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 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 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
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.
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.
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.