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  • Yield : 1 kilo
  • Servings : 4
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


  • • 1 KG of free of fat bovine thigh meat.
  • • 2 spoons of salt.
  • • 3 chilis.
  • • A garlic head.
  • • A cup of helbah


Step 1

• Clean the pieces of meat with a cloth then make some cracks in the layer of it and stuff them with salt.

Step 2

• Handle it gently in a big meat leaf and compact it by mortar then leave it for 24 hours.

Step 3

• Rinse it with water and leave it pendent for another day with putting gauze on it.

Step 4

• Hammer the garlic, add 2 spoons of salt then add hammered helba and pepper and mix them with a little amount of water.

Step 5

• Cover the meat piece with the mix and make it equal, and this with wetting hands with water.

Step 6

• Leave the meat piece pendent in air until it becomes dry for approximately 3 days.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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