🇱🇧 Lebanon
Awarma & Eggs
Awarma 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.
🔪 Prep: 5 min🔥 Cook: 10 min📈 Difficulty: Easy
Cooking for
2 people
✨ 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.
Ingredients
- 150 gawarma (preserved lamb confit)
- 4 eggs
- 1 pinchAleppo pepper
- to tastesalt, to taste
- 2 loavespita bread
- to tastefresh mint and onion to serve
Method
- 1
Warm the awarma gently in a clay dish or skillet until its fat melts and the meat crisps at the edges.
- 2
Crack the eggs straight over the meat.
- 3
Cook until the whites set but the yolks still tremble — stir once for scrambled, or leave them sunny.
- 4
Season with Aleppo pepper and scoop up with bread, no forks required.
🍽 On your table
How this dish looks served for 2