Moroccan Preserved Meat (Khlea)

by0| PUBLISHED Jul 13, 2007 8:00 AM
Moroccan Preserved Meat (Khlea)

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.

Yield: makes 20 Pieces


  • 1 <sup>1</sup>⁄<sub>4</sub> lb. boneless lamb or beef shoulder in one long piece, about ½" thick
  • 3 tbsp. salt
  • 1 small head of garlic, peeled and crushed
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. dried red pepper flakes
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground coriander
  • 1 tsp. ground cumin
  • <sup>1</sup>⁄<sub>2</sub> tsp. dried mint
  • 2 tbsp. extra-virgin olive oil
  • Fresh olive oil


  1. Cut the meat into 20 strips, each about 3" × 1" × ½". 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.