Maseer — Print Recipe — The Culinary Codex

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.

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.