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Zarb

Name: Zarb
Total time: 240 min
Yield: Serves 8
Cuisine: Jordan
Ingredients: 800g (bone-in) Lamb; 600g Chicken Thigh; 4 Potato; 2 Onion; 2 Carrot; 1 Zucchini; 4 cloves Garlic; 2 tsp Cumin powder; 2 tsp Paprika; 1/2 tsp Cardamom powder; 4 tbsp Olive oil; 2 tsp Salt

Main Dish

⏱ 240 min

👥 Serves 8

Difficulty ⭐⭐

Meat and vegetables steam-roasted in an underground oven — a Bedouin dish of Jordan's desert.

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📖 The Story Behind This Dish

Zarb is a Bedouin cooking method in Jordan: hot coals go into a pit dug in the sand, and spiced lamb or chicken and vegetables in a tiered iron container are buried and steam-roasted for hours. At desert camps in Wadi Rum (the Valley of the Moon), it's the signature dish served to visitors.

🌆 Where it's eaten: At a camp in Wadi Rum's red desert, Bedouin men dig a steaming iron container out of the sand, and dinner begins under a sky full of stars.

🥕 Ingredients (serves 8)

Lamb 800g (bone-in)
Chicken Thigh 600g
Potato 4
Onion 2
Carrot 2
Zucchini 1
Garlic 4 cloves
Cumin powder 2 tsp
Paprika 2 tsp
Cardamom powder 1/2 tsp
Olive oil 4 tbsp
Salt 2 tsp

👩‍🍳 Instructions

Rub the lamb and chicken with grated garlic, the spices, salt, and olive oil and let stand at least 1 hour.
Cut the vegetables into large pieces.
Line the bottom of a heavy pot with the vegetables and place the meat on top.
Close the lid tightly (seal with foil) and steam-roast at 160°C for 2 1/2 to 3 hours.
Uncover and roast at 220°C for 15 minutes to brown.
Arrange together on a big platter.

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