Kartaba, Traditional Lebanese Festival and Awarma…

I had a visit to Kartaba, a village in Lebanon, located on the mountains above Byblos. Kartaba is surrounded by olive fields, mulberry (Tout), and vineyards.

There was a traditional Lebanese festival, know for the villagers as the “3asha Karawe”, that means “Village dinner.” There were 100s of people from all around the country… singing, laughing and enjoying some traditional Lebanese food…

There was the saj (a curved oven usually used to make the traditional Mankoushe), the karake (a traditional machine used to make the Arak, a well known Lebanese alcoholic beverage), and what was the most eye catching was the Awarma copper/aluminium pot, they call it: “DisitAwarma.”

Check some pictures and then after I’ll narrate the story of the “Awarma”…

Roasted Potato (Batata mishwiyeh)

Barbecued Meat (Mashawe)

The Saj and the Mankoushe

Knefe (a traditional Lebanese Sweet, usually eaten at breakfast)

The Saj and the Markouk bread

The Karake (A distillation machine to make Arak)

Disit Awarma (Copper/aluminium Pot)

Awarma (Preserved Meat)

Awarma, is lamb meat cooked in its own fat. In the old days, Awarma was prepared as a way of preserving meat. The purpose of preparing Awarma was mainly to preserve it for the winter, because back then they didn’t have fridges or any means of food preservation machines.

It’s formed from the lamb fat and the lamb meat, where the fat is melted down in a wide copper pot (Disit) and the chops of lamb meat is then after added, when the mixture is homogenized and well cooked it’s then poured in special jars and covered with cloth, kept in a cool place to be used in winter (Mouneh). Nowadays, Awarma is used for its rich flavor, with eggs (in pottery pots) and kebbeh…

As I’ve stated previously, Awarma is made mostly from fat, thus it contains huge amount of bad cholesterol and added salts…

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