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
- Dry roast the coriander and cumin seeds on medium-low heat for 2-3 minutes until you get a lovely fragrance.
- Place in a spice mill or pestle and mortar and blitz or pound to a semi coarse grind.
- Now mix all the ingredients together in a bowl, cover with cling film and place in the fridge overnight.
The Next Day
- Transfer the whole lot into a large frying pan and heat over medium flame.
- 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.
- 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