Gueddid

What we know so far

Gueddid is the meat Moroccan families put up after Eid el Kebir, when there is more lamb than a household can eat: long strips of lean lamb or beef rubbed with salt, crushed coriander, cumin and caraway seed, garlic and vinegar, marinated two days and then hung on the washing line in the sun for three days to a week until they are dark, hard outside and rubbery within, losing a third to half their weight. It is not a snack like jerky; it is soaked and cooked into couscous, lentils, rfissa and the new year's dishes, or cooked down in fat and oil to become khlii. Kept in clay jars in the store room in the old days, it lives in the freezer now.

The draft was written from 2 published sources and holds 9 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting