Preserved Staple · Sun-Dried Mutton
Guedid (Achedlouh)
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It's cured with nothing but salt and dry mountain air — no smoking, no refrigeration — and can flavor dishes for months after Eid al-Adha.
Guedid, called achedlouh in Kabyle, is mutton cut into strips, salted, and air-dried on household lines until firm and concentrated in flavor. Rehydrated and simmered, it seasons winter couscous, bean stews, and berkoukes with a deep, savory tang.
Why it's made this way: The technique dates back to making efficient use of the surplus meat from Eid al-Adha, letting Kabyle households stretch a single sacrifice into meals across the following months.
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Part of World of Street Food — 3248 dishes from 118 countries.
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