Navyath Muslim Spiced Dried Meat (Muqmad)

Ingredients

In this adaptation of Muqmad to Navyath Muslim cuisine, we incorporate the unique flavors and spices that are characteristic of this cuisine. We replace some of the traditional Somali spices with Navyath Muslim spices such as cumin, coriander, and cardamom to create a distinct flavor profile. Additionally, we adjust the cooking techniques to align with Navyath Muslim culinary traditions. We alse have the original recipe for Muqmad, so you can check it out.

• 500g (1.1 lb) beef or goat meat, thinly sliced 500g (1.1 lb) beef or goat meat, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced meat, olive oil, cumin, coriander, cardamom, turmeric, chili powder, paprika, minced garlic, lemon juice, and salt. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat your oven to 80°C (175°F) or the lowest temperature setting available.
4. 4.
   Place the marinated meat on a wire rack set over a baking sheet to allow air circulation.
5. 5.
   Place the baking sheet in the oven and leave the meat to dry for 6-8 hours, or until it becomes firm and dry to the touch.
6. 6.
   Once dried, remove the meat from the oven and let it cool completely.
7. 7.
   Heat a pan over medium heat and add a small amount of oil.
8. 8.
   Add the dried meat to the pan and cook for 5-7 minutes, stirring occasionally, until it is heated through and slightly crispy.
9. 9.
   Serve the Navyath Muslim Spiced Dried Meat (Muqmad) as a snack or as a side dish with rice or bread.

Treat your ingredients with care...

• Beef or goat meat — Choose lean cuts of meat for a healthier option. Trim any excess fat before slicing.
• Ground spices — For the best flavor, use freshly ground spices. If possible, toast whole spices and grind them at home.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
• Adjust the salt and spices according to your taste preferences.
• Store the dried meat in an airtight container in a cool, dry place to maintain its texture and flavor.
• Experiment with different cuts of meat to find your favorite variation.
• Serve Muqmad with a squeeze of fresh lemon juice for an extra burst of tanginess.

Serving advice

Serve the Navyath Muslim Spiced Dried Meat (Muqmad) as a snack with a side of sliced onions, tomatoes, and fresh coriander leaves. It can also be enjoyed as a side dish alongside steamed rice or flatbread.

Presentation advice

Arrange the Muqmad on a platter, garnished with fresh coriander leaves and lemon wedges. Serve it with colorful accompaniments to enhance the visual appeal.