Sun-Dried Jerky · Saharan Pantry

Gideed

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Gideed is traditionally made right after Eid al-Adha, when an entire sacrificial animal is salted, sun-dried and stored to last for months of desert heat.

Strips of camel or goat meat are heavily salted and seasoned with garlic, coriander and cumin, then left to dry in the open air until fully cured; the strips are quickly fried and packed in jars sealed with melted fat, ready to flavor stews and pastas for months.

Why it's made this way: Long before refrigeration reached the Sahara, gideed let Fezzani households stretch a single animal across an entire dry season — it remains a signature ingredient of southern Libyan cooking.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.