By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 20
92 cal · 90 min
Moroccan Preserved Meat (Khlea)
Recipe GLPR39cb7899f2316b
A traditional North African preservation technique that transforms boneless lamb or beef shoulder into a deeply seasoned, shelf-stable delicacy. Thin strips of meat are cured with salt and warm spices like coriander and cumin, then packed in olive oil for extended storage. The result is tender, intensely flavored meat that can be used in couscous, tagines, or enjoyed on its own. This preparation yields approximately 20 servings from a single piece of meat.
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Ingredients
1¼ lb Boneless lamb or beef shoulder, in one long piece, about ½ inch thick
3 tbsp Salt
1 small head Garlic head, peeled and crushed
1½ tsp Dried red pepper flakes
1½ tsp Ground coriander
1 tsp Ground cumin
½ tsp Dried mint
2 tbsp Extra-virgin olive oil
Fresh olive oil for storage
Directions
Pat the meat dry with paper towels and slice thinly against the grain into strips approximately ¼ inch thick. If the meat is too thick or difficult to slice, place it in the freezer for 1–2 hours until partially frozen, then slice while still firm.
In a small bowl, combine the salt, crushed garlic, red pepper flakes, ground coriander, ground cumin, and dried mint. Mix until evenly distributed.
Lay the meat strips on a clean work surface. Rub each strip generously on both sides with the spice mixture, using all of the mixture. Ensure every piece is well coated with the salt and spices.
Layer the seasoned meat strips in a heavy-bottomed pot or skillet, pressing down gently to compact them. Pour the 2 tablespoons of extra-virgin olive oil evenly over the top.
Cook over medium-low heat, uncovered, for 45–60 minutes, stirring occasionally with a wooden spoon. The meat will gradually release its moisture and the spices will infuse into it. Cook until the liquid has mostly evaporated and the meat is tender and deeply browned, approximately 145F internal temperature for beef or 160F for lamb when checked with a meat thermometer.
Remove the pot from heat and let the khlea cool to room temperature, approximately 30 minutes.
Transfer the cooled khlea to a clean glass jar or airtight container. Cover completely with fresh olive oil, ensuring the meat is fully submerged. The oil acts as a preservative and creates an airtight seal.
Cover tightly and store in a cool, dark place or in the refrigerator. The khlea will keep for several weeks to months, depending on storage conditions. The flavors will deepen and mature over time.
Comments
Khlea is a preserved meat that demands curing time the recipe likely understates—90 minutes will not yield proper preservation; plan for 24 to 48 hours minimum, and the dish does not suit a weeknight impulse. Lamb shoulder and the spice blend (coriander, cumin, dried mint) are all readily available at Harris Teeter, Food Lion, Kroger, and Walmart, but the cost is real: quality lamb shoulder runs $12–16 per pound, and a full shoulder will exceed $30 for this yield of 20 servings, making the per-serving protein expense substantial. The dish keeps beautifully in the refrigerator for weeks and reheats well, which makes it worth planning ahead for, but it is not a same-night answer. This is best approached as a weekend project or a make-ahead condiment for breakfasts, grain bowls, and tagines rather than a standalone dinner.
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