Moroccan Preserved Meat - Khlii or Khlea

Name: How to Make Moroccan Khlii (Khlea) - Recipe and Tutorial
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 6 lbs gueddid; 18 oz beef suet (kidney fat), (ground or chopped finely); 2.2 to 3.3 quarts water, for cooking; 4.5 cups extra virgin olive oil, (or a mix of olive and vegetable oil); 2 tbsp salt; 1 1/2 tbsp cumin seeds, freshly ground; 2 oz crushed garlic, unpeeled; 2 oz coriander seeds, freshly ground

ByNada Kiffa September 8, 2017September 13, 2020 September 13, 2020

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Khlii is a confit of dried Moroccan meat that's stored in its cooking fats. Once an important way to preserve meat in the days before refrigeration, khlii is now enjoyed as a delicacy.

Photo of Moroccan confit of preserved meat. Strips of dried meat are covered with the grainy solidified fat in which they were packed.

Khlii is a type of Moroccan preserved meat which is cooked confit-style. Photo: picturepartners | Bigstockphoto.com