Khlii aux œufs — Fez, Morocco

Khlii aux œufs — Fez, Morocco

Fez, Morocco

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Khlii is Fez's preserved meat. Strips of beef are marinated with garlic, cumin and coriander, dried in the sun for several days, then slow-cooked in a mixture of fat and oil. They keep this way for months, at room temperature, set in their own fat. The most common way to eat it is the simplest: a few pieces reheated in their fat, eggs cracked over the top, cumin. It's the breakfast of winter mornings, and a smell every Fassi recognizes.

Preparation

  1. 01

    Marinate the meat for 24 hours with the crushed garlic, coriander, cumin and salt.

  2. 02

    Hang the strips up and dry them for 3 to 5 days in a well-ventilated, sunny spot.

  3. 03

    Melt the fat with the oil and a glass of water, and slow-cook the meat in it for 1 hour 30 minutes over very low heat. Pack into a jar, cover with the fat and let it set.

  4. 04

    To serve: reheat a few pieces with a little of their fat, crack the eggs over the top and cook covered. Serve with cumin and bread.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Jean-François Gornet — CC BY-SA 2.0

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