Jars of awarma, a staple of Lebanese mouneh. (Credit: Anissa Helou)
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Preparation 30 min
Cooking time 150 min
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Difficulty
Medium
1 kilogram sheep tail fat, finely chopped by hand
1 kilogram lamb (neck or shoulder), trimmed of excess fat and membranes, then cut into 5-millimeter dice by hand
2 tablespoons coarse sea salt.
Makes 3 500-gram jars
Place the fat in a large pot and heat over medium.
Let it melt, stirring occasionally, then bring to a boil.
Let it simmer until it is almost completely melted and turns golden, at least an hour. A few small crispy pieces of fat may remain, but that doesn’t matter.
Add the meat to the boiling fat in small batches. The fat will foam up when it comes in contact with the meat.
Simmer gently for one or one and a half hours, stirring regularly, until the meat is perfectly cooked.
Add the salt at the end and mix thoroughly.
Turn off the heat and let cool for 20 to 30 minutes before transferring the awarma to sterilized glass jars. As it cools, the fat will solidify and become lighter in color.
-
Preparation 30 min
Cooking time 150 min
-
Difficulty
Medium
1 kilogram sheep tail fat, finely chopped by hand
1 kilogram lamb (neck or shoulder), trimmed of excess fat and membranes, then cut into 5-millimeter dice by hand
2 tablespoons coarse sea salt.
