Here is a recipe that, eventhough delicious, has almost
completely disappeared amongst jewish families.It requires a lenghty
preparation and modern life conditions are not keen on drying meat
on our balconies. The health department would surely be alerted
by your neighbors. And on at dietary level,this recipe wouuldn't
be ideal since it is cooked in animal fat. But it is a recipe that
should be preserved. It used to be the base for numerous moroccan
dishes and was especially handy for traveling. It is a meat that
is prepared when the UV index is pretty high,ideal conditions for
Recipe for 10 kg of meat
Enough oil to cover up the meat
Add the following to marinate:
350g of dried coriander
75 gr of cumin
125 gr of piled garlic
2 table spoons of vinegar
For the cooking:
3 liters of water
4 liters of oil
2 kg of meat fat
2 peeled garlic heads for version 1 and 2 laurel leaves
Mix all the s ingredients and marinate the meat.
The meat should be cut into strips 4cm wide.
Marinate for 24 hr.
Stir and let it rest for 12 hr.
Hang on to laundry wires
(or in a place with maximum sun exposure)
and let it dry for 4 days.
Cut the fat into little pieces.
Boil up the cooking water and add 4 liters of oil,the meat fat,
the pepper and if you have followed version 1, add the garlic.
Let it cook for around two hours, or until all the water has evaporated.
The meat must then be dipping into its oil.
To preserve, put the meat into bocals and cover it with all its
fat. It will preserve for months.