INGREDIENTS

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. Yields  Each piece: 63 calories; 1081 mg sodium;
17 mg cholesterol; 4 grams  fat; 1 gram carbohydrates; 5 grams protein;
0.07 gram fiber  Comments: Hard meat fat is optional but necessary if
you intend to  store khlea more than few weeks.  Recipe Source: Los
Angeles Times - 03-28-1999  Formatted for Mastercook by Lynn Thomas -
Lynn_Thomas@prodigy.net  Converted by MM_Buster v2.0l.

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