Khlii (Preserved Dried Meat)

About This Dish

Morocco's ancient preserved meat — beef is dried, spiced, then preserved in rendered fat and olive oil. Khlii is the Moroccan equivalent of confit and was historically the primary means of preserving meat through the hot summer months before refrigeration. The meat is cooked until tender, then shredded and packed in jars of fat, where it keeps for months. Khlii is used as a flavoring agent in eggs (khlii with eggs is a beloved breakfast), added to hssoua barley soup, or eaten on bread as a rich, savory snack. It remains a specialty of Fes and Meknes.

Ingredients

• 1 kg Beef (flank or brisket)
• 500 g Beef fat, rendered
• 250 ml Olive oil
• 6 cloves Garlic, minced
• 2 tbsp Ground cumin
• 1 tbsp Ground coriander
• 3 tbsp Salt
• 2 tbsp Vinegar

Instructions

1. 1

   Cut beef into thin strips. Rub with salt, cumin, coriander, garlic, and vinegar.

2. 2

   Hang strips to dry in a well-ventilated area for 2-3 days (or use a dehydrator).

3. 3

   Once dry, cut into small pieces.

4. 4

   Melt beef fat with olive oil. Add dried meat. Cook on low for 2-3 hours until tender.

5. 5

   Pack meat and fat into sterilized jars. The meat must be completely submerged in fat.

6. 6

   Seal and store in a cool place for months.

Tips & Tricks

• The drying step is essential — meat must be thoroughly dry before preserving.
• The fat must completely cover the meat for proper preservation.
• Use the flavored fat for cooking eggs — it adds incredible depth.