Khlea (خليع) — Moroccan Preserved Spiced Beef with Eggs

• 1000 gbeef chuck, cut into 3 cm cubes (well-marbled for better preservation and flavor)
• 20 ggarlic, finely grated
• 8 gground cumin
• 6 gground coriander
• 6 gsweet paprika
• 4 gground ginger
• 2 gground turmeric
• 2 gfreshly ground black pepper
• 18 gfine sea salt
• 30 mlwhite vinegar
• 250 mlwater
• 350 gbeef tallow or ghee (for confit-style cooking and storage)
• 2 leafbay leaf
• 1 stickcinnamon stick
• 6eggs
• 15 mlolive oil (only if pan needs extra fat beyond the khlea)

Instructions

1. 1

   Pat the beef very dry with paper towels so the spices cling and browning is cleaner later. In a large bowl, mix garlic, cumin, coriander, paprika, ginger, turmeric, black pepper, salt, and vinegar, then coat the beef thoroughly.

2. 2

   Cover the bowl and refrigerate the beef for 12 hours to let the salt and spices penetrate the cubes. Stir once halfway through so the marinade distributes evenly and no pieces sit dry at the top.

3. 3

   Transfer the beef and all marinade to a heavy pot and add 250 ml water, bay leaves, and the cinnamon stick. Bring to a gentle simmer over medium heat, then reduce to low so it bubbles quietly without splashing.

4. 4

   Cook uncovered for 90 minutes, stirring every 15 minutes to prevent sticking and to keep the spices from scorching. The water should reduce significantly and the beef should be tender but not falling apart.

5. 5

   Add the beef tallow (or ghee) to the pot and keep the heat low so the fat melts and the mixture shifts from simmering in water to gently frying in fat. Continue cooking for 60–90 minutes, stirring regularly, until the beef deepens in color and the pot is mostly fat with little to no watery liquid remaining.

6. 6

   Remove the bay leaves and cinnamon stick, then let the khlea cool for 20 minutes so steam dissipates. Pack the beef into a clean, dry jar and pour enough hot fat over it to cover the meat by at least 2 cm, which protects it from air.

7. 7

   Cool the jar to room temperature, then refrigerate for at least 8 hours so the fat fully solidifies and seals the surface. When you are ready to serve, scoop out 250 g khlea and 2–3 tbsp of its fat into a skillet and warm over medium-low until the meat sizzles gently.

8. 8

   Crack 6 eggs into the skillet around the khlea and cook for 3–5 minutes until the whites are set and the yolks are still soft, or 6–7 minutes for firmer yolks. Finish with 1 tsp ground cumin if using, then serve immediately while the fat is glossy and aromatic.