طريقة إعداد القديد او الخليع المغربي Homemade moroccan dry meat Gueddid or Khlii

Описание: Moroccan dry meat(الخليع او القديد).by Siham's kitchen:

2 kg beef chuck boneless.
See video how to cut it.

Marinated:
10 cloves minced garlic.
5 tbsp ground coriander.
5 tbsp salt.
1 tbsp and 1/2 ground cumin.
4 tbsp white vinegar.
4 tbsp olive oil.

First mix salt coriander cumin and garlic.
Marinate the meat see video how.

After add vinegar mix then add olive oil mix very well.

Cover it after two hours mix it again then cover with a plastic wrap leave it all night in the fridge.

See video how to dry the meat.
I took it out early morning so by 5 in the afternoon I will carry the whole thing inside the kitchen until next day.
It depends of the weather if it is too hot three days is enough.
Repeat the same thing for three days.

Very important thing never put dry meat in plastic bags or cover it with a plastic it might spoil, always leave it to dry in the white thing showed in the video.

How to cook it:
I used pressure cooker but you can use regular pot but you need to add more water and will take more time.

What we need:
1500 ml water.
1000 ml olive oil.
250 gram beef fat preferable the fat by the kidney cut is small then put it in a mixer.
This fat it is optional you can skip it.
After cooking will add 1000 ml vegetable oil.

First heat the water once bubbling add the fat once bubbling add the dry meat then add the olive oil.
Cover the pressure cooker once it is starting whistling turn the heat to medium and count 20 minutes.

After turn the heat off open the pressure cooker.
Take the meat put it in a clean tray.
Bring another pot drain from the pressure cooker just the oil leave the other crumbs in the pressure cooker (اكريش).
Add to the new pot the 1000 ml vegetable oil bring to a boil, then add the meat let the heat on for 50 seconds then turn off the heat.

Now the pressure cooker has the crumbs left over so heat on for 1 minutes we want to evaporate all the water after turn off the heat add 2 tbsp vegetable oil.

Let everything to cool completely at least 25 minutes.
In a clean container pour the oil first then add the dry meat.
See video about all the details do not cover the plastic containers until they are completely cold after cover them freeze them, It stays fresh.

When ever you want to eat it I usually take one container leave it in the fridge once you are done being another one from the freezer that way it stays fresh never spoil.

Serve moroccan dry meat with Homemade bread or with scramble eggs yummy yummy enjoy.
Happy cooking with Siham's kitchen.