symbol just made a batch of "express" Moroccan khliî, a preserved meat made by simmering beef for a long time in lamb fat (or vice versa). It's not intended to be eaten on its own (or used as a condiment), but instead functions as an ingredient in a lot of Moroccan recipes. The express recipe doesn't keep for as long as proper khliî, so we plan to make a bunch of those recipes in the near future and use it all up quickly; this is the first.

It was delicious, although it makes a fairly large batch; the recipe says it serves three, but I think with a side of toast you could add a fourth egg and serve four easily. Alex declared it a favourite, but couldn't actually find room to finish her portion, and I found mine fairly substantial too.

Fried eggs with khliî and tomato-onion "pancake"

The Food of Morocco, p. 156

Ingredients

• 2 medium onions, halved and thinly sliced (~3 C)
• 15mL (1 tbsp) olive oil
• 340g tomatoes, finely diced (~1½ C)
• 120mL (½ C) khliî substitute, or 30mL (2 tbsp) of khliî + 15mL (1 tbsp) of the fat
• 3 large eggs
• black pepper
• 15mL chopped parsley, for garnishing

Directions

1. Toss the onions with the oil a ~10" nonstick pan.
2. Cook over medium heat, covered, for ~10 minutes.
3. Uncover and continue cooking until the onions are lightly caramelized.
4. Add the tomatoes, khlii, and fat, and cook, covered, for 15 minutes.
5. Uncover again and cook until some of the moisture has cooked off and the dish has thickened. (You can cook it up to this point and save it in the fridge for finishing the following day, if you like.)
6. Crack the eggs onto it, cover again, and cook until the whites are set but the yolks are still slightly runny. Top with black pepper and parsley.