The results obtained from the quantitative ethno-nutritional survey were as follows:
For Q.1
Q1. How is
Khlii prepared?
The quantitative ethno-nutritional survey revealed three traditional recipes for preparing
Khlii from fresh boneless camel meat. Despite slight variations, all three methods share the following key steps (Fig 4).
Recipe no.1
Raw material: fresh boneless camel meat.
- Preparation of dried and salted camel meat (
Kadid) as follow :
* Cut and slice the camel meat
* Season primarily with a generous amount of salt, dried garlic and coriander. Additionally, use
Ras el Hanout, a traditional Algerian spice blend that includes cloves, cubeb pepper, basil, cinnamon, black and white pepper, nutmeg, white ginger, cumin, galangal, bay leaf, cardamom, turmeric and dried onion. Add vinegar and olive oil or cooking oil.
* Leave the meat in a dry place, away from sunlight, for at least 48 hours, preferably at a low temperature, to allow it to absorb the spice mixture.
* Place the meat on a wire rack in a shaded area at room temperature, covering it with perforated fabric for ventilation and protection from insects. Turn the meat occasionally until fully dried (Fig 5).
- Once the meat has dried, the mixture of camel hump fat and kidney fat (possibly seasoned with spices) is heated. Then, the dried meat slices (
Kadid), which were previously immersed in water, along with cooking oil and olive oil, are added (Fig 6). The mixture is allowed to simmer on low heat for a sufficient period to ensure the meat is fully cooked, saturated with the fat and most importantly, any residual water has evaporated. Afterward, the mixture is transferred into clay or glass jars and stored at room temperature.
Recipe no.2
Raw material: fresh boneless camel meat.
- Cut the camel meat into small pieces.
- Leave the meat in a dry place, away from sunlight, for at least 48 hours, preferably at a low temperature, to allow it to absorb the spice mixture (salt, dried coriander and garlic).
- Fry the meat in oil in a pan, or cook the seasoned meat in the oven without oil. Once cooked, add the meat to the melted camel hump fat and kidney fat. Then, transfer the mixture into clay or glass jars and store it at room temperature.
Recipe no.3
Raw material: fresh boneless camel meat.
- Cut the camel meat into small pieces.
- Leave the meat in a dry place, away from sunlight, for at least 48 hours, preferably at a low temperature, to allow it to absorb the spice mixture (salt, black pepper, hot pepper, cumin and coriander).
- Heat the mixture of camel hump fat and kidney fat, then add the seasoned fresh meat.
- Cook on low heat, ensuring the meat is thoroughly cooked and well-saturated with the fat. Afterward, transfer the mixture into clay or glass jars and store it in a shaded area, away from sunlight, or in the refrigerator (cold storage).
Based on the survey data, we classified the recipes according to their frequency of use across the different regions studied. The results are presented in Fig 7.
The results revealed that 70% of the surveyed households used the first recipe for preparing
Khlii, while 18% opted for the second and 12% followed the third.
According to
Ferjil, (2019), the practice of preparing
Khlii as a preserved meat (
Codex Alimentarius, 2016) serves to extend its shelf life, enhance its flavor and improve its nutritional quality.
Khlii is particularly rich in animal proteins and fats, containing 20.92g of protein and 57.1 g of fat per 100 g of product. From a microbiological perspective,
Khliaa Ezir, a popular meat product in eastern Algeria made from beef and resembling the processed meat product studied, has been shown by
Boudechicha et al., (2017) to have good microbiological quality. The preparation method allows it to be preserved for several months at room temperature. The high nutritional and microbiological qualities of
Kadid, a major constituent of
Khlii, have been confirmed in previous studies
(Benyagoub et al., 2022; Benyagoub and Mammeri, 2023;
Benyagoub et al., 2024; Zioud et al., 2024). The fat from the Sahraoui camel breed appears to have a higher content of unsaturated fatty acids, primarily oleic acid. However, palmitic acid, stearic acid and myristic acid, which are saturated fatty acids, are also considered important sources of fatty acids
(Sbihi et al., 2013; Sahraoui et al., 2015). Therefore, the hump fat can be regarded as an important source of unsaturated fatty acids, which are known for their various health benefits, including improving heart health, reducing inflammation, providing antioxidant properties and energy (
Fahmy, 2015;
Al Shafei et al., 2022).
Additionally, it is also important to note that the spices commonly used to season meat and fat in cuisines worldwide are renowned for their extraordinary biological activities, as extensively documented in various studies
(Razni et al., 2019; Draoui et al., 2020; Benyagoub, 2022;
Benyagoub and Bessadet, 2023;
Mandal et al., 2023; Benyagoub, 2023a, 2023b). Among these, salt reduces the water activity of foods, creating an environment that is inhospitable to microorganisms (
Bozoglu, 2016;
Benlacheheb et al., 2019; Benyagoub and Mammeri, 2023).
For Q.2
Q2. Is the preparation of
Khlii associated with a particular occasion and how has the adherence to this tradition changed over time?
Based on the present study results, nearly all of the households under surveillance indicated that the preparation of
Khlii and
Kadid is linked to religious events of the Muslim community, such as the Feast of Sacrifice (
Eid al-Adha), where meat is available in large quantities. These products are also prepared for pilgrims traveling to Mecca (for
Hajj and
Umrah),
Ashura (the celebration on the 10
th day of Muharram, the first month of the Islamic New Year),
Mawlid Nabawi (the celebration of the Prophet Mohammed’s birth) and January 12, the Amazigh New Year (
Yennayer). However,
Kadid is prepared more frequently than
Khlii, which is less commonly made.
Moreover, the survey revealed that the older generation is more dedicated to preparing these products than the current generation. This is not only due to the lack of modern storage facilities in the past, but also because of their superior nutritive value and exceptional sensory qualities compared to fresh meat or meat stored using modern storage methods.
For Q3
Q3. What is the maximum shelf life for this type of meat and where is it typically stored?
According to the survey results,
Khlii prepared from dried and salted camel meat (recipe no.1) and packaged in clay or glass jars can be preserved for up to 3 years at ambient temperature, provided it is kept away from sunlight and humidity (Fig 8). In contrast,
Khlii made from fresh camel meat (recipe no.3) is less durable and requires storage in a dry, shaded area or even in cool conditions.
For Q.4
Q4. What are the advantages of
Khlii compared to other modern methods of preserving meat?
The responses regarding the significance of
Khlii compared to meat preserved using modern methods (such as freezing or chilling) highlighted the following advantages:
-
Khlii offers high nutritional value and exceptional sensory qualities.
- Due to its preparation with dried and salted camel meat (
Kadid),
Khlii has a longer shelf life than other products in the same category.
For Q.5
Q5. How is
khlii consumed and in what dishes is it commonly used?
According to the survey results,
Khlii can be consumed on its own or served with fried eggs. It is also widely used as an ingredient in various traditional dishes (Fig 9), such as
couscous,
berkoukes (also known as
Mardoud, made from durum wheat semolina) with fresh and dried vegetables, vegetable soup with
Khlii,
Mkhala’a (an Algerian stuffed bread) and other traditional preparations.
