Tichtar

Ingredients

• 1 kg lean beef or camel meat, cut into thin strips
• 3 tbsp coarse salt
• 2 tbsp ground black pepper
• 1 tbsp cumin
• 1 tbsp dried chili flakes
• 4 tbsp vegetable oil or rendered fat
• String or rack, for drying

Instructions

1. 1Slice the meat into thin, even strips against the grain.
2. 2Rub the strips generously with coarse salt, black pepper, cumin and chili flakes.
3. 3Hang the strips on a string or rack in a dry, well-ventilated, sunny area, covered loosely to protect from insects.
4. 4Let the meat dry for 1-2 days, turning occasionally, until firm and deeply reduced in size.
5. 5To serve, cut the dried meat into smaller pieces.
6. 6Heat the oil or fat in a skillet and fry the dried meat pieces for 5-8 minutes until browned and slightly crisp at the edges.
7. 7Serve hot as a protein-rich dish alongside rice or flatbread.

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