Stories – Moroccan Khlii

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Le «khlii» dans les rayons américains

Le «khlii» dans les rayons américains Par Sabrina BELHOUARI l'économiste | Edition N°:4845 Le 29/08/2016  La fameuse viande halal produite sur place par un MRE.  Le procédé de fabrication «réaménagé» pour répondre aux normes sanitaires Un produit marocain ancestral peut se targuer de se frayer un chemin dans les rayons alimentaires des supermarchés californiens. Le khlii, un mets fort apprécié des Marocains, dispose aujourd’hui d’une plateforme e-commerce et se vend très bien sur le très difficile marché américain. Derrière ce succès, Hicham Tadlaoui, un webmaster marocain établi aux Etats-Unis depuis 1998 à l’âge de 18 ans. Avec une moyenne de 25 kg produits par semaine, il est aujourd’hui un fournisseur confirmé de khlii. L’entreprise Moroccan Khlii Inc arrive à atteindre...

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Moroccan Mint Tea

Tea is a plant that was first discovered in Southeast Asia. The tea brewed from the dried leaves of this plant has been consumed in china since perhaps 2738 B.C, when it was discovered by the Chinese Emperor, Shen Nung, while visiting a distant region of his empire. It was brought to Europe by the Dutch in 1657 and to America by the Spanish and the Portuguese in the 18th century. However, in Morocco the history of tea, or ( Athay) as the Moroccan call it, is still debated according to historians. In this paper, I will tackle this problematic, dealing at the same time with its importance within Moroccan society. The history of Moroccan tea is attributed to several...

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Jerky Boy

Authentic Moroccan khlii--in the USA Tampa, Florida, might not be the first place you'd look to find khlii, Moroccan-style air-dried beef and lamb. But Casablanca-born Hicham Tadlaoui, who works as webmaster for a car dealership, has been making and selling batches of the jerky-like meat for the past year. After marinating beef top round and lamb leg for 24 to 36 hours in a mixture of cumin, garlic, coriander, salt and white vinegar, Tadlaoui departs from tradition by drying the meat in a dehydrator rather than in the open air and sun, as is the custom in North Africa. Seventy-two hours later, the air-dried meat emerges from the dehydrator and is then cooked until supple in a mixture of tallow, olive oil and...

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