Lebanese preserved lamb confit cooked in its own fat — an ancient mountain larder staple.
Awarma is one of Lebanon's oldest preservation traditions — lamb meat slow-cooked in rendered tail fat (or regular lamb fat) until very tender, then stored submerged in the fat. This confit-style preservation method allowed mountain villagers to keep meat through harsh winters. Awarma is used as a flavor bomb in eggs, hummus, and vegetables, adding an extraordinary depth of richness.
Serves 8
Cook lamb fat over low heat in a heavy pot until fully rendered and liquid. Remove solids.
Add lamb pieces to the rendered fat. Cook over low heat for 60–90 minutes until lamb is very tender and falling apart. Season with salt, allspice, and cinnamon.
Transfer to sterilized jars, covering meat completely with the fat. Seal and refrigerate or store in a cool place.
Scoop awarma into a hot pan to fry eggs, top hummus, or stir into vegetables.
The meat must be completely submerged in fat to preserve properly.
This is a flavor ingredient — use in small amounts.
Season with seven-spice instead of individual spices.
Use duck fat if lamb fat is unavailable.
Refrigerate up to 3 months; covered in fat it can last much longer in traditional conditions.
Awarma is a centuries-old Lebanese mountain tradition, an ingenious preservation method born from necessity that became a prized ingredient.
It is essentially the same technique — slow-cooking meat in fat — but with Lebanese spicing and lamb instead of duck.
Per serving (120g / 4.2 oz) · 8 servings total
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