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Qawarma Meat

How to make qawarma meat with an easy, tried-and-tested homemade recipe! Qawarma is one of the Lebanese pantry staples, often prepared at the end of summer to be used during the cold winter months. It is fried and salted meat, known in some Arab countries as dried meat or "qadeed." It is usually served with fried eggs or added over seasoned hummus, as well as many traditional Lebanese dishes.

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4 servingsBack to recipePreserves and pickles

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1 kg white fat, known as lamb tail fat (lyeh)1.5 kg lean red veal3 level tablespoons saltA sterilized jar, ready for storing the pantry preserve

Step 1

Start by coarsely chopping the fatty meat or suet, then put it in a pot over heat.

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