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Awarma Eggs- Lebanese Scrambled Eggs

Awarma Eggs- Lebanese Scrambled Eggs
Awarma Eggs- Lebanese Scrambled Eggs

This is without a doubt one of my favorite Lebanese breakfasts, which tends to be a hearty and filling meal.

Awarma is a traditional Middle Eastern dish made from minced lamb or beef meat with fat, that has been slowly rendered until crispy. It is typically flavored with aromatic spices like cinnamon, allspice, and black pepper. Awarma adds a rich and savory flavor to various dishes, and in this case, it is used as a delicious filling for scrambled eggs.


500 grams lamb or beef fat, finely diced

1 medium onion, finely chopped

2 cloves of garlic, minced

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon ground black pepper

Salt (to taste)


  1. Start by heating a large frying pan or skillet over medium heat. Add the diced lamb or beef fat and allow it to render its fat slowly. Stir occasionally until the fat has melted and the diced fat pieces turn golden brown and crispy. This process may take around 15-25 minutes.

  2. Once the fat has rendered and the pieces are crispy, remove them from the pan using a slotted spoon and transfer them to a bowl lined with paper towels. Set them aside.

  3. In the same pan, with some of the rendered fat still remaining, add the finely chopped onion. Sauté the onion over medium heat until it becomes translucent and slightly caramelized, which should take about 5-7 minutes.

  4. Add the minced garlic to the pan and cook for an additional minute until fragrant.

  5. Return the crispy meat pieces to the pan with the onion and garlic mixture. Stir to combine.

  6. Add ground cinnamon, ground allspice, ground black pepper, and salt to taste. Continue cooking the mixture over low heat for another 5 minutes, allowing the flavors to meld together.

  7. Remove the awarma from the heat and let it cool down completely.

  8. Once the awarma has cooled, store it in an airtight container in the refrigerator. It can be kept for several weeks, allowing you to enjoy awarma multiple times.

To make Lebanese scrambled eggs with awarma:

  1. In a separate bowl, whisk together eggs with a pinch of salt.

  2. Heat a non-stick skillet over medium heat and add a spoonful or two of the prepared awarma per serving.

  3. Allow the awarma to heat up for a minute or two before pouring the whisked eggs into the skillet.

  4. Scramble the eggs with the awarma, stirring gently until the eggs are cooked to your desired consistency.

  5. 5Serve the awarma scrambled eggs hot with warm Arabic bread, fresh vegetables (cucumbers, tomatoes, fresh mint leaves), olives, and a side of labneh or yogurt, if desired.




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