Salted meat strips dried in the sun and later cooked with rice. Meat left over from the Eid slaughter is salted and hung to dry, then eaten through the following months.
Drying raw meat in the open depends on Omani heat and very low humidity pulling water out faster than bacteria multiply; in a damp climate the same strips spoil inside while the surface looks cured.
What goes into it
- mutton, goat or camel, cut in strips
- coarse salt
- sometimes turmeric and spices
How it is made
The meat is cut into thin strips, rubbed with salt and hung on lines in the open where the desert sun and dry air harden it within days. It is then stored, sometimes packed in fat, and soaked and long-simmered before it is edible again.
How long it takes: three to seven days of drying
How it is eaten
Soaked, then cooked into rice dishes, harees and soups through the months after Eid.
History
Meat left from the Eid slaughter is salted and hung to dry, then eaten through the following months.
Frequently asked questions
What is Qadeed?
Qadeed is a charcuterie & cured from Oman: salted meat strips dried in the sun, later cooked with rice. Meat left from the Eid slaughter is salted and hung to dry, then eaten through the following months.
How is Qadeed made?
The meat is cut into thin strips, rubbed with salt and hung on lines in the open where the desert sun and dry air harden it within days. It is then stored, sometimes packed in fat, and soaked and long-simmered before it is edible again. It takes three to seven days of drying.
Can I make Qadeed at home?
No, and the atlas gives no method for it. Drying raw meat in the open depends on Omani heat and very low humidity pulling water out faster than bacteria multiply; in a damp climate the same strips spoil inside while the surface looks cured.
What goes into Qadeed?
Mutton, goat or camel, cut in strips, coarse salt, sometimes turmeric and spices.
How is Qadeed eaten?
Soaked, then cooked into rice dishes, harees and soups through the months after Eid.
