INGREDIENTS
4 heaping tbsp. Qawarma (recipe below), fat removed
4 Large Eggs
1/8 tsp. Salt
1/8 tsp. 7 Spices
2 tbsp. Butter
INGREDIENTS FOR QAWARMA
400 grams Melted Beef Fat (not margarine)
2 & 1/2 tsp. 7 Spices
DIRECTIONS
Place the fat in a cooking pot and heat, let it melt completely, then stir in the clean minced meat, salt, and pepper.
Cook uncovered over medium heat, stirring occasionally to make sure the meat does not stick to the bottom of the pot until the meat is well cooked.
Allow to cool, then pour into glass jars, making sure the meat is covered with 1/2 inch of fat. Discard the remaining fat. Store the Qawarma in a cool place and always return to a cool place after use.
Qawarma can be kept in jars for up to a year.
Qawarma can be cooked in various cooking, eggs with Qawarma, Kishek with Qawarma, and many other…..
DIRECTIONS FOR EGG AND QAWARMA
In a bowl, thoroughly combine Qawarma, eggs, salt, and pepper.
Melt butter in a frying pan then add Qawarma egg mixture. Sauté over low heat, stirring for a few moments until eggs are cooked. Serve immediately with Lebanese bread and a cup of tea.
