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Zarb
Jordan
The traditional cooking method of the Bedouin people of Wadi Rum. Offered to honoured guests.
Bedouin underground barbecue — whole chicken and lamb slow-cooked in a sealed underground pit over charcoal. The Bedouin feast of the Wadi Rum desert.
Prep
30 mins
Cook
180 mins
Difficulty
Hard
Calories
395 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
1whole chicken
1kglamb shoulder pieces
3onions, quartered
3tomatoes, quartered
spice mix: cumin, coriander, turmericto season
oilto coat
Method
1
Season meats with spice mix and oil. Layer on racks with onion and tomato.
2
Lower into a sealed underground pit over glowing charcoal. Seal completely.
3
Cook 3 hours without opening.
4
Lift carefully. Serve over rice.
Chef's Tip
The sealed environment steams and roasts simultaneously — opening early ruins the result.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.