Entree: Somalia – Muqmad (Sun-dried, spiced preserved beef fried and stored in clarified butter for long-term use)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 24 hrs

Total 25 hrs 45 min

Ingredients

- 2 lb (900 g) beef (brisket, silverside, or stewing beef), trimmed and cut into 1/2-inch (1 cm) cubes
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (0.5 g) ground cloves (optional)
- 4 cloves garlic, crushed, approx. 12 g
- 2 tbsp (30 ml) white vinegar
- 1 small onion, finely chopped, about 4 oz (115 g)
- 1-2 small green chilies, sliced (optional)
- 1 cup (240 ml) vegetable oil for frying
- 2 cups (480 ml) ghee or clarified butter, warmed for packing
- Water as needed for boiling

Instructions

1. In a large bowl, combine the beef cubes with salt, ground cumin, ground coriander, black pepper, crushed garlic, vinegar, and chopped onion. Mix well and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
2. Place the marinated beef in a saucepan, add enough water to just cover the meat, bring to a gentle boil, then simmer until the meat is tender but not falling apart, about 1 to 1 1/2 hours. Drain and let cool.
3. Dry the cooked meat pieces thoroughly. Traditional sun-drying is preferred when safe: spread on racks in direct sun, covered with a fine mesh, until leathery (1–3 days depending on weather). If sun-drying is not feasible, dry in a low oven at 175°F (80°C) for 4–6 hours, turning occasionally, until pieces are dry and chewy but not brittle.
4. Heat 1 cup (240 ml) vegetable oil or a portion of the ghee in a heavy skillet over medium-high heat. Fry the dried meat in batches until well-browned and crisp on the edges, about 4–6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
5. In a sterilized, heatproof jar, layer the fried meat and pour warm ghee or clarified butter over it so the meat is completely submerged. Press down to eliminate air pockets. Seal the jar while warm.
6. Store muqmad in a cool place or refrigerate; it keeps for several weeks when kept covered in ghee. Reheat small portions by frying briefly in a little oil or warming in ghee before serving. Serve with Somali flatbread, rice, or as a protein-rich accompaniment.