Libyan gideed, but made the modern way🇱🇾🤌🏻

Описание: Libyan gideed 🇱🇾🤤 This beef or lamb jerky is a common ingredient in Libyan cooking (stay tuned for recipes involving gideed!).

Note that traditionally, gideed is sundried. The use of a dehydrator is a modern alternative, which I believe there’s nothing wrong with😌

Recipe:
5 lbs boneless beef or lamb slices
1/2 cup olive oil
3 tbsp salt
2 tbsp chilli powder
1 tbsp turmeric

Marinate the meat with the olive oil, salt, chilli powder, and turmeric for at least 15 minutes, or (at most) overnight in the fridge.

Put the marinated meat in a dehydrator at 165 Fahrenheit for 4 hours (or follow the guidelines of your dehydrator). You may need to add an extra 1 to 2 hours of dehydration for any pieces that you feel aren’t dry enough. You may also need to do this in batches, depending on how big your dehydrator is.

Cut the dehydrated meat into smaller pieces as you see fit.

Heat up 1 litre of olive oil (preferably high quality extra virgin) in a pot safe for frying. Fry the dehydrated meat for 7 to 10 minutes in the olive oil, ensuring that the meat is engulfed by the oil as it’s frying. You will need to do this in at least 2 batches.

Place the fried meat into a heat-safe bowl and set it aside to cool down. Once you are done frying, allow the pot of oil you fried in to cool down. Finally, pour the now cooled fried meat back into the room temperature oil that you fried in. There you have it: gideed!