Khlea, Moroccan preserved meat

Khlea (Khlii), Moroccan Preserved Meat

  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: Serves 6 1x


How to make khlea (khlii) at home. Khlea is a delicious Moroccan preserved meat, not unlike duck confit (confit de canard).



  • 500 g (just over 1 lb) beef or lamb, cut in small pieces
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • half tsp coarsely ground black pepper
  • half tsp chilli flakes
  • 2 tsp salt
  • 5 cloves garlic, crushed or finely chopped
  • 100 g (3.5 oz) beef suet (substitute with another half cup olive oil)
  • 125 ml (half cup) EV olive oil


  1. Dry roast the coriander and cumin seeds on medium-low heat for 2-3 minutes until you get a lovely fragrance.
  2. Place in a spice mill or pestle and mortar and blitz or pound to a semi coarse grind.
  3. Now mix all the ingredients together in a bowl, cover with cling film and place in the fridge overnight.

The Next Day

  1. Transfer the whole lot into a large frying pan and heat over medium flame.
  2. When it’s heated up and the suet is beginning to melt, lower the heat right down and cook for 2 – 2.5 hours until the meat is a very dark colour.
  3. Transfer everything into a sterilised jar and store in the fridge and use as described above. Just like any confit, it’s great to eat now but gets better as it ages.

I was told that it should be fine in the fridge for about 3 months, the longest it has lasted (before being eaten up) in my house is 2 months!

  • Category: Starter
  • Cuisine: Moroccan