Khlea
![](http://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Moroccan_preserved_dried_meat-Khli-01.jpg/220px-Moroccan_preserved_dried_meat-Khli-01.jpg)
Khlea
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/%D8%A8%D9%8A%D8%B6_%D8%A8%D8%A7%D9%84%D8%AE%D9%84%D9%8A%D8%B9.jpg/220px-%D8%A8%D9%8A%D8%B6_%D8%A8%D8%A7%D9%84%D8%AE%D9%84%D9%8A%D8%B9.jpg)
Eggs with khlīʿ and cumin.
Khlea or khlii (Arabic: الخليع) is a preserved meat, usually made with beef or lamb, originating from Morocco.[1] Khlea is made by cutting meat into strips and letting it dry in the sun after marinating it in garlic, coriander and cumin.[2] The meat is cooked in a mixture of water, oil and animal fat.[3] Upon cooling, the meat is submerged in more animal fat and left to dry. Khlea can be preserved for up to two years at room temperature.[4]
References[]
- ^ "All About Khlea: Morocco's Preserved Meat". Pint Size Gourmets. 2016-06-17. Retrieved 2018-03-31.
- ^ "Dried meat : Khlii". dafina.net. Retrieved 2018-03-31.
- ^ "How Preserved Meat Is Used on Moroccan Food". The Spruce. Retrieved 2018-03-31.
- ^ "Moroccan Preserved Meat - Khlii or Khlea". Taste of Maroc. 2017-09-08. Retrieved 2018-03-31.
Categories:
- Meat
- Arab cuisine
- Moroccan cuisine
- African cuisine