This express method of preparing the Moroccan preserved meat known as khlii (or khlea) is said to have originated in Salé, the sister city of Rabat. While the traditional method of making khlii involves marinating strips of fresh meat, drying them in the sun, and then cooking them in fat and oil, the Mquila Rbatia version avoids the drying process. For that reason, it will not keep nearly as long as traditional khlii.

This recipe for Mquila Rbatia was shared by my friend's mother-in-law, who lives in Rabat. Don't be tempted to add water, as slow cooking over low heat avoids its necessity.

See Also

Moroccan Khlea and Eggs Recipe

Khlea and Black-Eyed Peas

Moroccan Khlea and Lentils Recipe

Ingredients

• 1 kg (2 lb. 3 oz.) lamb shoulder (or other cut of lamb or beef), cut into thin strips
• 200 g (7 oz.) lamb or beef suet (hard fat), chopped into very small pieces
• 2 tablespoons ground coriander seeds
• 1 tablespoon salt
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 4 or 5 cloves of garlic, grated or pressed
• 2/3 cup olive oil

• Prep Time: 15 minutes
• Cook Time: 180 minutes

• Total Time: 195 minutes

Preparation

Mix all ingredients together. Cover, refrigerate, and leave to marinate overnight.

The next day, transfer everything, including the oil, to a heavy-bottomed deep skillet or wide pot. Cover and cook the meat over low heat, stirring occasionally, for about 3 hours, or until the meat has darkened and dried a bit, all of the fat has completely melted, and liquid from the meat and condensation has evaporated.

(During the cooking, avoid the temptation to turn up the heat or add water.)

When the meat has cooked as described above, remove the pan from the heat and leave to cool completely. Transfer the cooled khlii and oil to a plastic or glass container, then cover and refrigerate until needed.

Properly prepared and stored in the oil and fat, the express khlii will keep up to one month in the fridge.