Moroccan Preserved Meat

Name: Moroccan Preserved Meat
Yield: To make this recipe, you will need a 3-cup sterile and dry Mason jar, enough to hold 20 meat strips.
Cuisine: Morocco
Ingredients: 3 tablespoons coarse sea salt; 1¼ pounds boneless lamb shoulder or beef, cut into 1 long slice ½ inch thick, or 2 smaller slices of the same thickness; 1½ teaspoons crushed hot red pepper; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; ½ teaspoon cider vinegar; Extra virgin olive oil; 1 small head of garlic, crushed; 2 tablespoons chopped hard meat fat, preferably trimmed from lamb kidneys, optional (but necessary if you intend to store the meat for more than a few weeks)

Preparation info

To make this recipe, you will need a
3 cup
sterile and dry Mason jar, enough to hold 20 meat strips.

Difficulty
Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Known as khelea, this Moroccan preserved meat is a lovingly produced, hand-crafted, slow-motion product of the North African kitchen and can be made with either lamb or beef. It is used to flavor stews, lentils, beans, couscous, soups, and even scrambled eggs. Moroccans also add it to their famous onion-spice jam confection, mezguélâi, which is served on top of couscous, or as a substitute for meat in Swiss Chard with Lentils and Preserved Spiced

Ingredients

Africa
Morocco
Preserve
Gluten-free
Spicy
Mediterranean

Ingredients

Method