Khlii fassi (preserved dried meat)

Method

1. 1

   Cut the meat into long, fairly thin strips to make drying easier.

2. 2

   Season the strips with a thick mixture of salt, cumin, crushed garlic, dried coriander and hot red pepper, coating the meat completely (this stage produces gueddid).

3. 3

   Hang the seasoned strips in a well-ventilated place, out of direct sunlight, for several days until completely dry (dried gueddid).

4. 4

   Cut the dried gueddid into smaller pieces and cook it slowly over low heat in plenty of fat or melted suet for a long time, until fully cooked and tender.

5. 5

   Store the fried meat (khlii) completely submerged in its fat in an airtight clay or glass jar, where it keeps for many months; this is one of Fez’s oldest preserving traditions and was an essential way of storing meat before refrigerators became common.