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Original name
Bide blkhlii
Fried eggs, with dried and candied meat (Khlii). A must-try in the Moroccan breakfast.
In Morocco, it often happens that the smell of #Khlii# (dried meat and confit) and olive oil reaches us or that we are. That smell of #Khlii# so recognizable, that one never forgets once one has tasted it. A simple, easy to make dish that is among the atypical recipes of Morocco that are served either at home or in small restaurants, snack bars or cafes.
A baked egg with dried and confitted meat, this salty recipe can be prepared either for breakfast, lunch, afternoon tea or even for dinner. Gourmand, this dish makes everyone envy by the lightness of its tasting and its salty taste which largely raises that of the eggs thanks to the confit and dried meat that is incorporated into it. Cooked in a tajine or on a pan, this specialty is widely consumed throughout the year and in almost all regions of the country.
| In the local culture | - For everyday |
| Spicy | Slightly spicy |
| How to eat it | - Dipping bread |
| Caloric value | High |
| Temperature | - Hot |
| Allergy | - Contains eggs |
| Difficulty of preparation | Easy |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan - Tajine |
Components
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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Salt and cumin
The classics are jostled in Moroccan cuisine. The famous salt-pepper that we propose to adjust the seasoning of dishes is replaced by salt-cumin.
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Mint tea
Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.
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