Moroccan Dried Lamb (Gueddid)
Gueddid is a traditional Moroccan dried meat typically made at Eid al-Adha. The lamb is seasoned with salt, coriander, cumin and caraway, then sun-dried. A light cold smoke with argan or beech wood adds extra depth and improves shelf life.
Ingredients(for 1 kg)
Instructions
Meat preparation
30 minutesRemove sinew from the lamb and cut against the grain into strips 1–1.5 cm thick and 3–5 cm wide. Mix all spices and salt with the olive oil to form a paste.
Marinating
12-24 hoursThoroughly massage the spice paste into all meat strips. Cover and marinate in the refrigerator at 4 °C. The salt quantity of 25 g/kg ensures safe preservation.
Cold smoking & pre-drying
1-2 smoking sessions of 4-6 hours eachSpread meat strips on smoking hooks or racks so air can circulate. Cold smoke 1–2 times at a maximum of 20 °C using beech and cedar wood chips. Allow to hang for 12 hours with good ventilation between sessions.
Air drying
3-7 daysContinue to hang the meat strips in a dry, well-ventilated location at 15–25 °C until fully dried and firm to the touch. The final weight should be 50–60% of the starting weight.
Pro Tip
For optimal preservation and safety, do not cut meat strips thicker than 1.5 cm. In high humidity, support the drying process with short smoking phases.
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