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Lebanese Awarma Recipe

Lebanese Awarma Recipe

Traditional Lebanese preserved meat made by rendering lamb fat and cooking minced lamb until crispy, then storing in the rendered fat.
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Total Time 1 hour 10 minutes
Servings: 3 Jars
Course: Preserve
Calories: 2519
Ingredients Method Notes

Ingredients
  

  • 700 g lamb fat cut into small cubes
  • 500 g minced lamb
  • 1½ tsp salt
  • Pinch of cinnamon
  • Optional: cumin cardamom, or mixed spices

Method
 

  1. Place lamb fat in a pot over low heat. Cook about 45 minutes until fully melted. Stir occasionally.
  2. Remove crispy bits and keep the clear melted fat.
  3. Return fat to the pot. Add lamb, salt, and spices. Cook on medium heat, stirring.
  4. Cook until all water is gone and the meat turns brown and slightly crispy.
  5. While hot, pour into clean jars. Make sure the meat is fully covered with fat.
  6. Let it cool, then seal and refrigerate. Keeps for months.

Notes

  • Keep heat low when melting fat (don’t burn it)
  • Meat must be fully covered in fat to last long
  • Always use a clean spoon when taking some out
  • If it smells or tastes bitter, the fat was overheated