Preserving Meat: Khlea and the Ancient Art of Moroccan Confit

In the days before electric refrigeration, a freshly slaughtered cow or sheep presented a massive problem: how do you keep the meat from spoiling in the intense heat of the North African summer?

The answer is Khlea (or Khli), a method of preserving meat that is incredibly similar to the French Confit, but infused with a heavy, intoxicating dose of Moroccan spices. Today, even with freezers in every home, Khlea remains an expensive, highly sought-after delicacy.

The Process of Preservation

The process begins with Gueddid. Strips of beef or camel meat are heavily marinated in a pungent mixture of garlic, coriander seeds, cumin, and copious amounts of salt. The meat is then hung on clotheslines on the rooftops of the medina to dry under the fierce summer sun for several days until it becomes hard, dark, and deeply flavorful beef jerky.

To turn Gueddid into Khlea, the dried meat is chopped into small pieces and slow-boiled in a mixture of water, olive oil, and massive amounts of beef suet (rendered animal fat).

Once all the water has evaporated and the meat is tender, it is packed tightly into clay jars and completely submerged in the liquid fat. As the fat cools, it solidifies into an airtight seal, preserving the meat perfectly for years without refrigeration.

How We Eat It

You do not eat Khlea in large quantities; it is far too rich and salty. It is used as a powerful flavor enhancer. The most iconic preparation is Omelette au Khlea. A spoonful of the spiced fat and meat is melted in a hot skillet, and eggs are cracked directly into it. It is the ultimate, savory, deeply comforting Moroccan breakfast, served entirely with crusty bread.