Bouchées Savoureuses de Viande de Chameau Muqmad Séchée : Délice de Viande Séchée Arabe
(Savory Muqmad Camel Jerky Bites: Arabian Dried Meat Delight)
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avril 29, 2025
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Ingrédients
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500 grams Camel meat (lean cut)
(Use lean meat for best drying results)
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2 tbsp Sel
(Kosher or sea salt preferred)
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1 tsp Poivre noir moulu
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1 tsp Cumin moulu
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1 tsp Coriandre moulu
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0.5 tsp Cannelle en poudre
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1 tsp Paprika
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1 tsp Poudre d'ail
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2 tbsp Vinaigre de cidre de pomme
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1 tbsp Sucre brun
(Use lean meat for best drying results)
(Kosher or sea salt preferred)
Nutrition
- Portions: 4
- Taille de portion: 1 petit bol (50g)
- Calories: 320 kcal
- Carbohydrates: 4 g
- Protein: 50 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 1500 mg
- Cholesterol: 120 mg
- Calcium: 25 mg
- Iron: 4.2 mg
Instructions
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1 - Slice the Camel Meat:
Trim camel meat of any fat and slice into thin, uniform strips about 0.5 cm thick lengthwise to ensure even drying.
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2 - Prepare Spice Rub:
Mix salt, black pepper, cumin, coriander, cinnamon, paprika, garlic powder, and brown sugar in a bowl.
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3 - Marinate Meat:
Coat the camel meat strips evenly with apple cider vinegar and rub the spice mixture on all sides. Let it marinate for 30 minutes.
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4 - Dry the Meat:
Place the meat strips on oven racks lined with parchment, spacing apart. Dry the meat at 60°C (140°F) for 3 hours, flipping halfway.
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5 - Store Jerky:
Once dry and chewy but still slightly pliable, cool the Muqmad bites and store in an airtight container.
Trim camel meat of any fat and slice into thin, uniform strips about 0.5 cm thick lengthwise to ensure even drying.
Mix salt, black pepper, cumin, coriander, cinnamon, paprika, garlic powder, and brown sugar in a bowl.
Coat the camel meat strips evenly with apple cider vinegar and rub the spice mixture on all sides. Let it marinate for 30 minutes.
Place the meat strips on oven racks lined with parchment, spacing apart. Dry the meat at 60°C (140°F) for 3 hours, flipping halfway.
Once dry and chewy but still slightly pliable, cool the Muqmad bites and store in an airtight container.
En savoir plus sur: Bouchées Savoureuses de Viande de Chameau Muqmad Séchée : Délice de Viande Séchée Arabe
Muqmad Camel Jerky Bites
Muqmad is a traditional Arabian method of preserving meat by drying and spicing it to create a flavorful jerky. While beef and camel are commonly used, this recipe celebrates camel meat, emblematic in desert cultures in Arabian Peninsula and Saudia Arabia (ISO code SA).
These jerky bites embody a heritage of survival and culture, transforming tough lean camel meat into a chewy, savory, spiced snack. The mix of warming spices like cumin, coriander, and cinnamon merges beautifully with paprika and garlic powder, offering layered aromatics enhanced by slight sweetness from brown sugar.
The preparation requires trimming fat for proper drying, thin slicing for even dehydration, and a thoughtful marination combining apple cider vinegar to tenderize and flavor. Slow oven drying at low temperature exemplifies an ancient drying tradition that's both practical and delicious.
Muqmad has retained cultural significance among Bedouin tribes for portability during long treks and rich nutrient density. Today, the recipe invites culinary adventurous eaters worldwide to experience camel meat uniquely. Camel is lean, nutrient-dense, and lower in fat than beef.
Tips:
- Use lean cuts from camel's shoulder or leg.
- Customize the spice blend to combine heat or sweetness as desired.
- Store the dried bites in airtight containers to keep chewy texture and avoid moisture.
This delicate balance of history, tradition, and flavor makes Muqmad Camel Jerky Bites a ritual food for modern foodies who seek uncommon experiences. Its cultural deep roots and novel protein choice showcase Arabian culinary ingenuity worthy of exploration in any global kitchen.
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