use a dehydrator at 60–65°C for 6–10 hours) until firm and dry.
- Coat the dried meat with melted smen or oil and store in an airtight jar in a cool place.
- To cook: soak a few strips for 30 minutes, then add them to a soup or marqa where they release their flavor.
How it was made : Qadid (or khlii in its fat-preserved version) is one of the oldest meat preservation techniques in the Maghreb, essential before artificial refrigeration; salting, antiseptic spices, and air drying allowed meat to be kept for months and transported along caravan routes.
The contemporary twist : Crumble a few strips over scrambled eggs with smen for a quick Fassi breakfast that condenses all that ancient flavor.
Fatima al-Fihri · Charactorium
