Moroccan · Preserve

Khlii (Moroccan Preserved Confit Beef)

Khlii (also khlea) is Morocco's ancient answer to preserving meat without a fridge — strips of beef marinated in garlic, cumin and coriander, air-dried in the sun, then slowly confit in a mix of fat, oil and their own juices. The result is intensely savoury, jerky-meets-confit meat that keeps for months in its dhen (fat), ready to enrich eggs, loubia, msemen and lentils.

Prep: 60 min
Cook: 120 min
Total: 180 min
Serves: 12
Level: Advanced

Ingredients

1.5 kg beef (lean cuts like topside), cut into long thin strips
1 whole head of garlic, crushed
3 tbsp ground coriander seed
2 tbsp ground cumin
2 tbsp salt
2 tbsp olive oil and a splash of vinegar (for the marinade)
For the confit: 500 g beef suet or fat, 250 ml olive oil, 250 ml water

Method

1

Marinate the strips

Toss the beef strips with the crushed garlic, ground coriander, cumin, salt, olive oil and vinegar until well coated. Cover and refrigerate overnight so the cure penetrates.
2

Dry the meat

Traditionally the strips are hung in the hot, dry sun (or a warm, airy place) for one to three days until leathery and darkened. In a low oven or dehydrator at around 60–70°C, dry them until firm and much reduced.
3

Render the fat

Melt the beef fat gently until liquid, then add the olive oil and water. This mixture, the dhen, is what will cook and then preserve the meat.
4

Confit slowly

Add the dried strips to the warm fat and simmer very gently 1.5–2 hours until the water has cooked off, the fat runs clear and the meat is fully cooked and tender-chewy. It should sizzle softly, never fry hard.
5

Store in its fat

Pack the khlii into sterilised jars and pour the strained fat over to cover completely. Sealed under its fat in a cool place, it keeps for months.

Chef's tips

Cut the strips evenly so they dry and confit at the same rate.
The meat must be fully submerged in fat for storage — any exposed piece will spoil, so top up with fat if needed.
A little khlii goes a long way: chop a few pieces into scrambled eggs, loubia or lentils for a huge savoury boost.

Frequently asked questions

How long does khlii keep?

Properly dried, confit and stored fully submerged in its fat in a cool place, khlii traditionally keeps for many months — it was invented as a way to preserve meat through seasons without refrigeration.

How do you eat khlii?

Rarely on its own — it is a flavour base. The classic is khlii with eggs (khlii wa baid), and it also enriches loubia, lentils, tagines and stuffed msemen, adding deep, cured, savoury depth.