Qorume

Directions

1. 1. First, place the meat and fat (tail fat, known as "danbeh") in water with a bit of salt for half an hour to disinfect it. After that, rinse the meat and let it dry, then chop the meat and fat into small pieces.
2. 2. After chopping, place them in a pot and add half a cup of water. Turn on the stove and peel a medium-sized onion, but don't cut off the root too much so that the layers stay together. Then, make a few cuts into the onion halfway through.
3. 3. Add some salt and reduce the heat to the lowest setting. Let the meat and fat simmer for about 4 hours until the water in the pot reduces significantly and the meat is cooked. Stir occasionally while cooking.
4. 4. Once the cooking time is complete and the water has almost evaporated, remove the onion from the pot. Increase the heat to dry up the remaining water completely and allow the meat to brown slightly. Stir constantly to prevent it from burning.
5. 5. Once the meat is well-cooked and slightly fried, turn off the heat. Separate the excess oil and store the remaining mixture in a jar for preservation.