“Qali” Kurdish cured sheep/beef

5-10 lbs of sheep meat is needed…you may use beef if wanted as both are made, but I find the sheep to make a more tender Qali.

3-5 lbs of white fat, the kind usually cleaned off and thrown, but this is a waste not want not kind of food. It is chopped up and put on to brown…first at high, then turned down to a low medium to slowly bring the oil out of the fat.

The meat is boiled on high covered till either cooked well or all the water is gone, for me this happened to be at the same time:)

After the fat browns, the oil is drawn out…when this first happens you need to strain all that oil out into another pot, but the fat back to brown in the first pot, and then put some ice cubes in the other pot to make the fat and water seperate…any water will cause the meat to spoil. Later you spill the water out and add the fat back to what you are cooking.

The finished product on the left…and the left over “Kesk”…that’s the browned fat…they are crunchy and some people love those to eat or they even put them in the Qali…but too fatty for me LOL