North Africa · Breakfast
Khlea (Spiced Dried Beef Preserved in Tallow)
Succulent strips of cured, sun-dried beef gently confited in spiced tallow and olive oil, delivering deep savory richness.
The story
Originating from the ancient imperial city of Fes, Khlea represents an ingenious centuries-old method of preserving beef in North Africa without refrigeration. It is traditionally prepared in large batches following the Eid al-Adha festival and served during chilly weekend mornings, fried gently in clay tagines alongside runny sunny-side-up eggs. Historically, the strips of cured beef—known as gueddid—must dry under direct Mediterranean sun until completely devoid of moisture, which allows the confit process in seasoned suet to seal out air and protect the meat indefinitely.
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