Khlii: The Iconic Moroccan Meat Confit. Welcome to episode 5 of my series, Classic Moroccan Recipes For Eid al-Adha. Today, I’m preparing an express version of classic meat confit. Typically the meat is dried before preserving in fat, but this version allows you to have those same flavors in a fraction of the time. ⁣⁣ Express Khlii⁣ 1.75lbs boneless beef or lamb shoulder, thinly sliced ⁣ 1.5T ground coriander⁣ 1t cumin⁣ 1/2t black pepper⁣ 2.5t salt ⁣ 5 garlic cloves, minced ⁣ 1/2c olive oil ⁣ 6oz beef suet or beef tallow ⁣ ⁣ Combine beef, spices, salt, garlic and olive oil in a large bowl and toss until evenly coated.  Cover and marinate overnight. The next day, add marinated meat to a dutch oven and add suet or tallow. Cook over low heat until the fat is melted. Cover and cook over low heat for 3 hours stirring occasionally until meat is dry and can be pulled apart. Place meat and cooking fat in a sterilized jar, ensuring meat is covered completely in fat. Add extra tallow or olive ...