Khlea Recipe
Ingredients:
1 1/4 pound boneless lamb or beef shoulder, about 1/2″ thick
3 tablespoons salt
1 clove garlic — peeled and crushed
1 1/2 teaspoon dried red pepper flakes
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried mint
2 tablespoons extra-virgin olive oil
Directions:
Buy boneless lamb or beef shoulder in one long piece, about 1/2-inch thick. Cut meat into 20 strips, each about 3″x1″x1/2″.
Combine 3 tablespoons salt with cloves from 1 small head garlic, peeled and crushed, in a medium bowl. Rub garlic mixture into meat in the same bowl. Wrap and refrigerate overnight.
Preheat oven to 175F. Remove meat from refrigerator and blot off oil with a paper towel. Combine 1 1/2 teaspoon dried red pepper flakes, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1/2 teaspoon dried mint in a small bowl and rub into meat.
Place meat on a sheet pan and bake for 5-6 hours, until dry but still supple.
Heat 2 tablespoons extra-virgin olive oil in a medium skillet, over high heat. When hot, add meat and fry until crisp on both sides, about 2 minutes.
Remove meat from skillet and cool to room temperature.
Place in a medium jar, cover with fresh olive oil, seal, and store in the refrigerator.
This recipe for Khlea serves/makes 20 pieces
