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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Splash a bit of water in your pot and add the lamb fat.
Let the lamb fat render slowly on low heat, covered, stirring from time to time.
Once fully rendered, add the beef and mix well.
Cook uncovered for at least 1 hour, stirring occasionally.
Add the salt, the whole onion, and the cinnamon stick.
Continue cooking until the fat fully separates and the edges sizzle.
Shake a tiny amount of allspice inside the jar to lightly coat it, then pour it into the dish.
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Use coarse minced meat for the best texture and flavor.
Render the lamb fat slowly to avoid burning and ensure a smooth texture.
Add allspice sparingly to avoid overpowering the dish.
Can I use a different type of fat instead of lamb fat?
Lamb fat is traditional for kawarma, but you can substitute with beef fat if necessary. However, the flavor profile will differ.
How do I know when the fat is fully rendered?
The fat is fully rendered when it separates completely and you see a clear liquid in the pot.
Can I use ground beef instead of coarse minced beef?
Coarse minced beef is preferred for texture, but ground beef can be used if coarse minced is unavailable.
What’s the purpose of the cinnamon stick?
The cinnamon stick adds a subtle aromatic flavor to the dish, complementing the richness of the meat.
How long can kawarma be stored?
Kawarma can be stored in the refrigerator for up to 5 days or frozen for longer storage.
