Khlii Tagine with Eggs

From Matthew Altizer


Khlii (“kuh-lee-uh”) is Moroccan preserved meat that is traditionally dried out in the sun and then cooked and stored in its own fat. This version is much more user friendly and goes perfectly with eggs or shredded over vegetable salads. Serve the tagine with lots of fresh bread for dipping.


  • 1/2 lb. beef brisket or flank steak
  • 2 T. finely minced shallot
  • 2 t. coriander seeds, ground
  • 3 t. cumin seeds, ground
  • 4 garlic cloves crushed to a fine paste with salt
  • 1 t. hot smoked paprika
  • 1 T. water
  • 2 t. kosher salt
  • 1 c. olive oil
  • 4 eggs
  • 1 T. chopped parsley
  • sea salt to taste
  • freshly ground cumin to taste


Preheat the oven to 150°F, or the lowest it can go. Slice the meat thinly against the grain and then pound each piece with a mallet until it’s about 1/8-inch thick.

Mix the remaining ingredients together and rub the mixture all over the beef. Let the meat rest for an hour or so at room temperature, then spread it on a parchment-lined baking sheet and bake, flipping occasionally, until the meat has almost completely dried out, 3-4 hours.

Take the meat out of the oven and cut it into 1-inch pieces. Place the pieces in a clean jar and cover with olive oil. The khlii will keep in the fridge for up to a year as long as it’s covered in olive oil.

For the tagine, break up about six pieces of khlii into a small tagine or sauté pan, cook for 5 minutes until it starts to crisp, then crack the eggs over top. Cover the pan and cook until the whites are set but the yolks are still slightly runny. Sprinkle with parsley, salt and cumin. Serve immediately. Serves 2.