Recipe
Red meat cut into small pieces is left to dry in the sun. Once thoroughly dried, the meat is stored for long periods in metal containers and is locally referred to as tike. Before use, the dried meat is boiled in hot water to soften it. Finely chopped onions and tomatoes are then added to the softened meat and cooked together. The cooked mixture is transferred to a shallow pan, eggs are cracked over it, and it is placed in the oven. As it bakes and rises, the tirit becomes ready to serve.