Awarma
Awarma is the delicious sticky, crispy meat, usually Lamb, you find on top of your Hummous at Lebanese restaurants. For me, it’s what makes Hummous; together with roasted Pine nuts, Olive Oil and a good quality Bread. Traditionally Awarma is confited and preserved in jars. My method here is quick and easy, and for immediate enjoyment.
Organic Ingredients Serves 6
2 Lbs. Boneless butterflied leg of Lamb, grass fed
1 Tsp. Ground Cumin
6 Cloves Garlic, peeled
Juice of half a Lemon
1 Tsp. Apple Cider Vinegar
Salt, approx. 1/4 Tsp
Ghee/Olive Oil, for cooking
1/4 Cup Pine Nuts
Method
Remove fat from Lamb and discard. Chop into very small cubes. In a Pestle & Mortal crush Garlic Cloves into a paste. Add Lemon Juice and Vinegar and mix well. Massage Garlic & Lemon paste into Lamb, adding the Cumin and Salt. Heat a large non-stick frying pan with Ghee or Olive Oil to high heat. Add the Lamb in and cook for about 10 minutes. The heat should be as high as you can get it. During this time, the Lamb will release Juices which will eventually dissipate on high heat. Once the Juice dissipates, the Lamb will start to nicely brown. Stir consistently watching it doesn’t burn. Remove from heat, and allow to cool. Arrange Pine Nuts on a lined baking sheet and bake in a 400F oven for 3-4 few minutes until roasted, being careful not to burn. Plate Hummous (I’m using store bought today), Awarma and Pine Nuts. Drizzle a good quality Olive Oil on top. Serve with a crusty Baguette or Pitta Bread. Store remaining Awarma in an airtight container and store for up to three days.
