In El Eid (Muslim Holiday), our custom consists that every family,

as far as its means allow, sacrifices a sheep. We prepare meals

with  this meat, Tagines , couscous, and grilled as well,

we leave part of  the meat to dry, that what we call "El Gedid".
The meat is marinaded in several spices and dried under the sun,

so that we can eat all year long.

INGREDIENTS:
- 3 pounds beef
- 4 Tbs salt
- 6 garlic cloves
- 3 Tbs coriander powder
- 1 Tbs cumin
- a pinch of saffron
- 1/2 tsp turmeric
- 1/2 cup olive oil
- 1/4 cup vinegar

STEPS :

so that the spices are absorbed into the meat

(this helps the meat  from rotting).
Let marinade for at least one hour, hang the meat on a thread,

let dry under the sun all day long, to bring inside for the evening,

then the next day, hang it again under the sun until it is well dried
and its color becomes dark.

To keep El Gedid all year long, honnestly, I have no idea,

because  I never prepare it myself, I asked my mother

who said to me this :
You should not put it in the freezer, it is simply necessary

to cover  it with a white cloth and to put it in a plastic bag,

keep it in a drawer,

to take it out every two months and sun dry it.

The current recipe is not filmed so I wrote you the

ingredients and steps.

These cupcakes are prepared by my daughter and the two

girls from my friend that I invited recently.They were

very satisfied and especially proud of the result.  
 

I prepared another recipe of Halloween cakes,

I will post it very soon. 

INGREDIENTS : 

  * 1/2 cup butter 
* 1/3 cup sugar 
* 2 Tbs brown sugar
* 2 eggs
* 1 1/2 cups flour
* 1 tsp baking powder
* 1/2 cup milk
* 1 cup chocolate chips

1 - Preheat the oven to 375 F, grease and flour 
muffin pans.   

  2 - Cream butter until soft, add both sugars,
beat until fluffy. Softness, beat in the eggs, one at a time. 

    3 - Sift the flour and baking powder twice.
Fold into the butter mixture with the milk.

      4 - Divide half of the mixture between the muffin pans, sprinkle several chocolate chips on top, then cover with a spoon of batter.

    5 - Bake for about 25 min, until slightly colored. Allow to cool for 

5 min before removing them.

Frosting :

Mix 3 cups of powdered sugar, 1 p.c melted butter and enough milk to have a glazing which is not too thin.
Decorate at your choice. 

Here are Moroccan cookies with

 almonds and orange-blossom water. 

I used the same dough to prepare
Moroccan slippers "Bligha" and roses, 
These forms exist in Moroccan as well as Algerian pastry,
The dough looks a little bit like "Algerian basket ".

 I invite you to watch the video