Maseer

Name: Maseer
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Libyan
Ingredients: 1 kg lean lamb, cut into thin strips; 3 tbsp coarse salt; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp black pepper; 1 tsp turmeric; 1/2 tsp cayenne pepper

مصير (mah-SEER)

Libyan Dried Lamb Jerky

⏱ Prep Time 3 days drying

📈 Difficulty Hard

👥 Servings

🔥 Calories 201 kcal

Sun-dried lamb strips preserved with salt, cumin, and coriander, then used to flavor stews and couscous. This ancient Libyan preservation method creates an intense, umami-rich ingredient.

Nutrition & Info

Protein 28.0g

Carbs 2.0g

Fat 9.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

sharp knife drying rack or hooks airtight container

Presentation Guide

Vessel: wooden board or basket

Garnishes: whole spices

Accompaniments: couscous, stews

Ingredients

1 kg lean lamb, cut into thin strips
3 tbsp coarse salt
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp black pepper
1 tsp turmeric
1/2 tsp cayenne pepper

Instructions

1
Cut lean lamb into thin strips about 1cm thick and 15cm long, cutting against the grain for tenderness.
2
Mix all spices with the salt. Rub the spice mixture thoroughly into every surface of each lamb strip.
3
Thread the strips onto hooks or lay them on a drying rack in a well-ventilated, warm area.
4
Dry in direct sunlight for 2-3 days, bringing indoors at night, until the meat is completely dried and stiff.
5
The maseer is ready when it snaps cleanly when bent. It should be dry all the way through.
6
Store in airtight containers. To use, rehydrate strips in stews, soups, or crumble over couscous.

💡

Did You Know?

Libyan nomads could survive weeks in the Sahara with just maseer, bsisa, and water, making these two foods the original survival rations.

Chef's Notes

Equipment Tips

sharp knife
drying rack or hooks
airtight container

Garnishing

whole spices

Accompaniments

couscous, stews

The Story Behind Maseer

Maseer embodies the survival wisdom of Libya's nomadic and semi-nomadic peoples. Before refrigeration, drying meat was the only way to preserve the valuable protein from a slaughtered animal. The specific spice rub used in Libyan maseer, heavy on cumin and coriander, both preserves the meat and adds extraordinary depth of flavor when the dried strips are later added to stews and couscous. This technique connects modern Libyan cooking to the deep Saharan traditions that shaped the nation's culinary identity.

🕐 Traditionally enjoyed preserved year-round, used in cooking 📜 Origins: Ancient nomadic

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