Save The first time I tasted zarb, I was sitting on a blanket under desert stars, watching smoke curl up from the earth itself. A Bedouin family had invited us to their camp, and they pulled this copper-lined pit from the ground like treasure, unwrapping foil to reveal meat so tender it fell apart at the touch of a spoon. The smell hit first—cumin and smoke and something ancient—and I realized right then that food cooked with patience and ceremony tastes like a story.
I've made this at home in a regular oven more times than I can count now, and each time someone asks if I've actually been to Jordan. The truth is simpler—my neighbor brought me fresh lamb from his butcher, and when I told him what I was making, he stayed to watch the whole thing unfold. By the time we opened that foil, he was already planning to make it for his own family.
Ingredients
- Lamb shoulder or chicken, bone-in, 1.5 kg: Bone-in meat releases so much more flavor into the steam; it's the difference between good and unforgettable.
- Olive oil, 2 tbsp: Use something you actually like tasting—it's not hidden here.
- Ground cumin, 2 tsp: This is the voice of the dish; don't skip or reduce it.
- Ground coriander, 2 tsp: Warm and slightly citrusy, it balances the earthier spices beautifully.
- Ground cinnamon, 1 tsp: Just enough to whisper sweetness without announcing itself.
- Smoked paprika, 1 tsp: This gives you that cooked-in-fire flavor without an actual fire.
- Ground black pepper, 1 tsp: Freshly ground makes a real difference here.
- Salt, 2 tsp: Trust this amount; the long cooking doesn't dilute it the way you'd think.
- Garlic, 4 cloves minced: Mince it fine so it dissolves into the marinade and coats every piece.
- Lemon juice, from 1 lemon: Acid brightens everything; don't use bottled if you can help it.
- Potatoes, 3 large quartered: They absorb all the flavor and become little flavor bombs.
- Carrots, 3 large chopped: Cut them chunky so they don't disappear into mush.
- Onions, 2 medium quartered: They break down and create a subtle sweetness in the steam.
- Zucchinis, 2 medium sliced thick: Thick slices stay intact and don't turn watery.
- Red and green bell peppers, 1 each: Color and a bit of bite; add them if you want freshness in the mix.
- Tomatoes, 2 medium quartered: They add acidity and help balance all that richness.
- Long-grain rice, 2 cups optional: A bed for the meat, or skip it if you want to keep things simpler.
- Chicken or vegetable broth, 3 cups: Check the label; homemade is best if you have it.
- Butter or olive oil, 1 tbsp: For the rice if you're making it.
Instructions
- Build the marinade and coat the meat:
- Pour the olive oil into a big bowl and stir in all the dry spices, then add the minced garlic and lemon juice. The whole thing should smell like a souk. Add your meat and really massage that marinade in, getting it into every crevice and under any skin. Cover it and let it sit in the fridge for at least an hour—overnight is genuinely better if you have the time.
- Prep your cooking vessel:
- If you're using an oven, set it to 180°C (350°F) and let it heat. If you somehow have access to an underground pit and hot coals, congratulations—you're living the dream.
- Arrange the meat on a rack or tray:
- Place the marinated pieces so they're not crowded; you want the steam to move around them.
- Toss and arrange the vegetables:
- In another bowl, toss all your vegetables with a little olive oil, salt, and pepper. Spread them around and underneath the meat—they'll catch all the drippings and get slightly caramelized at the edges.
- Seal it up tight:
- Cover everything with foil, pressing it down firmly to trap every bit of steam. This step is non-negotiable; the steam is doing all the cooking. If you have banana leaves, layer them under the foil for a more authentic touch.
- Let time and heat do the work:
- Bake for 2.5 hours without peeking. Trust it. The meat will become so soft it barely needs your teeth, and the vegetables will have absorbed all those spice flavors. If you're using coals and sand, cover the wrapped tray and let it sit for the same amount of time.
- Meanwhile, make the rice if you're using it:
- Combine rice, broth, butter, and salt in a saucepan and bring to a boil. Lower the heat, cover, and let it steam for 15–20 minutes until it's fluffy and the liquid is absorbed.
- Open carefully and serve:
- When it's time, carefully peel back the foil—watch for the steam. Transfer everything to a platter, pour those precious juices over the top, and serve over rice if you made it.
Save There's something almost ceremonial about unwrapping zarb. My nephew watched me do it last month and said it felt like opening a present, and he's right—inside is something warm and fragrant and meant to be shared. That's when I understood why Bedouins cook this way.
Why This Dish Matters
Zarb isn't just a recipe; it's a way of cooking that says you have time for people and flavors. In a world of quick weeknight dinners, this one asks you to slow down and trust the process. The underground oven method comes from pure necessity—nomadic people couldn't carry heavy cookware, so they cooked in the earth itself. Now it's become a celebration of hospitality and tradition, something families gather around.
Bringing It Home Without an Underground Oven
Most of us don't have access to a pit in our backyard, and that's completely fine. Your regular oven does almost exactly what the earth does—it surrounds the food with steady, even heat while foil traps the moisture. The only thing you lose is the whisper of charcoal smoke, but honestly, the smoked paprika in the marinade covers that. I've served zarb made in my home oven to people who've actually eaten it in Jordan, and no one has ever complained.
Variations and Flexibility
The beauty of zarb is that it's forgiving. Prefer chicken to lamb? Use it. Love eggplants? Slice them thick and add them. Out of red peppers? Skip them. This is the kind of dish where you work with what you have and what you love, and it's better for it. I once made it with mostly root vegetables because that's what was in my fridge, and it was one of the best versions I've done.
- Swap the meat between lamb, chicken, or a mix without changing anything else about the method.
- Roasted eggplant and sweet potatoes are stunning additions if you want to bulk it up.
- Serve with thick yogurt and warm flatbread on the side for scooping and dipping.
Save This is food that brings people together, the kind that tastes like home whether it's your first time or your hundredth. Make it, and watch how a simple meal turns into a moment everyone remembers.
Recipe FAQs
- → What meats are commonly used for Jordanian Zarb?
Lamb shoulder and bone-in chicken pieces are most commonly used for their rich flavor and tenderness.
- → Can Jordanian Zarb be cooked without an underground oven?
Yes, it can be baked in a covered roasting tray wrapped tightly to trap steam, preserving moisture and flavor.
- → What spices give Jordanian Zarb its unique flavor?
The blend typically includes cumin, coriander, cinnamon, smoked paprika, black pepper, and salt.
- → Are vegetables included in the traditional preparation?
Yes, a variety of vegetables like potatoes, carrots, onions, zucchinis, bell peppers, and tomatoes are cooked alongside the meat.
- → Is rice served with this dish?
Optional rice is often cooked with broth and butter or olive oil and served as a base for the meat and vegetables.