Qawarma (Spiced Preserved Lamb)

A good example of meat preservation in the Middle East is the Lebanese qawarma.Qawarma is highly seasoned pieces of lamb or mutton fried in melted fat from the fat-tailed Awassi sheep,then packed into earthenware ,clay sealed jars and stored in a cool dry place.Once popular in the in the rural areas of Lebanon, this ancient dish is almost but forgotten.
Used to be a very young, usually six month old sheep was force fed grain, mulberry and vine leaves during the Spring/Summer months then came early Fall was butchered in preparation for the coming months.But nowadays with modern conveniences and time constraints this ancient method of preservation has been lost.
Qawarma served a several purposes.It was mainly used to impart a meaty flavor to rice dishes when meat was unavailable.It also formed the basis for winter stews.Other uses included using it as a cooking fat and as a spread for bread. Below is a simplified, modern version recipe for qawarma.

*Note:Qawarma will keep well for 1 year and does not need refrigeration.

Yield:4-6 qts.
Ingredients:
2 1/2 lbs. beef fat or margarine,melted
5 lbs. lean lamb or mutton, cut into 1/2"cubes
5 tsp. salt
2 1/2 tsp.pepper

1. Place the melted beef fat or margarine in a pot over medium heat and bring to a boil.Add in the lamb or mutton, if using, salt and pepper.Cook uncovered.Stir regularly to make sure the lamb does not stick to the bottom of the pot.Cook until lamb is well cooked.
2.Remove from heat and allow to cool.
3.Place the meat in clear glass jars covered with 1/2" of the fat.Seal tightly.
4.Store qawarma in a cool, dry place till ready for use.Before using, slightly warm the qawarma and discard the fat.Always return unused qawarma to cool. dry place after use.
4.

Alya (Sheep Tail Fat)

A staple of the Arab kitchen since 3000B.C. , alya also known as aliya or roghan-e donbeh in Farsi is the rendered fat from the tail of the Awassi sheep, an Asian breed of sheep that are commonly found in parts of Africa, the Middle East,Northern India,Mongolia, and Western China.Just like the camel, these sheep hold most of their energy reserves in their tail which can weigh upwards of up to 25+lbs. and are able to survive in hot, arid climates.

Alya is hardly used anymore except in rural areas because of the widespread availability of other more convenient cooking fats and oils but it was used extensively in Medieval Arab recipes.Most Medieval Arab cookbooks refer to it's method of employment as "melt tail" or "fry in tail".Nowadays,certain rural areas of Lebanon and Syria have been known to use it where it is a common ingredient in the Lebanese dish qawarma, pieces of meat that are fried in alya , then preserved for later consumption.

Loomi (Dried Limes)

A specialty of Iran, Iraq, and the Gulf States where they are known as limoo omani,noomi basra, and loomi respectively, loomi is a common ingredient in many of these countries main dishes.Loomi are used in stews and in fish dishes of the Gulf.They are used to lend a citrusy, tart flavor to these foods.Sometimes, loomi are ground to a powder where they are added to soups and stuffings. Loomi are usually sold in the spice section of most Middle Eastern markets or if there isn't one in your city, you may try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather must be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown, feel light, and sound hollow inside. Loomi will keep for about a year in a cool, dark place.When ready to use them, just use them according to recipe instructions or if your pressed for time and don't have time to prepare them just substitute lime zest instead.

Dibis Kharoub (Carob Molasses)

Carob aka Locust Bean is the pod of a fruit from an evergreen tree, Ceratonia Siliqua, that is native to countries of the Eastern Meditteranean.When these pods ripen, thier insides become filled with a sweet syrup(molasses) which is removed by manually.Carob molasses has a taste that is a cross between caramel and chocolate.There are many culinary uses for carob in the Middle East.Carob is sometimes mixed with a little tahina and enjoyed as a spread on Arab bread for breakfast or snack.In some places, the pods are chewed as a snack.

After the syrup is removed, the pod does not go to waste either.They are broken into pieces, then roasted, and ground to a fine powder where it is sold as carob powder.This powder is used as a flavoring for cookies, cakes, and sweetmeats.Here in the U.S., carob pods are extremely difficult to find, but carob powder which is often marketed as "chocolate substitute"can be found in many major health-food stores.Carob molasses can usually be found in most Middle Eastern markets.Carob molasses is a perfect no fat food.One tablespoon contains only 60 calories.