Authentic Moroccan Khlii (Air-Dried Meat) Recipe

Ingredients

  • 1.5 kg of beef (silverside or topside cuts)
  • 250 grams of beef suet
  • 4 tablespoons of coarse salt
  • 2 tablespoons of coriander seeds
  • 1 tablespoon of cumin seeds
  • 8 cloves of garlic, peeled
  • 4 long hot red peppers
  • 1 tablespoon of olive oil

Steps and instructions

  1. Cut the beef into strips of about 5 cm wide and 15 cm long. Make sure all the parts are of similar size for even drying.
  2. Grind the cumin and coriander seeds in a mortar and pestle or spice grinder until roughly ground.
  3. In a large bowl, mix the beef strips with the ground coriander and cumin, coarse salt, and peeled garlic cloves. Make sure each strip is well coated with the spice mixture.
  4. Place the spiced meat in a non-reactive container, cover it, and let it marinate in the refrigerator for at least 2 days.
  5. After 2 days, remove the beef from the fridge. Rinse off the excess salt and spices under running cold water. Pat the strips dry with a clean kitchen towel.
  6. Place the rinsed and dried beef strips on a clean, dry cloth in a well-ventilated, dry place away from direct sunlight. Let them dry for about 10 days.
  7. While the beef is drying, prepare the fat. Cut the beef suet into small pieces and place them in a pot. Add the hot red peppers and cook over low heat until all the fat has rendered.
  8. Once the beef strips have dried, heat the rendered suet in a large pot over medium heat. Add the dried beef strips, making sure they are fully submerged in the fat. Cook slowly for about 3 hours.
  9. When the beef is cooked, remove it from the fat and let it cool. Store it in a jar, covered with the cooking fat.
  10. Khlii can be used immediately, but it tastes better after a few days. To serve, remove a piece from the jar, wipe off excess fat, and grill or fry it. Serve it with bread or as part of a meal.

Tools for making

  • Cutting board - A sturdy surface for cutting the beef into strips.
  • Knife - A sharp knife for cutting the beef into strips.
  • Mortar and pestle or spice grinder - To grind the cumin and coriander seeds.
  • Large bowl - To mix the beef strips with the spices during marination.
  • Non-reactive container - To marinate the beef strips in the refrigerator.
  • Clean kitchen towel - To pat the beef strips dry after rinsing.
  • Cloth - A clean, dry cloth for drying the beef strips.
  • Pot - For rendering the beef suet and cooking the beef strips in fat.
  • Jar - To store the cooked beef strips in fat.

Recipe variations

  • Use lamb or camel meat instead of beef for a different flavor.
  • Experiment with different spice blends such as paprika, turmeric, or cinnamon.
  • Add dried herbs like thyme, oregano, or rosemary to the marinade for extra aroma.
  • Try using different types of peppers for a spicier or milder taste.
  • For a smoky flavor, add smoked paprika or liquid smoke to the marinade.
  • Replace the beef suet with olive oil or another type of fat for a vegetarian or vegan version.
  • Add dried fruits like dates, apricots, or raisins to the marinade for a touch of sweetness.
  • Experiment with different drying methods such as using a food dehydrator or smoking the meat.
  • Instead of grilling or frying, try braising the khlii in a flavorful sauce or broth.
  • Serve the khlii with traditional Moroccan bread, couscous, or as a topping for salads or soups.

Recipe overview

Khlii, also known as Moroccan beef jerky, is a traditional preserved meat delicacy hailing from Morocco. This recipe takes a bit of time and patience, but your efforts will be rewarded with a unique and flavorful meat that can be enjoyed in many ways. Expect the process to involve marinating beef in a mixture of spices, drying the meat for about ten days, and finally, cooking it slow and low in rendered fat. The result is a melt-in-your-mouth, spicy and savory preserved meat that can be used immediately or stored for future use. Whether you decide to serve it with bread, in a sandwich, or as part of a meal, Khlii offers a delightful gourmet experience that's both versatile and delicious.

Common questions

  1. How long does it take to marinate the beef? - The beef should marinate in the refrigerator for at least 2 days.
  2. How long does it take for the beef to dry? - The beef strips should be left to dry for about 10 days in a well-ventilated, dry place away from direct sunlight.
  3. How long should I cook the beef in the fat? - The beef should be cooked slowly in the rendered suet for about 3 hours.
  4. Can I use a different cut of beef? - It is recommended to use silverside or topside cuts of beef for this recipe as they are lean and suitable for drying.
  5. Can I adjust the amount of spices? - Yes, you can adjust the amount of spices according to your taste preferences.
  6. How should I store the khlii? - Store the khlii in a jar, covered with the cooking fat, in a cool and dark place.
  7. How long does the khlii last? - Properly stored khlii can last for several months.
  8. How should I serve the khlii? - To serve, remove a piece from the jar, wipe off excess fat, and grill or fry it. Serve it with bread or as part of a meal.

Serving dishes and utensils

  • Grill or Frying Pan - Used to cook the Khlii strips after they have been removed from the jar.
  • Bread - Often served with Khlii as a traditional accompaniment.
  • Jar - Used to store the Khlii strips, covered with the cooking fat.
  • Clean Kitchen Towel - Used to pat dry the beef strips after rinsing off the excess salt and spices.
  • Non-Reactive Container - Used for marinating the beef strips.
  • Mortar and Pestle or Spice Grinder - Used to grind the coriander and cumin seeds.
  • Large Bowl - Used for mixing the beef strips with the spices.
  • Cloth - Used to place the beef strips on for drying.
  • Pot - Used for rendering the beef suet and cooking the dried beef strips.

Origin stories

Steeped in the culinary tradition of Morocco, Khlii, often spelled "khlea," is a method of preserving meat that has been passed down through generations. This unique delicacy, often referred to as Moroccan beef jerky, rose to prominence in a time before refrigeration, when preserving meat for the harsh, arid summers was a necessity. Crafted using an intricate process of salting, drying, and preserving in rendered fat, Khlii became a staple of the Moroccan diet, providing a vital source of protein throughout the year. The rhythmic dance of creation, from slicing the beef, to the patient waiting as it dries, then finally simmering it in aromatic spices, tells a story of resilience and adaptation. A story flavored with the taste of tradition, the warmth of family, and the sizzle of a Moroccan summer.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.