Moroccan · Preserves
Kaddid (Moroccan Sun-Dried Spiced Meat)
Kaddid is Morocco's ancient way of preserving meat: strips of beef or lamb rubbed with garlic, cumin, coriander and salt, then sun-dried until leathery so they keep for months without refrigeration. A little goes a long way, chopped into couscous, tagines and stews for a deep, savoury hit — desert survival food turned prized flavouring.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Serves
- 10
- Level
- Medium
Ingredients
- 1 kg lean beef or lamb, cut into thin strips
- 4 tbsp salt
- 6 garlic cloves, crushed
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp paprika
- 3 tbsp olive oil
- 1 tsp black pepper
Method
- 1
Cut
Slice the meat into long, thin, even strips so it dries uniformly.
- 2
Cure
Rub the strips thoroughly with the salt, garlic, cumin, coriander, paprika, pepper and oil.
- 3
Rest
Leave the seasoned meat in a cool place for a few hours to draw and season.
- 4
Dry
Hang or lay the strips on racks in hot, dry sun (or a low dehydrator) until fully leathery and dry, turning daily — several days in strong sun.
- 5
Check
The kaddid is ready when it's stiff, dark and has no soft, moist spots.
- 6
Store
Keep in a clean, dry, airtight jar; for longer keeping, pack under fat (as for khlia).
Chef's tips
- Use very lean meat — fat goes rancid and prevents proper drying.
- Strong, dry heat and good airflow are essential; humidity risks spoilage.
- A dehydrator gives reliable results where sun-drying isn't practical.
Frequently asked questions
How is kaddid different from khlia?
Kaddid is the dried spiced meat itself. Khlia takes it a step further, cooking the dried strips and preserving them under fat and smen for even longer keeping.
Is home meat-drying safe?
It requires proper salting, very dry hot conditions and good hygiene. If unsure, use a dehydrator with a temperature control and inspect for any moisture or off smells before storing.