Zarb
Bedouin Underground Oven
Zarb is a traditional Bedouin cooking method where meat (often lamb or chicken) and vegetables are cooked in an underground oven, creating a smoky, tender, and flavorful meal. It's a communal dish often prepared for celebrations and gatherings.
🧂 Ingredients
- 1 whole Whole lamb or 2-3 chickens(cleaned, about 10-15 kg for lamb, or 1.5-2 kg each for chicken)
- 2 kg Potatoes(large, quartered)
- 1 kg Carrots(peeled and cut into large chunks)
- 1 kg Onions(large, quartered)
- 500 g Tomatoes(large, halved)
- 2 heads Garlic(whole, unpeeled)
- 200 ml Olive oil
- 50 g Spices (e.g., cumin, coriander, cardamom, black pepper)(mixed, to taste)
- to taste Salt
- sufficient quantity Charcoal(for heating the oven)
- 1 Large metal tray or pot
- 1 Large canvas or thick cloth
- 1 Metal lid or large flat metal sheet
👨🍳 Instructions
- 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.
💡 Tip: Ensure the pit is dry and well-ventilated. - 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
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
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💡 Tip: The goal is to have a bed of glowing coals, not flames. - 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.
💡 Tip: Ensure the tray is well-sealed to prevent ash from entering. - 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.
💡 Tip: This creates an airtight seal, trapping the heat and smoke. - 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
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.
💡 Tip: Be cautious of residual heat and steam.
💡 Pro Tips
- ✓The success of Zarb relies on maintaining consistent, low heat.
- ✓Using fresh, high-quality ingredients is key.
- ✓The Bedouin tradition often involves preparing this dish outdoors, in the desert.
- ✓The smoky flavor is a signature of this cooking method.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Different cuts of meat can be used, such as goat or camel.
- Other root vegetables like sweet potatoes or turnips can be added.
- Spices can be adjusted to personal preference.