Lebanese · side
Awarma (Preserved Lamb Confit)
Awarma (Preserved Lamb Confit) reads richness 9.6, umami 8.5 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Lebanese side, about 3 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.0 / 10
- Sweet & Fruity — 1.8 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 2.8 / 10
- Rich & Fat — 9.9 / 10
- Aromatic & Spice — 3.1 / 10
The measured notes (of 18)
Richness 9.6 · Umami 8.5 · Salinity 3.7 · Warm Spice 2.9 · Earthy 2.6 · Funk & Ferment 1.7 · Sweetness 1.6 · Floral 1.2 · Bitterness 1.1 · Herbaceous 1.1 · Heat 1.0 · Nutty 0.8 · Fruity 0.8
What's in it (6)
- 2 lbs fatty lamb shoulder, cubed
- 1 tbsp coarse salt
- 1 tsp ground allspice
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1 cup rendered sheep tail fat
Time & effort: about 3 hr 20 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 272.7 kcal, 22 g protein, 19.7 g fat, 0.7 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Cube lamb generously and season with salt, allspice, cinnamon, and black pepper.
- Cook slowly in rendered fat for 2-3 hours until the meat is very tender and the fat is clear.
- Pack tightly into jars submerged in the cooking fat and store in a cool place.
- Serve a spoonful fried with eggs or stirred into hummus.
Dishes with a similar flavor shape
- Kartoffelklöße (Potato Dumplings) — German
- Scotch Egg — British
- Bitterballen — Dutch
- Kalakukko (Rye-Crusted Fish and Pork Loaf) — Finnish
- Roast Beef with Yorkshire Pudding — British
Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.