Dhofar's traditional meat preservation an Eid speciality

In the Governorate of Dhofar, a distinctive culinary tradition has endured for decades and continues to be cherished to this day during the Eid al Adha festivities. Al Ma'jeen, a traditional method of cooking meat, holds a special place in the hearts and homes of the locals.

In a chat with the Observer, Mohammed al Mashikhi, a resident of Taqah, explained the intricacies of preparing a special dish called Ma’jeen, a central feature in the culinary repertoire of Dhofar residents, often prepared on the second day of Eid. Crafting this dish demands time and expertise, which is typically provided by the elderly members of the family, who possess the knowledge and experience to ensure precise measurements, both in terms of cooking and drying.

Making Ma’jeen involves several steps. Initially, the meat is meticulously cleaned and transformed into long, rope-like slices known as Al Maqadid. These slices are then left to dry in a well-ventilated area for a minimum of five hours. Traditional methods such as using a wood-fired stove with the meat placed above it or other preferred setups are employed during this drying process.

Once the meat is adequately dried, it is carefully cut into smaller pieces, and the fat is separated from it. The fat is then cut into small fragments and gently heated in a large saucepan over low heat until it melts, yielding oil. To ensure the purity of the oil, any remnants or impurities are meticulously filtered out. Depending on personal preference and meat quality, some individuals opt to add the meat to the oil without filtering the fat.

In a separate saucepan, the smaller meat pieces are combined with salt, thoroughly mixed, and any remaining impurities or excess moisture are eliminated. The meat is then cooked in the oil over low heat, with the cooking time varying depending on the quantity of meat being prepared.

Upon completion of the cooking process, the meat is placed in a designated container and allowed to cool in the open air. Prior to sealing the container, it is customary to stir the meat, ensuring optimal preservation. Traditionally, containers made from goat or cow skin, akin to those used for preserving honey and dates, were employed, further highlighting the deep-rooted traditions surrounding meat preservation in Dhofar.

Alternatively, some individuals choose to prolong the drying process until the meat is completely dehydrated, a technique known as Maqshif. Subsequently, the fully dried meat is placed directly into the pot of oil resulting from the melted fat, bypassing the initial cooking stage. The remaining steps of the traditional preservation method are then followed accordingly.

With the distinctive Al Ma'jeen tradition, Dhofar continues to celebrate its rich culinary heritage during Eid al Adha and pay homage to age-old practices that have withstood the test of time.