Qedid Matrouh

Qedid has been produced in Marsa Matrouh for at least 500 years. This cured dried meat has a jerky-like consistency. It has a full, rich umami flavour and a spice profile that highlights turmeric.

In the past, the production of qedid in Marsa Matrouh was tied to the seasonal culling of the sheep and goat flocks. However, today, because of refrigeration and urbanization, meat is accessible all year long and doesn’t need to be dried for preservation. Thus, it is more likely for qedid to be produced for gastronomical reasons rather than preservation; they resort to this method of preserving the meat for Ramada, the Islamic holy month.

It is produced by cutting the meat, usually, sheep or goats meet, into cubes or strips that include bits of fat. These pieces are rolled in a mixture of finely ground salt, bzar, and turmeric. They are stored in a well-ventilated container and should be ready in 10 days in the summer and longer in the winter. Like much of the Matruh bedouin cuisine, turmeric is a key element, which makes it unique and different from the qedid produced in Siwa. Also, this type of qedid only exists in Matrouh. Additionally, the meat used is from the local flocks which include the barki sheep, a particular breed local to Matruh. The production of qedid in Matuh only took place on a small scale, and it is only sold through personal networks.