Kawarma

Kawarma, also known as Qawarma, is a time-honored Lebanese specialty made by slowly cooking minced or diced lamb in rendered lamb fat. This traditional preservation method enhances the meat’s richness while locking in its deep, savory flavor. Prepared according to ancestral techniques, kawarma is a staple of Lebanese cuisine, especially enjoyed at breakfast with eggs, gently baked in a clay skillet.

Lamb meat, Salt

Enjoyed at breakfast with eggs, served warm as part of a mezze, added to cooked dishes, or used to enrich omelets, manakish, and savory pastries.