Khliaa, a Moroccan Specialty
Made from camel meat, khliaa is among Morocco's traditional recipes, allowing the population to have meat available year-round for any type of preparation.
Made from camel meat, khliaa is part of Morocco's traditional recipes, and allows the population to have meat available year-round for any type of preparation.
THE CAMEL, A MOROCCAN ANIMAL.
Khlii, of which khliaa is simply a variation, is a traditional Moroccan recipe, consisting of drying, marinating and cooking beef (for KHLIAA, camel meat is used). You'll be surprised by the large quantities prepared, as the recipe is so characteristic of the country. Khliaa has therefore chosen camel meat, so characteristic of the region.
Certainly, the camel (or dromedary) may appear more appealing to you for long discovery rides through this country, but camel has always been traditionally consumed, and the development of herding has further increased the taste for this meat, of which khliaa is a form of consumption.
During your visit to the country, you may have tasted couscous with camel meat, but khliaa also translates (and especially) the foresight of Moroccans. Indeed, this dried meat preparation allows families to preserve the marinated meat for 2, even 3 years. Thus, you will no longer be surprised to see Moroccan families preparing over 100 kilos of meat, as this is how they meet their needs for the coming months ahead.
A MARINADE
To make your own khliaa or khlii, you'll need to prepare your marinade. For 20 kilos of meat, you will use:
. 1,150 kilos of salt
. 150 grams of ground cumin
. Approximately 800 grams of coriander
. 300 grams of crushed garlic
. 10 cl of vinegar . 20 cl of olive oil
Place the meat, cut into strips, in this marinade, and leave it for at least 24 hours, turning the strips from time to time while also stirring the marinade. The meat is then removed and left to dry for 6 to 7 days.
Then, in a large pot, cook 8 liters of water with 4 kilos of camel fat (for khliaa) or beef fat (for khlii). As soon as it simmers, add 7 liters of oil and 1 liter of olive oil, bring to a boil before adding the meat, which you'll cook for 1 to 1.5 hours.
The meat is then placed in jars, and the still-liquid fat is poured over the meat, then left to cool for a few hours before sealing the jar hermetically.
Your khliaa is ready, and you have 3 years to enjoy it.
Frequently asked questions
Khlii is the traditional version prepared with beef, while khliaa uses camel meat. Both share the same marinating, drying and fat preservation technique, but the taste and texture differ slightly depending on the meat used.
Thanks to its fat preservation technique in hermetically sealed jars, khliaa can be kept for 2 to 3 years. This is why Moroccan families often prepare large quantities, sometimes over 100 kilos, to meet their needs over several months.
Yes, the traditional recipe is given for 20 kilos of meat, but the proportions are easily adaptable. Simply divide the quantities of ingredients (salt, cumin, coriander, garlic, vinegar, olive oil) accordingly to make a smaller domestic version.
Khliaa fits into many Moroccan dishes: it can be added to couscous, used in a tagine, or simply enjoyed with scrambled eggs in the traditional dish 'beïda bil khlii'. Its highly flavored meat easily enhances preparations.
Khliaa is easily found in the souks of major Moroccan medinas, particularly in Marrakech, Fès or Rabat. It's also available from traditional butchers and in some specialty delicatessens specializing in Moroccan local products.
