Awarma & Eggs — country by country
Mountain-preserved lamb confit melted under eggs — winter breakfast from the Lebanese highlands.
Every country brings its own touch. Here's how they differ.
🇱🇧 Lebanon
⏱ 15 minAwarma is the mountain's insurance policy: lamb preserved in its own fat at the end of summer, spooned out all winter to fry the morning's eggs in a clay dish.
✨ What makes it special
No added oil — the eggs cook in the awarma's own fat, served bubbling in the fakhkhar it was made in.