Khlii (Moroccan Beef Jerky) – A Traditional Sun-Dried, Spiced Beef Delight

Khlii is a traditional Moroccan preserved food made from beef (or sometimes lamb) that is marinated with spices, then sun-dried and stored in fat for long-term preservation. It is a deeply flavorful, savory, and slightly spicy dish that has been a part of Moroccan cuisine for centuries. The preparation of Khlii involves a careful blend of spices, which gives the dried beef its distinctive taste. It is typically used in various Moroccan dishes, from stews to tagines, or enjoyed on its own as a snack.

Khlii is a perfect example of Moroccan ingenuity in preserving food before refrigeration became widespread. The method of drying the beef and preserving it in fat helps keep the meat flavorful and usable for months. Khlii can be eaten as a snack, added to dishes like tagines or couscous, or sautéed with onions and eggs for a hearty meal.

Ingredients

• 2 lbs (900g) beef (usually lean cuts like flank, round, or brisket), thinly sliced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika (optional, for color)
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 6-8 cloves garlic, minced
• 1 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1/2 cup white vinegar or lemon juice
• 1 cup rendered beef fat or vegetable oil (for preservation)

Instructions

1. Prepare the Meat:

1. Begin by slicing the beef into thin strips, about 1/4 inch thick. If the meat is too thick, it will take longer to dry, so make sure the slices are uniform for even drying.
2. Trim off any excess fat from the beef slices, but leave enough to ensure the meat stays tender and flavorful.

2. Marinate the Beef:

1. In a large mixing bowl, combine the ground cumin, coriander, cinnamon, ginger, paprika, black pepper, turmeric, and salt.
2. Add the minced garlic, olive oil, and vinegar (or lemon juice) to the spice mixture. Stir well to combine into a thick marinade.
3. Coat the beef slices evenly with the marinade and let it sit for at least 4 hours, or preferably overnight in the refrigerator, to allow the flavors to absorb into the meat.

3. Dry the Beef:

1. Lay the marinated beef slices out in a single layer on a clean, flat surface (such as a baking sheet, drying rack, or clothesline).
2. Place the beef in a sunny, dry spot where it can receive good airflow. Make sure the meat is well spaced out to allow for proper drying. This may take 2 to 4 days depending on the heat and humidity levels.
3. The beef should be firm to the touch, with no moisture left. It is important that it dries thoroughly to prevent spoilage.

4. Store the Khlii:

1. Once the beef has dried completely, it is ready to be preserved in fat. In a saucepan, melt the beef fat (or vegetable oil) over low heat.
2. Place the dried beef into a large jar or container. Pour the melted fat over the beef slices until they are fully submerged. The fat will help preserve the Khlii for a long period, keeping it moist and flavorful.
3. Seal the container and store the Khlii in a cool, dry place. It can last for months when properly stored. For added flavor, you can also add a few cloves of garlic or additional spices to the fat.

How to Use Khlii:

1. Sauté with Onions and Eggs: One of the most common ways to enjoy Khlii is to sauté it with onions and garlic until crispy, then scramble in a few eggs. The result is a delicious, savory Moroccan breakfast or snack.
2. In Stews and Tagines: Khlii can also be added to tagines or stews, giving the dish a rich, meaty flavor. It works particularly well in tomato-based dishes or with legumes like lentils or chickpeas.
3. As a Snack: Slice the preserved Khlii into thin strips and enjoy it as a protein-packed snack. It’s a perfect accompaniment to bread or served alongside olives.
4. With Couscous or Rice: Chop or shred the Khlii and mix it with couscous or rice. The preserved meat adds a deep, savory note that elevates the dish.

Tips and Variations:

• Fat Preservation: Traditional Khlii is preserved in rendered beef fat, but you can also use vegetable oil or olive oil as an alternative for a different flavor. Beef fat gives the dish a richer, more traditional taste.
• Drying Process: If you live in a humid area, you can speed up the drying process by using a dehydrator or an oven set to a low temperature (around 130°F or 55°C) to dry the beef.
• Spices: You can adjust the spices based on your preferences. Some people like to add saffron for color and depth or cayenne pepper for extra heat.
• Storage: Ensure that the beef is completely dry before storing it in fat. Any remaining moisture could lead to spoilage. If you have leftover fat, it can be reused for future batches.