To Make Express Khlii

Combine beef, spices, salt, garlic and olive oil in a large bowl and toss to evenly coat. 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 oil to cover, if needed. Let cool before covering. Store in the refrigerator for up to one month.

To Make Khlii & Egg Tagine

In the base of a tagine or skillet, heat meat until the fat is melted and bubbling. Sprinkle with cumin and crack eggs on top. Gently break each yolk and cover. Cook for 2-3 minutes over medium low heat until the eggs are cooked. Enjoy with crusty bread and Moroccan mint tea or coffee.