👨‍🍳 作り方

1. 1

   Prepare the underground oven: Dig a pit in the ground, about 1 meter deep and 1 meter wide. Line the pit with stones if desired for better heat retention.

   💡 プロのコツ: Ensure the pit is dry and well-ventilated.
2. 2

   Prepare the meat: Rub the lamb or chicken with olive oil, salt, and mixed spices. If using chicken, you can stuff the cavity with garlic heads.

   ⏱️ 15 minutes
3. 3

   Prepare the vegetables: Toss the potatoes, carrots, onions, and tomatoes with olive oil, salt, and spices. Place the unpeeled garlic heads among them.

   ⏱️ 10 minutes
4. 4

   Heat the charcoal: Fill the pit with charcoal and light it. Allow it to burn until it becomes hot embers (about 1-1.5 hours).

   ⏱️ 1.5 hours

   💡 プロのコツ: The goal is to have a bed of glowing coals, not flames.
5. 5

   Assemble the Zarb: Remove most of the hot embers from the pit, leaving a thin layer. Place the large metal tray or pot containing the seasoned meat and vegetables into the pit. Cover the tray tightly with its lid or the flat metal sheet.

   💡 プロのコツ: Ensure the tray is well-sealed to prevent ash from entering.
6. 6

   Cover the pit: Place the large canvas or thick cloth over the metal lid/sheet, ensuring it covers the edges of the pit. Then, cover the entire pit with soil, sealing it completely.

   💡 プロのコツ: This creates an airtight seal, trapping the heat and smoke.
7. 7

   Cook: Let the Zarb cook for 2-3 hours, depending on the size of the meat and the heat of the embers. The meat should be tender and falling off the bone, and the vegetables cooked through.

   ⏱️ 2-3 hours
8. 8

   Unearth and serve: Carefully uncover the pit, remove the soil, then the canvas, and finally the metal tray. Serve the succulent meat and cooked vegetables directly from the tray.

   💡 プロのコツ: Be cautious of residual heat and steam.