meat Archives

Tangia, a terracota amphora used to cook the dish holding the same name

All About Moroccan Tangia or Tanjia

A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.

Mqila dish: image showing a fork holding small pieces of meat from a Moroccan dish called Mkila

Mqila Slaouia – Express Khlii (Moroccan Preserved Meat)

Mqila Slaouia (or just mqila) is a meat specialty dish from the Moroccan sister cities of Sale and Rabat. It’s commonly known as cheat version of khlii, a …

Photo of Moroccan confit of preserved meat. Strips of dried meat are covered with the grainy solidified fat in which they were packed.

Moroccan Preserved Meat – Khlii or Khlea

Khlii is a confit of dried Moroccan meat that’s stored in its cooking fats. Once an important way to preserve meat in the days before refrigeration, khlii is now enjoyed as a delicacy.

A photo of cured strips of meat hanging to dry on a line in order to make gueddid, a type of Moroccan dried meat.

Moroccan Cured and Dried Meat – Gueddid

Thousands of years ago, people developed ways to preserve and store food for as long as possible. In the Maghreb where Morocco is located, sun drying …

Photograph of grill basket full of kefta as the meat cooks over hot charcoal.

Moroccan Kefta dyal Gharb – A Traditional Recipe for Kefta Connoisseurs

The mention of kefta (ground or minced meat) always brings deep memories of mine to the surface. All of them are related to my father, …