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!
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’t 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. The awarma used to be sealed and stored in earthenware jars far away from sunlight – these days glass jars are used instead.
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. Our ancestors ate awarma and were healthy and free of modern diseases. Now this is a long debate, just speaking my mind loudly.
How to eat awarma?
There is no reason you can’t 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.
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.
What fat is used to make awarma?
Usually the best fat used in awarma is the edible sheep’s tail fat ( leyya) – fat of some breed of sheep found in Lebanon and the Middle East, but still any lamb fat would do well. My butcher explained the second option would be the fat of lamb breast since this cut carries a copious amount of fat.
What meat is used to make awarma?
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.
How to make Awarma?
First off, the meat is cured with a great quantity of salt as part of the preserving process. Seasoning the meat with spice is totally optional.
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.
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.
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’t.
Return the rendered fat back to the stockpot and heat once again, add the seasoned diced or minced meat and simmer uncovered, stirring occasionally. Cook slow and low until meat is cooked through and well browned – it takes about 30 minutes. Remove it from heat, and set aside to completely cool down.
Ladle the awarma into a large clean jar or small jars. As you can see the fat has eventually completely covered the meat. 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’s 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.
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 and I would recommend too that you cover the jar with a piece of cloth to keep your awarma jar moisture free.
Awarma, Qawarm, Lebanese Lamb Confit
Description
Ingredients
- 1 kg / 2 lb. 4 oz. lamb meat diced or into 2.5 cm/1 inch cubes, 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.
- 1 kg / 2lb. 4 oz. lamb fat usually sheep tail fat (lieh), but any other fat cut can be used, dices into small cubes or ask your butcher to dice it for you.
- 1 1/2 tablespoons salt
- 1 teaspoon of seven spice or allspice optional ( I prefer my awarma spice free)
Instructions
- 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 the fat into small cubes about 2.5 cm / 1 inch.
- Trim the remaining meat spots from the lamb fat.
- Salt the meat heavily and refrigerate.
- Add the fat to a heavy bottomed stockpot; simmer, uncovered, over medium- low heat, stirring and scraping occasionally with a wooden spoon. It takes about 30 minutes for the fat to melt and crackle, leaving small bits of browned fats floating on the surface.
- Using a fine sieve strain the melted fat and get rid of those small bits. Most people keep them, I don’t.
- Return the rendered fat to the stockpot and add the diced or minced meat, keeping it over medium-low and stirring every now and then. Do not cover the the stockpot. The meat will expel water while cooking, so you need to cook it with the fat for about 25 minutes until water evaporates from the meat. You will end up with the meat and fat, since fat doesn’t evaporate. Set aside to completely cool down, then ladle into clean dry jars.
- It is preferable to store the awarma in the fridge. It keeps well for 1 year. Happy eating!!
16 Comments
I was looking for a detailed awarma recipe. Thank you for sharing, Hadia. I love your recipes.
Helllo this is my first time on your blog. thank you for the recipe! However a had a few questions:
1) how exactly do you cure the meat first? Can you give specifics as to amount of salt and also duration of refrigeration.
2) can I use other types of meat such as beef to make this?
3) Can I use ghee instead of animal fat.
4) can I use beef fat rather than lamb fat?
thanks for letting me know asap ….I really cant wait to try this recipe 🙂 nashr_1@hotmail.com
Great recipe! I prefer to cook the moisture out of the meat before adding the fat to it.
Hello Hadia, I am Lebanese living in the UK but was born and grew up in Sierra Leone. I love Lebanese food! I also love confit de Canard which we buy from France. So now I can add confit of Lamb to my culinary skills, thanks! Living here in Kent, the Lamb is really good. We are also able to order Lamb from the Salt Marshes in Wales.. Once again, sincere thanks Hadia.
Hello Hadia,
Here is a tip for all north American that cannot find Liyye for this confit. I consulted with my cousin in Lebanon about my problem and he suggested I use an American-raised Lamb’s split breast to make the Awarma. Debone the breast, separate the fat from the meat and bones, dice them, then dice the meat and then use the recipe above.
The American Lamb split breast can be found at Walmart.
It worked for me and I use it a lot because liyye is not available.
Good luck, I hope this helps
It looks like the oven temperature got left out in the steps.
I loved your tips for cutting and pre-marinating the meat, and your choice of Taratour sauce was super yummy. I especially love how you’ve prepared this on the stovetop. It makes this recipe so easy to replicate!