Khlea

What we know so far

Khlea (khlii) is Morocco's meat confit: strips of gueddid, beef or lamb already salted, spiced and sun-dried, simmered for hours in water, rendered kidney fat and olive oil with cumin, coriander and garlic until every drop of water has cooked away, then packed into jars under the cooled fat. Made before refrigeration to keep meat through the year, it lives on because people love the taste: a spoonful of khlea with its fat fried with eggs (bid bel khlii) is the Fès breakfast, and it goes into rfissa, msemen and lentil dishes. Fès calls itself the capital of khlii.

The draft was written from 2 published sources and holds 8 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting