Techniques
How to Dry and Cure Moroccan Meats
Long before refrigeration, Moroccan cooks preserved meat by salting, spicing and air-drying it, then sealing it under rendered fat. Gueddid (dried strips of salted meat) and khlii (the same meat shredded and packed in spiced fat) are the results — intensely flavoured, shelf-stable and central to Moroccan home cooking, especially in winter and during Ramadan.
At a glance
- Gueddid: salted, spiced strips of meat air-dried for 3–7 days
- Khlii: dried meat simmered in spiced fat, then packed in jars sealed with fat
- The fat seal preserves the meat for months — it excludes air
- Used as a flavour accent: fried with eggs, in tagines, in bread, in soups
Guide
Gueddid starts with lean beef or lamb, cut into long strips about two centimetres thick. The strips are rubbed generously with coarse salt, ground coriander, cumin, garlic and sometimes fenugreek, then hung in a well-ventilated, shaded spot to dry. In Morocco this happens on rooftops or in airy rooms; at home, a breezy spot out of direct sun or a low oven (60 °C with the door ajar) works. The meat dries over three to seven days until it is hard and deeply concentrated in flavour.
Khlii takes gueddid one step further. The dried strips are simmered in a mixture of rendered beef fat and olive oil with garlic and spices until they soften and absorb the fat. The meat is then shredded or left in strips and packed tightly into jars, covered completely with the cooking fat. This fat seal is the preservative — it excludes air and keeps the meat for months at cool room temperature or in the fridge. The flavoured fat itself is used for frying eggs or enriching tagines.
Both are used as flavour bombs rather than main proteins. Khlii is fried in its own fat with eggs for a Moroccan breakfast, tucked into msemen or batbout bread, or added to tagines and soups for a deep, meaty savouriness. Gueddid goes into couscous and harira. Making them is a time-honoured autumn ritual, traditionally done after Eid al-Adha when there is a surplus of meat. The process is simple but requires patience and good ventilation.
Practical tips
- 1
Use lean beef or lamb — fat on the strips can go rancid during drying.
- 2
Rub generously with coarse salt, coriander, cumin and garlic before drying.
- 3
Dry in a well-ventilated, shaded spot; in a pinch, a 60 °C oven with the door ajar works.
- 4
Pack khlii tightly in jars and cover completely with fat — no air pockets.
- 5
Use the spiced fat from khlii for frying eggs or enriching tagine sauces.
Frequently asked questions
What is the difference between gueddid and khlii?
Gueddid is dried salted meat — hard strips preserved by dehydration. Khlii takes it further: the dried strips are simmered in spiced fat, shredded and packed under a fat seal in jars. Both are intensely flavoured preserved meats.
How long does khlii keep?
Packed properly under a complete fat seal, khlii keeps for several months at cool room temperature and longer in the fridge. The fat excludes air, which is the preservation mechanism.
How is khlii eaten?
Most commonly fried in its own fat with eggs for breakfast. It is also tucked into bread like msemen, added to tagines for depth, or stirred into soups. It is a flavour accent, not a main course.
Try the recipes
Put the tip into practice with these free step-by-step recipes: