Khlii (Moroccan Preserved Meat)
If you were sitting in our family salon right now, I would serve you this. A traditional method of preserving meat: strips of beef are marinated, sun-dried, and then cooked and stored in animal fat. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Beef strips
- Garlic
- Coriander seeds
- Cumin
- Vinegar
- Beef suet or tallow
- Olive oil
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Marinate beef strips with heavy spices and vinegar then hang them in the sun to dry for several days (Gueddid).
Melt the suet and olive oil in a large pot.
Cook the dried meat slowly in the fat until tender.
Store the meat entirely submerged in the solidified fat.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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