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Beef jerky.jpg
Place of origin
Cookbook:Sukuti  Sukuti

Sukuti (Nepali: सुकुटी) is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.

Sukuti is a Nepali dish. Not actually a dish; it is a type of meat which is served along with some other dishes. Sukuti is prepared by drying meat for a long time. The lump of meats are kept hanging above fire where actually the meat gets dry with the smoke and (or) the vapour.

Seasoning Paste[edit]

3 teaspoon onion paste
1 tablespoon garlic of garlic paste
1/2 tablespoon ginger paste
1/2-1 tablespoon chili powder (adjust)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon black pepper powder


Sukuti with papaya salad

1 Combine all the ingredients to form seasoning paste.
2 Coat meat slices with paste and allow to marinate for at least 6–8 hours, overnight preferred.
3 Set oven to ~ 175 degrees Fahrenheit .Lay seasoned meat with some space between the slices on a baking sheet.
4 Allow drying for about 4–6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
5 Serve as an appetizer with dip, or stir-fried with vegetables or sauce,

See also[edit]