Preserved Meat – “Khaliia”-

Living in a gated community in South Florida, and having a backyard completely open on the neighbors backyards, I was afraid that my neighbors be bothered by the sight or the smell of the meat hanging to dry in my backyard. Also, I was sure that hanging meat in my backyard would invite all the cats of the extended neighborhood. I had to find a way to make “Khaliia” without using sundried meat. After a few failed recipes, I was able to make “khaliia” with fresh lean meat and get the same taste as that obtained with dried meat.

Here is the modified recipe of Moroccan Preserved Meat, using a slow cooker.

Start to finish time: 4 hours 10 minutes

Cooking time: 4 hours

Ingredients:

450g Boneless beef cuts for stew

8 Garlic cloves shredded / 30g

1 Tablespoon kosher salt

½ Teaspoon black pepper powder

2 Teaspoons coriander powder

3 Teaspoons cumin powder

1 Cup water

2 Cups olive oil

Preparation:

Place the meat in the slow cooker, add all the spices and the garlic. Cover with water and olive oil, and let it cook on high heat for 4 hours, or until all the water has evaporated and only the oil is left.

Store in an airtight container, preferably a glass container previously sterilized and dried, and place it in the refrigerator until consumed.

Preserved meat tastes amazing with eggs. It’s the Moroccan version of eggs and bacon for breakfast!