1 kg of meat cut in 4 cm broad thin straps

250 G of ox grease crossed in small pieces

1 olive oil bowl

1 spoon with coffee filled well with salt

1 vinegar tea glass

1 spoon with soup of ground cumin

2 spoons with soup of coriandre in grains, ground well

5 heads of garlic

1/2 liter of water

PREPARATION

Mixer garlic to add the vinegar, salt, cumin and the coriandre. To wash the meat, to drain it and add the marinade to him. To let macerate one hour.

To put in the pressure-cooker the ox fat and water, to let boil before adding the meat. To let cook one hour. To remove the meat and to leave mijoter until complete evaporation of water. To let cool and put in a bottle out of glass preferably. The khlii express train preserves about fifteen days at one month because the meat was not dried with the sun like the ordinary khl�i.