Zubereitung

1. 1

   Take the Qawirme out of the jar with a clean spoon together with about 1 tbsp of its fat, and smooth the remaining fat in the jar so that the meat stays covered. Pull larger pieces apart a little with two forks.

2. 2

   Put the Qawirme with its fat in a small frying pan with a lid (about 20 cm) and warm it over a medium heat until the fat has melted. Keep frying, turning, until the meat is steaming hot right through, sizzles in the fat and turns slightly crisp at the edges.

3. 3

   Turn the heat down a little, push 4 hollows into the meat with a spatula and crack an egg into each one. Salt the whites only very lightly, as the Qawirme is already salty.

4. 4

   Put the lid on and let the eggs set over a low heat until both whites and yolks are firm.

5. 5

   Doneness test: press lightly on a yolk with a spoon; it must be firm throughout and must not give, otherwise cook for another 2 minutes, covered. Sprinkle with Pul Biber and pepper and serve immediately in the pan.

6. 6

   Tip: For the scrambled version, beat the eggs with a pinch of salt, pour them over the hot Qawirme and let them set while stirring slowly until no moist, glossy patches remain. Serve with Nanê sêlê — wafer-thin flatbread from the domed griddle, and a glass of Çay — Kurdish tea in a glass. If you like, fry an onion cut into rings in the Qawirme fat before adding the eggs; shop-bought Kavurma is usually made from beef and is heated through in exactly the same way.