Carne-de-sol
Carne-de-sol, or jabá is a dish from Northeastern Brazil of Sephardic Jewish origin. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
Carne-de-sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as paçoca.
Its origin is attributed to the sertanejos, who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region, and in restaurants all across the country.
