Here’s a traditional Moroccan recipe for Khliâa, a preserved and spiced dried meat delicacy. It is often made with beef or lamb and is preserved in fat, making it perfect for long-term storage and a flavorful addition to various dishes.
Ingredients:
For the Meat:
- 1 kg (2.2 lbs) of beef or lamb (thinly sliced into strips)
- 3 garlic cloves, minced
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 cup white vinegar
- Juice of 1 lemon
For Preservation:
- 1 kg (2.2 lbs) animal fat (beef or lamb suet)
- 1/2 cup olive oil
Preparation:
Marinate the Meat:
- In a large bowl, combine the meat with salt, cumin, paprika, turmeric, pepper, ginger, garlic, vinegar, and lemon juice.
- Mix well to coat all the meat slices with the marinade.
- Cover and refrigerate for at least 12 hours or overnight.
Dry the Meat:
- Spread the marinated meat strips on a tray or drying rack in a single layer.
- Place them in a dry, ventilated area, preferably in the shade.
- Let them air-dry for 1 to 2 days until they lose most of their moisture but remain pliable.
Cook the Meat:
- Melt the animal fat in a large pot over low heat until it becomes clear liquid.
- Add the olive oil for extra richness.
- Place the dried meat strips in the melted fat.
- Simmer on very low heat for about 1 hour until the meat is tender and infused with flavor.
Preserve the Khliâa:
- Transfer the cooked meat to a sterilized glass jar or airtight container.
- Pour the melted fat over the meat to completely submerge it.
- Seal the jar and store it in a cool, dark place or in the refrigerator.
- Properly stored, the Khliâa can last for several months.
How to Use:
- Heat a small portion of Khliâa with some of its fat in a pan.
- Add eggs for a classic Khliâa with Eggs dish, perfect for breakfast or brunch.
- Serve with warm Moroccan bread for a delightful and authentic meal.
Enjoy the taste of Morocco! 🌍🍖
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