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Bayad ma’a Qawarma - Eggs and Preserved Meat
Eggs and qawarma is perhaps the most common breakfast food among the villagers of Syria and Lebanon. To Habeeb Salloum, the many modern breakfast foods cannot compare with this simple dish.
Serves 4
Ingredients
4 heaping tablespoons qawarma (recipe below), fat removed
4 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
Ingredients for qawarma
2 1/2 pounds melted beef fat (not suet) or margarine
5 pounds lean beef (any cut), cut into 1/4 inch cubes (mutton may
be substituted for beef)
5 teaspoons salt
2 1/2 teaspoons black pepper
Directions for qawarma
Place the melted fat or margarine in a pot and heat, then stir in 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 – until meat sticks to a wooden spoon.
Allow to cool, then pour into earthenware utensil or 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.
Directions
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 toast and coffee.