Moroccan Khlii (Arabic: خليع)
Khlea (also called khlii or qadeed) is a way to preserve meat (jerky) that dates back to several centuries ago. At the time, there were no options for refrigeration, so people would prepare their meat and store it in clay pots in what was called al-Matmura [a food storage room or pantry of sorts, typically underground]. The Moroccan recipe, infused with hints of cumin, garlic, and other spices, usually incorporates beef, lamb, or camel meat. The savory meat strips are marinated, dried, then cooked in olive oil or other fats. Once cooled, it will keep for up to two years at room temperature when packed in its own fat or olive oil. This practice was very practical then, and remains a well sought after delicacy by Moroccans in their day to day life. In some families, it is a breakfast staple served alone or with eggs, as one would bacon. Families from different regions have different recipes typically passed on from one generation to the next. The flavor of Khlea is unique. Due to it's high fat content, it is often mixed with other ingredients to make a full meal. For Recipe ideas, please check out our Recipe Page.
Alternate Spellings: khlia, Khlea