One of the best surprising things you can have for breakfast in Lebanon is the “Bayd b Awarma” precisely when its made in the traditional Pottery Pan.
Not all Lebanese might eat regularly this dish, yet it has been part of our culture since ages!
I still remember how we used to share this tasty breakfast with grandpa in our village “Tannourine”, especially during cold rainy days.
For those who don’t know it, Kawarma is similar to Lamb confit, made of small pieces of meat ,fat, salt and pepper and cooked for like two hours before being stored in small glass jars.
This traditional home preserved food is mainly used in the mountains and you can enjoy it raw or fried with eggs, Kechek, Maakroun and more…