Fez — Khlii is one of Morocco’s most practical staples. It starts as seasoned meat, gets dried, then is cooked slowly in fat until it becomes tender and keeps well. 

The result is a concentrated, salty, aromatic meat you can pull from a jar anytime.

Moroccans often use khlii in breakfast dishes, especially with eggs. It also adds depth to tagines and stews without needing long cooking time. 

The key is controlling moisture. Drying removes water. Cooking in fat seals the meat and protects it.

This home method keeps the spirit of traditional khlii while staying realistic for a modern kitchen.

What you need:

  • 1 kg beef or lamb (shoulder or leg), cut into long strips
  • 25–30 g salt (about 1½ tbsp, adjust to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 6–8 garlic cloves, crushed

For cooking and storing

  • 500–700 g beef fat or suet (or a mix of fat + neutral oil)
  • 150–200 ml olive oil (optional but common)
  • Sterilized glass jars

Step 1: Season the meat

Put the meat in a bowl. Add salt, spices, and crushed garlic. Rub everything in well. Cover and refrigerate overnight. This step builds the flavor.

Step 2: Dry the meat

You have two options:

  • Sun/air drying: Hang the strips in a clean, airy space for 1–2 days. Protect from dust and insects.
  • Oven drying: Lay strips on a rack. Dry at the lowest oven setting (around 70–90°C) until the surface feels dry and firm. It should not be fully hard like jerky.

Drying matters a lot. If the meat stays wet, it will not keep.

Step 3: Slow-cook in fat

Put the dried meat in a heavy pot. Add the fat (and olive oil if using). Cook on very low heat. Stir occasionally. Let it go until the meat turns deep brown and tender.

You are looking for two signs:

  • The meat is soft when pulled.
  • There is no water left. Only fat remains in the pot.

This can take 2–4 hours depending on thickness and heat.

Step 4: Jar it properly

Pack the meat into sterilized jars. Pour hot fat over it until the meat is fully covered. No pieces should stick out. Let it cool, then close tightly.

Store in a cool, dark place or in the fridge. Always use a clean spoon. If you see mold, bubbling, or smell anything off, throw it away.

How to eat it

Khlii is best when you crisp it in a pan first. Then:

  • Crack eggs on top
  • Add it to a tagine near the end
  • Fold it into msemen
  • Stir it into lentils or beans for extra flavor

Khlii takes time, but that’s the point. One batch can carry you through many meals, and it tastes like a Moroccan pantry should: rich, salty, and ready when you are.