Traditionally in villages all over Lebanon, awarma is prepared from lamb meat and rendered lamb fat with a hefty amount of salt, preserved in earthenware pots and stored in a cool room or pantry in preparation for the winter. Being a person who prefers neutral meats, I always choose the simpler flavour of beef instead of lamb for my personal jar of awarma. I enjoy a spoonful of awarma as a topping for a plate of creamy hummus or paired with eggs served sunny-side up.
Ingredients
- 1 pound lean ground beef
- 1 pound beef tallow
- 1 tablespoon salt
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon cloves, ground
Instructions
In a deep, non-stick skillet, place the ground beef and tallow and cook for about 45 minutes on low heat or until the ground beef turns into a deep amber colour. Add the salt, cinnamon and ground cloves, and mix well.
Store the awarma once it has cooled down slightly in a sterilized air-tight jar. Although traditionally awarma is made and stored in a cool dry pantry, it will keep well for a year stored in the refrigerator as long as no moisture is ever presented into the jar.
