Dried Meat
A traditional method of preserving meat without a refrigerator or freezer.
Today is the last day of Eid al-Adha. People are boiling meat from their fridges and deep freezers. But have you ever wondered how those people who don't have the convenience of refrigerators or access to electricity in remote areas preserve meat for a long time? Just like fish is dried, meat is also dried.
There are various methods prevalent in different regions of Pakistan to dry and preserve meat, each with its local names.
I saw people from the Bagri community in Karachi drying meat in this way for the first time. The women and children of the Bagri community beg throughout the day, while the men engage in small businesses like selling fruits, vegetables, or fish to make a living. They set up their makeshift tents and dwellings mostly outside the populated or hilly areas where they only spend the night. Some time ago, there were their huts and dwellings on the high, barren hills near Karachi University. During the days of Eid al-Adha, I saw them drying long, thin strips of meat on ropes and wires hung between poles and trees. Their children and women would gather at the places of sacrifice for three days as if smelling the meat and bring it back in bags. In these three days of Eid al-Adha, this Bagri community collects fifty to sixty kilograms of meat. The meat is boiled after removing the bones, salt is added, and then it is dried by spreading it on mats or other surfaces. This collected meat lasts for a long time.
Tabah or Landi
In Balochistan, those who do not have access to fresh meat can preserve it by salting and using it for months. It is called "Tabah" in Balochi language and can be referred to as "Nemkeen Gosht" in Urdu. It is also known as "Landi."
Large pieces of goat or sheep meat are boiled, partially dried, and then mixed with salt and coarsely ground pomegranate seeds. After that, it is tied with a string and hung in the sun with a light cloth on top. After several days when it is completely dry, it is stored in a box without a refrigerator in cold areas or in a refrigerator in warm areas. This tangy and salty meat is then used to prepare delicious pilaf. Some people even bring Tabah as a gift from the Sistan and Baluchestan province in Iran. It is eaten with lentils and rice, although most people prefer to eat Tabah with lentils.
Saraiki Wasib and Cholistani Method
In the Cholistan region and especially among the Baloch families here, meat is preserved by adding salt and turmeric and cooking it over a low flame until all the water evaporates. Then it is dried by hanging it on a thread, which is called "Sulkaana." This dried meat is accompanied by dried spinach, dried radish, dried turnip, dried fenugreek, or any other dried vegetable.
Pathan Culture
In the Pathan culture, beef is first roasted, and then it is prepared in areas where snow falls. After cleaning the meat thoroughly, it is roasted on fire until it turns light brown. After that, it is soaked in water and cut into large pieces. It is then tied with a string, salted, and dried. Some people also add red chili to it. It is ready within two to three weeks or sometimes in three weeks. It lasts for the whole year. If kept in a freezer in warm areas, it becomes very delicious. This meat is used to make yakhni pulao (meat broth pulao) and is also cooked with vegetables.
"Dried Meat
An ancient method of preserving meat without a refrigerator or freezer
Today is the last day of Eid al-Adha. People are boiling meat in their fridges and deep freezers. But have you ever thought about how those people who do not have access to refrigerators or live in remote areas where electricity is not available preserve meat for a long time? Just like fish is dried, meat is also dried.
There are various methods for drying and preserving meat in different regions of Pakistan, and it has different local names.
I first saw people in Karachi drying meat in this way. These people, called "Bagris," beg all day long. Their women and children beg for alms, while the men engage in small jobs or sell vegetables, fruits, or fish to make a living. They live mostly outside the densely populated areas in fields or hilly regions where they only spend the nights. A long time ago, near Karachi University, there were their huts and dwellings on the tall hills. During the days of Eid al-Adha, I saw long, thin strips of meat drying on strings and wires tied to poles and trees. Their children and women would reach the places of sacrifice, sniffing the smell of meat, and bring back bags filled with meat. This Bagri community collects around 50 to 60 kilograms of meat during the three days of Eid al-Adha. The meat is boiled after removing the bones, salted, and then dried by hanging it on strings. The meat that remains on the bones is spread out on mats or other surfaces for further drying. This collected meat lasts for a long time.
Tabaah or Laandi
In Balochistan, where fresh meat is not available, people there can preserve meat by salting it and using it for months. In the Balochi language, it is called "Tabaah," and in Urdu, you can say "Aap Namkeen Gosht." It is also called "Laandi."
They cut the meat into large pieces, boil it, partially dry it, and mix it with salt and coarsely ground pomegranate seeds. Then, they tie it in a rope, hang a light cloth over it, and let it dry in the sun. After several days when it becomes completely dry, they store it in boxes without refrigeration in cold areas and in the refrigerator in warm areas. They cook delicious sour and salty pulao with this meat. Some people also bring "Tabaah" as a gift from the Sistan and Baluchestan provinces of Iran. It is eaten with lentils and rice, but most people enjoy "Tabaah" with lentils.
Saraiki Waseeb and Cholistan
In Cholistan, especially among the Baloch families here, meat is cooked by adding salt and turmeric and then simmering it lightly on a fire until it becomes completely dry. It is then dried by hanging it with a thread. This process is called "Sulkaana" in their language. This dried meat is cooked with dried spinach, dried radish, dried turnips, or any other dried vegetable.
Pakhtun Culture
In the Pakhtun culture, during the winter season in the areas where snowfall occurs, meat is prepared in this way. After slaughtering the sheep, the wool is removed, and the meat is left to hang. Then, it is soaked in water, cut into large pieces, tied with a rope, salted, and dried. Some people in Zhob, Balochistan, also add red chili to it.
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