Aunt Negla’s Awarma

May 22, 2023May 22, 20230 2

Aunt Negla's Awarma: A traditional Lebanese meat dish

by The Chefin Meat

Prep

1 hour

Cook

3 hours

Ready In

4 hours

Level

Difficult

Rating

Ingredients

	3 lbs lamb fat
	3 lbs lean lamb , cubed 3/4-inch
	1 tsb salt ( or more )

Nutrision Information

Servings Per Recipe

Calories

400

Sugar

Fat

34g

Awarma, also known as Armenian Sujuk, is a traditional Lebanese meat dish made with lamb and lamb fat. It is a specialty condiment typically prepared in larger quantities to be enjoyed throughout the year. The process of rendering the lamb fat and cooking the meat is time-consuming and requires patience, but it rewards with tender and flavorful meat that can be enjoyed in a variety of ways.

Instructions

1.	In a large pot, heat lamb fat over medium heat until it melts and renders.
2.	Add cubed lean lamb and stir until it changes color and releases its juices.
3.	Add salt and enough water to cover the meat. Reduce heat to low, cover, and simmer for 2-3 hours or until the meat is fully cooked and tender.
4.	Remove from heat and let it cool completely before transferring to a sterilized jar.
5.	Store in the fridge for up to 2 weeks. Awarma can be used as a condiment, spread, or added to soups and stews for extra flavor.

PROS

Awarma is a versatile and flavorful addition to many dishes, adding depth and richness to any meal.

It can be made ahead of time and stored in the fridge for convenience.

CONS

Awarma is high in fat due to the lamb fat it contains.

It should be consumed in moderation, especially by those watching their fat intake.

HEALTH & BENEFITS

While Awarma is not particularly healthy due to its high fat content, lamb is a good source of protein and iron.
Consuming lamb in moderation can support muscle growth and development and boost energy levels.