BreakfastMain Course

Khlea (Moroccan Preserved Meat)

Name: Khlea (Moroccan Preserved Meat)
Prep time: 30 min
Cook time: 4 h
Total time: 3 d 4 h 30 min
Yield: 10 servings
Cuisine: moroccan, north_african
Ingredients: 1.5 kg beef chuck cut into 2-3 cm thick strips; 4 tbsp coarse sea salt; 8 clove garlic minced; 2 tbsp ground cumin; 2 tbsp ground coriander; 1 tbsp sweet paprika; 1 tsp ground turmeric; 500 g beef suet finely chopped; 500 ml water; 120 ml olive oil; 2 tbsp white vinegar

Khlea is a traditional Moroccan specialty of beef cured with spices and slowly cooked until tender. The meat is then preserved in a mixture of its own rendered fat and olive oil, creating a deeply savory and long-lasting condiment often served with eggs for breakfast.

An original recipe by Forkin

Total time: 3 days 4 hr
Serves: 10
Difficulty: Hard

Gluten-free

Mise en place

Ingredients

1.5 kgbeef chuck, cut into 2-3 cm thick strips
4 tbspcoarse sea salt
8 clovegarlic, minced
2 tbspground cumin
2 tbspground coriander
1 tbspsweet paprika
1 tspground turmeric
500 gbeef suet, finely chopped
500 mlwater
120 mlolive oil
2 tbspwhite vinegar

Equipment

sterilized_jar · large_pot · slotted_spoon · large_bowl · cutting_board · knife

The method

Step by step

1
In a large bowl, combine the coarse sea salt, minced garlic, ground cumin, ground coriander, sweet paprika, and ground turmeric.
About 5 min
2
Add the beef strips to the bowl and use your hands to thoroughly rub the spice mixture into the meat, ensuring all surfaces are coated.
About 5 min
Cook’s note: Wearing gloves can prevent your hands from getting stained by the turmeric.
3
Arrange the seasoned beef in a single layer in a large, non-reactive dish. Cover and refrigerate for 3 days to cure.
About 5 min
Cook’s note: Flip the strips once a day to ensure they cure evenly.
4
After curing, briefly rinse the beef strips under cold running water to remove excess salt, then pat them completely dry with paper towels.
About 5 min
Cook’s note: The meat must be very dry before cooking to ensure proper preservation and prevent splattering.
5
In a large, heavy-bottomed pot or Dutch oven over low heat, cook the chopped beef suet until it melts and renders into a clear liquid fat.
About 20 min
6
Use a slotted spoon to remove and discard any solid bits (cracklings) from the rendered fat.
About 2 min
7
Add the dried beef strips, water, olive oil, and white vinegar to the pot of hot fat. Be careful as it may sputter.
About 3 min
8
Bring the mixture to a low simmer, then reduce the heat to the lowest possible setting. Cook slowly, uncovered, for 3 to 4 hours.
About 3 hr 30 min
Cook’s note: Stir occasionally to prevent the meat from sticking to the bottom of the pot.
9
Continue cooking until all the water has evaporated and the meat is fork-tender, cooking only in the bubbling fat.
Cook’s note: The final mixture should be just meat and clear fat, with no watery liquid remaining.
10
Remove the pot from the heat and let it cool for about 20 minutes.
About 20 min
11
Carefully transfer the meat and all of the fat into a large, sterilized glass jar. Press the meat down to ensure it is completely submerged in the fat.
About 5 min
12
Let the jar cool completely to room temperature, allowing the fat to solidify into a protective seal. Once cool, cover with a lid and store in the refrigerator.
Cook’s note: The flavor will deepen and improve after a week of aging in the fridge.

Keep it good

Storage

Store in a sealed jar in the refrigerator, ensuring the meat is always covered by the solidified fat.

Reheating

Scoop out the desired amount of meat and fat and heat gently in a pan until the fat melts and the meat is warmed through.