Cured Meat (Qadid)
Qadid is dried, salted cured meat — a staple of Prophetic times. Aisha (رضي الله عنها) narrated: "We slaughtered a sheep and kept distributing it until none was left except the shoulder." The Prophet (ﷺ) and his household were known to preserve meat by curing and drying. — Sahih Muslim
- Serves: 6
- Calories: 250 kcal
Ingredients
- 500g lean mutton or lamb
- Salt (generous amount)
- Optional: black pepper, ground cumin
Method
Step 1 — Prepare the meat: Slice the lean mutton into thin strips, roughly 1cm thick and 10–15cm long. Trim all fat. Step 2 — Salt generously: Coat every surface of each strip in coarse salt. This draws out moisture and preserves the meat. Step 3 — Season: Add ground black pepper and cumin if desired — rub into the meat. Step 4 — Dry the meat: Hang the strips in a dry, airy place in the sun, or lay on a clean rack in a very low oven (60–70°C) with the door slightly ajar. Leave for 2–3 days (sun-drying) or 6–8 hours (oven). Step 5 — Store: Once fully dried and hardened, store in a clean clo