Preserving Meat Without Refrigerator | Delicious Lebanese Traditional Food Awarma | Awarma Recipe

Kawarma is a Lebanese traditional dish made from tender chopped meat with lamb fat. The origins of the recipe are much deeper and rooted in tradition.
Awarma/ Qawarma/قورما , 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.
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, or even awarma fatayer.
Ingredients:
1 kg . lamb meat, diced or minced If you are using minced lamb meat almost any cut is ok, 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.
800 g lamb fat, usually sheep tail fat (liyye), but any other fat cut can be used, dices into small cubes or ask your butcher to dice it for you.
1/14 tablespoons salt
1 teaspoon of seven spice or allspice, optional ( I prefer my awarma spice free)
وصفة القاورما اللبنانية
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