North Africa · Side
Qadid (Sun-Dried Spiced Meat Preserved in Olive Oil and Tallow)
Intensely seasoned lamb sun-cured under the Mediterranean air, then gently poached and preserved in fragrant olive oil and tallow.
The story
Qadid is an indispensable preservation pillar of Libyan culinary culture, traditionally prepared in the days immediately following Eid al-Adha across coastal and desert regions alike. Strips of lamb are cured with a pungent mixture of garlic, local ground chili, and the traditional Libyan spice blend bzar, then dried under the dry, blazing desert wind. A crucial technical stage requires simmering the dried jerky in its own rendered fat and olive oil until every molecule of water is completely eliminated, guaranteeing non-refrigerated preservation for over a year.
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