Qawarma for Long Storage
Qawarma is a long-lasting preserved meat preparation made with sheep tail fat, meat, salt, and black pepper. It is cooked over medium heat until the fat melts and all the meat’s moisture has completely evaporated. It is then stored in a fully dry jar or container and scooped out with a dry spoon. It can be kept outside the refrigerator in a place away from sun and light, and lasts about five months.
A preserved meat preparation designed to keep for a long time without refrigeration.
Like a traditional preserved meat jar or meat confit.
This is a preservation-style recipe, so careful cooking and storage are important.
Ingredients
- 1 kg Sheep tail fat
- 1.5 kg Finely or coarsely ground meat
- 1.5 teaspoons Black pepper
- 2 tablespoons Salt
- Any spices you like Spice blend
Instructions
- Cut the sheep tail fat into pieces in a wide pot over medium heat.
- Leave the sheep tail fat in the pot over the heat for 40 to 45 minutes, until it melts.
- Repeatedly remove the condensed steam from the pot lid so that water does not drip into the fat and meat.
- Add the meat to the pot after the tail fat has melted.
- Add the salt and black pepper to the pot after adding the meat; do not add the salt at the beginning.
- Stir the contents of the pot every so often over medium heat.
- Leave the meat and tail fat over the heat for about 1 hour, until the meat’s moisture evaporates and the fat is fully rendered.
- Leave the mixture to cool slightly in the pot.
- Transfer the qawarma to a jar or any preserving container that has been washed, thoroughly dried, and is free of even a drop of water.
- When using, take qawarma with a dry spoon and add it to a frying pan or the pot for the desired dish.
- Store the qawarma in a dark place away from sun and light if it is not kept in the refrigerator.