Instructions: Cut meat into 20 strips, each about 3- by 1- by 1/2-inch. Combine salt and garlic and rub into meat. Stack meat in bowl, cover and refrigerate 8 hours or overnight.

Dry meat with paper towel when ready to cook. Combine red pepper flakes, coriander and cumin with vinegar and rub into meat. Set meat on wire rack over jelly roll pan to catch drips. Bake at 175 degrees until dry but still supple, 4 to 8 hours, depending on density of meat.

Heat 3 to 4 tablespoons olive oil in 9-inch skillet and melt meat fat, if using. When hot, add meat and fry until all slices are crisp, about 3 minutes. Remove skillet from heat and allow fat and meat to cool to room temperature.

Place meat in clean dry jar and strain fat over top. Top with about 3/4 cup oil and store in refrigerator.

This recipe yields 20 pieces.

Comments: Hard meat fat is (optional) but necessary if you intend to store khlea more than few weeks.

Yield: 20 pieces

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.