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Dried meat"Khlii"

Here is a recipe that, eventhough delicious, has almost completely disappeared amongst jewish families.It requires a lenghty preparation and modern life conditions are not keen on drying meat on our balconies. The health department would surely be alerted by your neighbors. And on at dietary level,this recipe wouuldn't be ideal since it is cooked in animal fat. But it is a recipe that should be preserved. It used to be the base for numerous moroccan dishes and was especially handy for traveling. It is a meat that is prepared when the UV index is pretty high,ideal conditions for drying meat.


Recipe for 10 kg of meat

Version 1

To marinate:

Enough oil to cover up the meat


Version 2

Add the following to marinate:

350g of dried coriander

75 gr of cumin

125 gr of piled garlic

2 table spoons of vinegar

For the cooking:

3 liters of water

4 liters of oil

2 kg of meat fat

2 peeled garlic heads for version 1 and 2 laurel leaves


Mix all the s ingredients and marinate the meat.
The meat should be cut into strips 4cm wide.

Marinate for 24 hr.

Stir and let it rest for 12 hr.

Hang on to laundry wires
(or in a place with maximum sun exposure)
and let it dry for 4 days.

Cut the fat into little pieces.

Boil up the cooking water and add 4 liters of oil,the meat fat,
the pepper and if you have followed version 1, add the garlic.

Let it cook for around two hours, or until all the water has evaporated. The meat must then be dipping into its oil.

To preserve, put the meat into bocals and cover it with all its fat. It will preserve for months.







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Traditional meal of Shabbat, this delicacy made of wheat, dried peas and meat was slowly cooked overnight in a low-temp oven.
The word comes from arabic "dafina or adafina" meaning "covered, smothered".




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