Khlea
Credit: Christopher Hirsheimer
(Moroccan Preserved Meat)
MAKES 20 PIECES
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit. It should be made at least 2 days ahead and will keep 1 week if completely submerged in oil and refrigerated.
1 1⁄4 lbs. of boneless lamb or beef shoulder in one long
piece, about 1⁄2" thick
3 tbsp. salt
1 small head of garlic, peeled and crushed
1 1⁄2 tsp. dried red pepper flakes
1 1⁄2 tsp. ground coriander
1 tsp. ground cumin
1⁄2 tsp. dried mint
2 tbsp. extra-virgin olive oil
Fresh olive oil
1. Cut the meat into 20 strips, each about 3" × 1" × 1⁄2". Combine salt with garlic in a medium bowl. Rub garlic mixture into meat in the same bowl. Wrap and refrigerate overnight.
2. Preheat oven to 175°. Remove meat from refrigerator and blot off oil with a paper towel. Combine pepper flakes, coriander, cumin, and mint in a small bowl and rub into meat. Place meat on a sheet pan and bake for 5–6 hours, until dry but still supple.
3. Heat oil in a medium skillet, over high heat. When hot, add meat and fry until crisp on both sides, about 2 minutes. Remove meat from skillet and cool to room temperature. Place in a medium jar, cover with fresh olive oil, seal, and store in the refrigerator.
You first heat the meat with some olive oil and crush eggs on it and let the eggs get fried without scrambling. Then dip your bread to the semi-cooked yolk and enjoy the delight!
You first heat the meat with some olive oil and crush eggs on it and let the eggs get fried without scrambling. Then dip your bread to the semi-cooked yolk and enjoy the delight! Rating: 5