A excellent instance of meat preservation within the Heart East is the Lebanese qawarma. Qawarma is very seasoned items of lamb or mutton fried in melted fats from the fat-tailed Awassi sheep,then packed into earthenware,clay sealed jars and saved in a fab dry position. As soon as common within the within the rural spaces of Lebanon, this historical dish is nearly however forgotten.
Was an excessively younger, normally six month previous sheep used to be drive fed grain, mulberry and vine leaves throughout the Spring/Summer season months, then got here early Fall used to be butchered in preparation for the approaching months. However at the moment with trendy conveniences and time constraints this historical way of preservation has been misplaced.
Qawarma served a a number of functions. It used to be principally used to impart a meaty taste to rice dishes when meat used to be unavailable. It additionally shaped the root for iciness stews. Different makes use of integrated the usage of it as a cooking fats and as a variety for bread. Underneath is a simplified, trendy model recipe for qawarma.
*Observe: Qawarma will stay smartly for 1 yr and does now not want refrigeration.
-2 half of lbs. red meat fats or margarine,melted
-Five lbs. lean lamb or mutton, minimize into half of”cubes
-Five tsp. salt
-2 half of tsp. pepper
1. Position the melted red meat fats or margarine in a pot over medium warmth and produce to a boil. Upload within the lamb or mutton, if the usage of, salt and pepper. Prepare dinner exposed. Stir often to verify the lamb does now not persist with the ground of the pot. Prepare dinner till lamb is easily cooked.
2. Take away from warmth and make allowance to chill.
3. Position the beef in transparent glass jars coated with half of” of the fats. Seal tightly.
4. Retailer qawarma in a fab, dry position until in a position to be used. Ahead of the usage of, fairly heat the qawarma and discard the fats. At all times go back unused qawarma to chill, dry position after use.
through Cecilia R. Miranda