Zarb
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The Tale of Zarb
Story updated
Zarb, meat and vegetables slow-cooked in an underground pit oven, is a Bedouin tradition strongly associated with Jordan's Wadi Rum desert region, where it remains central to desert hospitality and tourism experiences. Its method reflects centuries-old Bedouin adaptation to desert life without conventional ovens.
Ingredients
Scale:· 6 servings
- 4 lbs lamb, large bone-in pieces
- 2 tbsp baharat spice blend
- 1 tbsp cumin
- 4 cloves garlic, minced
- 2 onions, quartered
- 4 potatoes, halved
- 4 carrots
- 2 tbsp oil
- Salt and pepper, to taste
Instructions
- 1Rub the lamb generously with baharat, cumin, garlic, salt, and pepper, and let marinate at least 1 hour.
- 2Layer the vegetables in the bottom of a deep pot or pit-cooking vessel, and place the seasoned lamb on top.
- 3Drizzle with oil and seal the pot tightly to trap steam.
- 4Traditionally cook buried over hot coals in an underground pit for 2-3 hours; alternatively, roast tightly covered in a 300°F oven for 2-3 hours.
- 5Check that the lamb is fall-off-the-bone tender before removing.
- 6Arrange the lamb and vegetables on a platter and serve with rice or flatbread.
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