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Original name
Gueddid
In ancient times, before the introduction of the refrigerator, without the cold we had to find a method for preserving the meat. The solution: "Gueddid". The meat is salted, spiced and dried.
We start by cutting meat (on bone) into pieces and strips, salted and left to marinate (from 1day to 1week) in a spicy mix made with dried coriander seeds, garlic, oil olive oil, cumin, pepper ...The last step is to put the pieces of meat to dry in the sun. That's why local prefer to prepare the "Gueddid" during Moroccan hot summers.
This long and complicated process ensures the good preservation of meat for long period (1 year and older).
This dried meat concentrated in salt and flavors of the marinade is used to enhance the taste of many dishes.
This is also the basis of « #Khlii# » Moroccan-candied dried meat. For precision, in the « #Khlii# » we do not put bones. It is a "Gueddid" exclusively prepared with pieces of meat.
| Special occasion | - Feast of the sacrifice (Eid al Adha) |
| Spicy | Very spicy |
| Caloric value | High |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |