khlii

It is often used in everyday family meals. The following is the recipe for a small amount (about 4 or 5 jars) but in families in towns such as Marrakesh, Fez, etc.,Khilii is prepared once a year in great quantities - 100 kilos (221 ibs) and even more, 1 advise you to try making a little at a time as it is certainly easier and you are more likely to be successful, seasoning or marinade known as chermoula

Ingredients for 20 kg(441bs)0f beef :

1 kg 150 g (2 lbs 9 oz) of cooking salt

750 g (1 lbs 10 oz) of ground coriander seeds (kasbour yabs)

150 g (5 oz) of ground cumin.

250 g (9 oz) of crushed garfic

1/2 a glassful of vinegar

1 glassful of olive oil

preparation and drying

Ask the butcher to cut up the meat (20 kg - 44 lbs) in long strips like thick cord about 3 or 4 cm (1’ to 1 1/2”) in diameter. Wash those strips and leave fo drain. Mix the meat, once it 5 well drained, with the chermoula marinade, which you have already prepared, and leave to soak overnight in a large container.
Stir again the next morning fo make sure that ah the strips of meat are equally soaked in the marinade.

At about 6 pm., put the strips of meat out to dry en a special une. Leave them te dry for 2 days without taking them in at night. Qn the third day, and the 5 following days, hang them out in the morning and take them in again at nightfall. Khhii should be prepared in the summer when the sun is very hot so that it dries properly. To make sure that it is sufficiently dry, cut off a piece with a knife the inside should no longer be the slightest bit soft and 1 pressed with the fingers should not give out a single drop of moisture.

cooking after drying (approxmmatelye 2  1/2 hours)

Chean and cup up 4 kg (9 ibs) of beef bat into small pieces. Rinse and dram. Puf 8 litres (14 pints) of water in a large boiling-pot • Bring fo the boil and put in the pieces of beef fat. Put the lid on and leave to simmer for about 10 minutes and add 7 litres (12 pints) of groundnut oil, plus 1 litre (2 pints) of olive oil, then the dried meat and the remainder of fhe marinade (chermoua) which has been powdered affer drying. Cover the boihung-pof until it comes to the boil and then fake off the lid ami leave fo cook rapidly for half an hour.

Then leave to cook over a moderate heat until the water has completely evaporated and the meat is just in the oíl. Stir carefully at frequent intervais during the cooking, with a very big wooden spoon, paying special attention to prevent anything sticking to the bottom of the pot. A large wooden spoon should be used for this. When ah the water has completeiy evaporated, test the khlii to see it it is cooked by breaking off a piece with the fingers.

Add another half a litre (a pint) of water (to make the meat more tender). Leave to evaporate and take off the fire. To check that there is no more water, throw a little of the fat from the pot on the fire. The fiame should fiare up.Once the khiii is cooked, take the pot off the flame, pour the fat into a jar, remove the pieces of meat with a skewer and put them in the gsáá. Leave to get coid. When in has ah cooied, put the meat into the preserving jars and cover with the stihl hiquid fat. Leave open to air for a few hours and then close the jars with an airtight covering.