Zarb

Origins and story

Zarb is less a single recipe than a traditional method of cooking. It developed among Bedouin communities who needed a way to cook large amounts of food without constant attention, using simple tools and the fuel available in the desert. By burying food over hot coals and sealing it beneath the sand, they created an oven that kept a steady heat for hours. The method is still used today, both at family gatherings in the desert and as a highlight of an evening at many camps in southern Jordan.

Ingredients and how it is made

A pit is dug in the sand and a fire is built inside it, usually with wood or charcoal, until it burns down to a bed of glowing coals. Meanwhile, the food is prepared. Pieces of lamb or chicken are marinated with onion, garlic, spices and sometimes yoghurt or lemon. Potatoes, carrots, onions, courgettes and peppers are cut into large pieces. Some cooks also place a tray of rice in the oven.

Everything is arranged on a stack of metal trays or a tiered rack, with the meat usually on top so that its juices drip onto the vegetables below. The rack is lowered into the pit, covered with a metal lid, and then sealed with blankets or cloth and a thick layer of sand to keep in the heat. After two to three hours, the sand is cleared, the lid is lifted, and the food comes out tender, juicy and lightly smoky.

How and when it is eaten

Zarb is a dish for groups. The trays are brought straight from the pit to a long table or a mat on the ground, and the meat and vegetables are shared with flatbread, rice, fresh salads and dips such as hummus. The opening of the oven is part of the experience, and guests often gather to watch. At desert camps, zarb is usually served for dinner after sunset, followed by sweet sage tea or Arabic coffee around the fire. The meat is halal, and alcohol is not part of the tradition.

Where to try it in Jordan

Wadi Rum is the best-known place to enjoy zarb, and many camps in the protected area serve it as their evening meal, often after a day of exploring the desert by jeep, camel or on foot. Camps in other desert areas and around the Dead Sea and Petra regions may also prepare it, especially for groups. Because the cooking takes hours, it is a good idea to confirm with your camp in advance whether zarb is included and whether vegetarian options can be prepared.

Related dishes

Zarb shares its Bedouin roots with mansaf, the national dish, and with shrak, the thin bread baked over a fire on a metal dome. Galayet bandora, a simple pan of tomatoes cooked over the flames, is another favourite on desert trips. To end the evening the Bedouin way, try sage tea or a few small cups of bitter Arabic coffee flavoured with cardamom.

Frequently asked questions