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.
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