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Marinate the meat in a spice blend paste (bizaar) with spices, garlic, vinegar, and tamarind
Layer the meat in a sack made of date tree leaves (khassfa). seperated by banana leaves soaked in water
Take the sacks in an underground firewood oven (tanoor) and place them inside
Seal the tanoor so that no air can enter and the steam is trapped inside. Wait for at least 24 hours and no more than 48 hours
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