Awarma: Lebanese Beef Confit Recipe
450 g lean ground beef
450 g tallow
1 tbsp salt
½ tsp cinnamon
¼ tsp ground cloves
In a deep, non-stick skillet, place the ground beef and tallow. Cook them for about 45 minutes on low heat or until the ground beef turns into a deep amber color. Add the salt, cinnamon, and ground cloves, and mix well.
Once it has cooled down slightly, store the Awarma in a sterilized air-tight jar. Your Awarma will keep well for a year stored in your refrigerator as long as no moisture is ever presented into the jar.
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/pantry in preparation for the winter. Being a person who prefers neutral meats, I always choose to go for a simpler flavour opting to use beef instead of lamb for my personal jar of Awarma. My favourite 2 ways to enjoy a spoonful of Awarma are as a topping for a plate of creamy Hummus or paired with some sunny-side-up eggs.
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***If you are interested in exploring the history of Middle Eastern cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.