{"id":37463,"date":"2024-08-08T13:36:30","date_gmt":"2024-08-08T11:36:30","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=37463"},"modified":"2024-08-08T13:36:30","modified_gmt":"2024-08-08T11:36:30","slug":"awarma-lebanese-lamb-confit","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/awarma-lebanese-lamb-confit\/","title":{"rendered":"Awarma – Lebanese lamb confit"},"content":{"rendered":"\n

Awarma<\/strong> is one of my favorite breakfast recipes.\nPut two or three spoonfuls of the Lebanese lamb confit<\/strong> in a hot pan, then a few eggs on top and straight onto the plate with flatbread, tomatoes and pickles.\nSuper simple, super tasty.\nAnd of course my mom created her very own recipe. <\/p>\n\n\n\n

What is Awarma?<\/h2>\n\n\n\n

Awarma<\/strong> or qawarma<\/strong> is a Lebanese lamb confit<\/strong>. Lamb<\/strong> is cooked slowly in lamb fat<\/strong> and then preserved.\nThis cooking method not only makes the meat particularly tender<\/strong> and aromatic<\/strong>, it also keeps for a long time<\/strong> if it is stored in a cool, dark place. <\/p>\n\n\n\n

The recipe is very old and probably comes from villagers in the mountains, as there were no fridges or even supermarkets back then.\nCooking and preserving was a popular way of preserving food… and also essential for survival. <\/p>\n\n\n\n

It’s a bit like the German lard that some older people like to spread on their bread … lots of fat and lots of crunch.<\/p>\n\n\n\n

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The ingredients for the family recipe<\/h2>\n\n\n\n

As already mentioned, my mom has created her own awarma recipe<\/strong>.\nInstead of using pieces of lamb, she simply uses minced lamb<\/strong>.\nThis becomes particularly crispy when left out and is therefore also an excellent combination with egg<\/strong>. <\/p>\n\n\n\n

You can also try both variants.\nYou can get the lamb and lamb fat from the butcher.\nYou can also have it minced there or you can make it yourself at home.\nBut don’t let them sell you mutton, otherwise the taste will be too intense. <\/p>\n\n\n\n

\"Awarma<\/a><\/figure>\n\n\n\n

You will need a few jars of lamb confit:<\/strong><\/p>\n\n\n\n