Khlea (Moroccan Preserved Meat)
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
Store in a sealed jar in the refrigerator, ensuring the meat is always covered by the solidified fat.
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.
More recipes
All recipesappetizer
Lebanese Sfiha
These authentic Lebanese meat pies feature a tender, yeasted dough topped with a savory mixture of seasoned ground beef, tomatoes, and onions. Baked until golden brown, they make a perfect appetizer or light meal. The distinct flavor comes from a unique blend of spices and a hint of pomegranate molasses.
1 hr 50 min 464 kcaldinner
Tofu Stir Fry
This quick and flavorful vegan tofu stir fry is packed with vegetables and a savory sauce, perfect for a healthy weeknight dinner. Crispy pan-fried tofu adds a satisfying texture to every bite. Serve hot over rice or noodles.
35 min 277 kcalmain course
Gluten-Free Thai Basil Chicken (Pad Krapow Gai)
This quick and flavorful Thai Basil Chicken is a staple in Thai cuisine, featuring ground chicken stir-fried with aromatic Thai basil and a savory, slightly spicy sauce. This version is adapted to be gluten-free, perfect for a fast weeknight meal.
30 min 704 kcalsnack
Senegalese Fattayah (Meat Pies)
These savory Senegalese meat pies, known as Fattayah, feature a flavorful ground beef filling encased in a soft, fried dough. They make a perfect snack or light meal, offering a delightful blend of spices and textures.
1 hr 35 min 703 kcalsnack
Acarajé
Acarajé is a popular Brazilian street food from Bahia, made from peeled black-eyed peas that are ground into a paste, seasoned, and deep-fried. These savory fritters are traditionally split open and filled with vatapá, caruru, and a spicy vinaigrette.
3 hr 30 minmain course
Älplermagronen
This hearty Swiss Alpine macaroni dish combines pasta, potatoes, cheese, and cream into a comforting meal. Traditionally topped with crispy fried onions and served with applesauce, it's a perfect vegetarian main course.
45 min 686 kcaldessert
Pioneer Cookies
A hearty, old-fashioned cookie packed with a variety of textures from oats, cornflakes, coconut, and nuts. These cookies are satisfyingly chewy and crisp with a rich, buttery flavor. They are perfect for packing in lunches or as a comforting homemade treat.
1 hr 712 kcal