Sun-dried and spiced strips of buffalo or goat meat, fried crispy and tossed with onions, tomatoes, and green chilies. A popular Nepali snack with intense concentrated flavors and satisfying crunch.
Nutrition & Info
Equipment Needed
Instructions
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1
Tear or cut dried meat into small bite-sized pieces if not already done.
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2
Heat oil in a pan and fry the dried meat pieces until crispy, about five minutes. Remove and set aside.
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3
In the same pan, saute onion until translucent. Add tomatoes and green chilies, cook for three minutes.
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4
Return the fried meat to the pan, add timur and turmeric, and toss everything together for two minutes.
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5
Garnish with fresh cilantro and serve hot as a snack or appetizer.
Did You Know?
Sukuti was originally developed as travel food for merchants crossing Himalayan passes, where the dried meat could last for weeks without refrigeration and provided concentrated protein for the arduous journey.
Chef's Notes
Equipment Tips
- deep frying pan
- cutting board
- knife
The Story Behind Sukuti
Sukuti represents Nepal's ancient tradition of meat preservation through sun-drying and spicing. In a country where refrigeration was unavailable in remote hill areas until recently, drying meat was essential for ensuring protein availability year-round. The technique involves marinating strips of meat with salt, turmeric, and spices before drying them in the sun for several days. Modern sukuti is often served as a fried snack in restaurants and bars across Kathmandu, where it has evolved from survival food to a beloved appetizer.
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