Dry meat (Thabahig Recipe) Eid Special

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Thabaheg Recipe🥩
This is a very historical and traditional dish made in most
parts of the Balochistan.It is especially made in winter
season. The name varies among the tribes, in Makran region it is called Tabaheg. It is made through the meat of sheep or goat. In Makran region people use the mixture of crushed Anardana (pomegranate) and salt on the meat. The dried pomegranate is backed on fire and then crushed in Harsh (Chaki) or grinder then it is mixed with the salt. They peal the meat of the bones and cut itinto flat thin pieces then the mixture of salt and pomegranate is sprinkled over the meat and kept for while so that the water of the meat comes out. After that each piece of the meat is pierced from both edges with the help of a knife and then it is tied and hanged on a rope out in dry weather . It approximately becomes dry after one month but people usually let it hanged and dried for a longer period so that it becomes tenderer and aged to the perfection...
The interesting thing about dry meat is that you can eat even after a year. It represents the Baloch nomadic culture; with a proper process one can use the dried meat for a longer period of time. It is very delicious and very easy for the cooking.
This dish is a special one to offer to the guests and can also be gifted to the relativeswho live within or outside Balochistan.
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