How to make Moroccan dry meat or khlii (الخليع) at home

How to make Moroccan dry meat or khlii (الخليع) at home:

 Ingredients:

2 kilos of meat (beef, goat, sheep and camel), free of fat and bone,

 and cut into the shape Slices

 A kilogram of total fat

250 grams of salt

120 g crushed coriander

180 grams of ground cumin

1 tbsp garlic powder and dried

200 grams of crushed garlic

Two tablespoons of vinegar

250 ml of olive oil 500 ml of oil

500 ml. of water

Preparation:

Mix all the spices well and with two tablespoons of vinegar, then season the meat slices with this mixture well.

Leave for 24 hours until the meat and spices are properly absorbed

turning it from time to time (drain the water disgorged by the meat).

Then we put those slices in the sun to dry completely

Dry the meat strips in the sun for 2 to 3 days, putting them away at the end of the day so that they do not soak up moisture.

Dried meat can be stored in a canvas bag, protected from light and moisture.

To prepare the "Khliï" confit meat:

Wash the fat with water, then cut it into small cubes then blend it.

We take a  heavy-bottomed pot and put the steaks in it and add fat, 

add to it again the same spices, 1 tbsp. of ground cumin,1 tbsp.of ground

 coriander 1 tbsp of dry garlic and half a liter of water.

Cook the meat over very low heat, stirring occasionally until the water

 has completely evaporated.

Now We add half a liter of cooking oil and 250 ml. of olive oil and leave to

 cook more. and leave it on medium or low heat.

It is better for it and with stirring it every time so that the meat does not burn

Now khlii is ready cooked well, golden.

At the end of cooking, immerse a cotton wick in the bottom of the pot, light it, 

it must not spark: a sign that the meat no longer contains water or humidity.

Turn flame off and leave to be cold

Place the meat in jars and cover it completely with cooking fat. Store away

from light and moisture.

Prepare your steamer by bringing the water to a boil.

Place a piece of dry meat in the steamer and place the steamer in the pot 

over the boiling water, making sure no water is coming up through the holes

in the steamer. Cover and cook for the amount of 1 hour

 When meat is cooked Turn the flame off and leave it to be cold

Place the meat in jars and cover it completely with olive oil. Store away

 from light and moisture.

 

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