How to make Moroccan Khlii (or Khlea), a family recipe



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Khlii' sold in R'cif, old Medina in Fes. Left: traditional khlii with animal fat,
Right, lighter version preserved in olive oil

13 comments :

  1. Thank you for the recipe. We needed a refresher course since we last made a batch of khlii two years ago and just ran out. we only have a few spoons of agriche left!

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    1. I can't live without agriche..It's my favourite condiment! Good luck in making Khlii..It's worth the effort.

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  2. Hi! I have a question about sprinkling the water on after the khlii is cooked. Do you pull the meat out of the fat and then sprinkle water on the fat before using it to cover the meat in the jars? And how much water should be sprinkled on? Ho long should the fat be cooked with the sprinkled water before it is used to cover the meat in the jars? That step is a little confusing for me, although everything else is very clear. Thank you!

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    1. you could sprinkle about 2 handfuls of water for this quantity mentioned in the recipe, about 5 minutes before knocking off the heat.The water is not meant to evaporate so no proper cooking should follow..

      I hope I answered to your question. Happy cooking!

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    2. Hi, thank you so much for this recipe. I have 2 questions i hope you can answer them. Do i remove the meat before sprinkling the water, or should i just sprinkle it on the fat while the meat is still in the pan? And my second question is what kind of suet do you use, do you use lamb suet or beef suet? Im gonna use lamb meat to make this so should i use lamb suet aswell or is beef suet better. Thank you so much

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  3. I usually order khliia from Moroccan khliia in Florida but since they always seem to be OOS of thr lamb, im thinking about following your recipe. I live in an apt so hanging the meat outside isnt an option. Is there anything i can substitute for the suet if i wish to use the first method? Would duck fat work?

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    1. I think duck fat has a high heating point so it might work. I never tried it though so if you do please do let me know.

      If you don't want to go through the hassle of a proper khlii, just try out the cheat old version of express khlii called "m'quila". It's a recipe from Sale/Rabat and I use it a lot too. You will find it in the blog. The best thing about it is that you don't need that much suet in it.

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  4. I called the Middle Eastern market that I shop at and they will be getting some kidney fat in this friday. They usually dont save it but they will put it aside for me :).

    I cant wait to make the khlii. It shouldnt be any harm in leaving it in the oven to dry overnight would it?

    Btw, this is Calista from the facebook Moroccan group(stuffed msemen post). Ive been checking out your blog and I love the stories and explanations for all of the dishes. The step by step photos are super helpful. I hope that you continue to post :)

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    1. Oh Hi Calista! Glad you mentioned it! I wouldn't have figured it out! Thanks for your sweet words..

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  5. Also would mason jars be good for storing? I dont know how to "seal" them but i do have a ton of them. How about storing khlii in the freezer in freezer bags?

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    1. Both options are good! As you see up there in the pictures, even plastic containers are used for the job. However, when you want to freeze, try to separate the layers and store each in a separate plastic bag (that's what I do):

      -You may want to use the fat to roast potatoes and Moroccan baked rghaifs or msemmen,

      - Khlii's sediment for many recipes (check the blog for agriche) and finally,

      The khlii itself (the meat part) for fried eggs or any other recipe (check the blog as well, there should be loads)..

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  7. Can you please answer my questions, i wanna make this as soon as possible. I have 3 questions.
    Question 1:Do i remove the meat before sprinkling the water, or should i just sprinkle it on the fat while the meat is still in the pan?
    And my second question is: what kind of suet do you use, do you use lamb suet or beef suet? Im gonna use lamb meat to make this so should i use lamb suet aswell or is beef suet better. Thank you so much
    Question 3: what is the traditional meat that is used in marocco to make this? Lamb or beef?

    Thank you in advance.

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