Awarma is the word used to indicate bits of lamb preserved in lamb fat; it is usually prepared in rural areas and the jars are used up throughout the year to flavor one dish or another; the fat used is from the lamb tail and that variety of lamb (fat-tailed sheep) is not raised in the US or Canada.
A traditional breakfast is eggs in awarma baked in a clay skillet. The equivalent of the Anglo-Saxon eggs and bacon, except the fat here is lamb fat. Awarma is also used as part of the stuffing for kibbeh. A tablespoon of awarma adds meat flavor to a stew or pilaf, even if no meat is used. It is nice to have on hand for last-minute cooking.
The recipe is courtesy of Rabih, a young meat-cutter in Beirut.
- 1 pound of lean lamb ground (habra)
- 1 pound of lamb fat, ground
- 1 tbsp of salt, 1 tsp of allspice or seven-spice
- Melt the lamb fat over very low heat in a deep pot. Sprinkle the meat with spices and add to the pot. Let the lamb cook in its own fat for 45 minutes over very low heat, adding salt to it halfway, stirring it constantly and watching so that the meat does not burn. Transfer the mixture to a sterilized jar and store in the fridge for a few weeks.
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