Sun-dried beef or camel meat preserved in ghee and spices, a traditional Somali preservation technique producing intensely flavored meat.
Instructions
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1
Cut meat against the grain into thin strips about one centimeter thick and fifteen centimeters long.
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2
Season strips generously with salt, pepper, cumin, and cayenne, rubbing spices into the meat.
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3
Hang strips on a drying rack in direct sunlight and dry air for two to three days until completely dry and stiff.
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4
Once fully dried, heat ghee in a heavy pot over medium heat until melted and hot.
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5
Add dried meat strips and fry in the ghee for ten minutes, turning until crispy and deeply browned.
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6
Store the fried meat submerged in the ghee in airtight containers where it keeps for months.
Did You Know?
Somali nomads have carried muqmad on journeys for centuries, and a well-made batch stored in ghee can last over a year without refrigeration.
The Story Behind Muqmad
Muqmad is the ultimate expression of Somali nomadic ingenuity, a preservation method that allowed pastoralists to carry protein-rich food across vast distances without refrigeration. The technique of drying meat and then sealing it in ghee creates a product that remains edible for months or even years. This ancient practice was essential for survival in the arid Somali landscape, and muqmad remains a cherished delicacy, now enjoyed as a breakfast food crumbled over soor or canjeero.
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