Qedid Siwa

Qedid has been produced in Siwa for at least 500 years. To make it, the Siwan people get fresh meat and mix it with solid salt. Then, they place it to dry in the sun for a week or two and they preserve it in clay pots or glass jars. This processing method of meشt is a family tradition, and its knowledge is transmitted from one generation to another.

Qedid is mostly related to the sacrifice holiday (Eid Al-Adha) because the Egyptians and Muslims slaughter livestock during that holiday, therefore they resort to this processing method to preserve the meat. In Siwa, qedid is usually made from lamb. The production of the latter is home-based as well as its consumption.