Qawarma Meat

Ingredients

• 1 kg white fat, known as lamb tail fat (lyeh)
• 1.5 kg lean red veal
• 3 level tablespoons salt
• A sterilized jar, ready for storing the pantry preserve

Method

1. Start by coarsely chopping the fatty meat or suet, then put it in a pot over heat.
2. Place the fatty meat directly into the pot without adding any oil and keep stirring it over the heat until all the fat renders, taking care to keep it white rather than letting it brown.
3. You'll see the suet will need about 35 minutes for all the fat to render; it's important that it loses all its oil and does not brown before adding the red beef.
4. Then add the lean red meat, also coarsely chopped, on top of the suet and continue stirring.
5. This stage will take about 30 more minutes to ensure the meat is completely cooked; cook over medium heat until done, then add 3 level tablespoons of salt, continue stirring, then switch off the heat.
6. Set the qawarma pot aside and wait until it cools. When the meat reaches room temperature transfer it to a clean sterilized jar, close the qawarma jar tightly and place it in the refrigerator; if the weather is cold you can also store it in the pantry.
7. There are many uses for qawarma meat: it can be served with fried eggs or bulgur dishes and many traditional Lebanese recipes. Enjoy your meal.
8. You can view the different photos of the preparation steps — swipe left.
9. The qawarma meat recipe is from a friend and chef on the Sho Tabkhin Al-Youm website.
10. Amir Youssef
11. Click on Amir's name to visit his page and discover all his recipes on our site.
12. Here is also Amir's saffron rice recipe.
13. For more recipes, try this savory chicken recipe: scallops with avocado sauce
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