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
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
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!