{"id":8070,"date":"2020-07-23T22:38:13","date_gmt":"2020-07-23T22:38:13","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8070"},"modified":"2024-11-14T20:56:20","modified_gmt":"2024-11-14T20:56:20","slug":"awarma","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/awarma\/","title":{"rendered":"Awarma"},"content":{"rendered":"

Awarma\/ Qawarma\/ Lebanese Lamb Confit is a preserved meat made by cooking down minced or diced lamb with a copious amount of rendered lamb fat!<\/p>\n

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Prior to the birth of refrigeration, awarma was cherished by villagers in the mountains of Lebanon. People back then preserved food as a matter of survival, and awarma was a way of preserving meat as to safely stop its spoilage; this was specially created so that the families didn\u2019t go hungry in winter and a way to sustain them during the cold months and provide them with a safe source of protein at a time when people mostly lived on what they and their neighbors produced themselves, due to the limited transport systems and the lack of refrigeration.\u00a0 The awarma used to be sealed and stored in earthenware jars far away from sunlight \u2013 these days glass jars are used instead.<\/p>\n

While animal fats are not typically equated with the same healthfulness to the plant based fats, still animal fats like awarma are natural produce and are much healthier than commercial hydrogenated fats.\u00a0 Our ancestors ate awarma and were healthy and free of modern diseases. Now this is a long debate, just speaking my mind loudly.<\/p>\n

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How to eat awarma?<\/h2>\n

There is no reason you can\u2019t still have awarma, it is incredibly rich and not at all difficult to prepare; keep a jar in your fridge, it comes in handy to flavor your hummus, add depth to your kishik, scramble it with eggs, make pita meat tomato sandwiches or even awarma fatayer.<\/p>\n

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Though our ancestors stored it for centuries before refrigeration was invented, but today I would advise you to put it in the fridge. It keeps well for 1 year.<\/p>\n

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What fat is used to make awarma?<\/h2>\n

Usually the best fat used in awarma is the edible sheep\u2019s tail fat ( leyya) \u2013 fat of some breed of sheep found in Lebanon and the Middle East, but still any lamb fat would do well. My butcher explained\u00a0 the second option would be the fat of lamb breast since\u00a0 this cut carries a copious amount of fat.<\/p>\n

What meat is used to make awarma?<\/h2>\n

If you are using minced lamb meat almost any cut is o.k, but if you are dicing the meat as I did, I would recommend you use loin or rump since these cuts are tender and full of flavor.<\/p>\n

How to make Awarma?<\/h2>\n

First off, the meat is cured with a great quantity of salt as part of the preserving process.\u00a0 Seasoning the meat with spice is totally optional.<\/p>\n

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You need to render the fat before adding the meat: It takes about 25 minutes to render it. The slow version will make your awarma last longer. Cut the fat into small chunks, or even ask your butcher to grind it for you. If you are going to be dicing the fat yourself, make sure it is chilled to make it easier to cut. Use a serrated knife and dice into small cubes, the smaller the better.<\/p>\n

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Add the fat to a heavy bottomed stockpot. Simmer over medium- low heat, stirring and scraping occasionally with a wooden spoon. It takes about 30 minutes for the fat to melt and become clear and no more cloudy, leaving small bits of browned fats floating on the surface.<\/p>\n

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Using a fine sieve, strain the melted fat and get rid of those small bits. You can keep them, most folks do keep them, I don\u2019t.<\/p>\n

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Return the rendered fat back to the stockpot and heat once again, add the seasoned diced or minced meat and simmer uncovered, stirring occasionally.\u00a0 Cook slow and low until meat is cooked through and well browned \u2013 it takes about 30 minutes. Remove it from heat, and set aside to completely cool down.<\/p>\n

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Ladle the awarma into a large clean jar or small jars. As you can see the fat has eventually completely covered the meat.\u00a0 The large amount of fat pushes air out and liquid down. The removal of air creates a tight seal preventing bacteria from growing. I think that\u2019s the scientific explanation to how our ancestors stored awarma at room temperature without the need for refrigeration. But still I would recommend you put the jar of awarma in the fridge, to be 100 pecent on the safe side.<\/p>\n

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Once it cools down the fat hardens, creating a solid of white and brown mosaic! It is preferable to store the awarma in the fridge. Seal the lid\u00a0 and I would recommend too that you cover the jar with a piece of cloth to keep your awarma jar moisture free.<\/p>\n

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Awarma, Qawarm, Lebanese Lamb Confit<\/h2>\n\n