Zarb is traditionally a Bedouin dish, eaten in the desert of Jordan. One of the popular places to eat zarb is at Little Petra
Similar to a Polynesian underground meat roast, the Jordanian Bedouin version of an underground oven is known as zarb. A mix of meat like lamb and chicken, rice, onions and carrots, are placed in a square hole in the ground, which is filled with flaming hot coals. The hole is then covered with a few layers of blankets to hold in the heat and finally sand is covered over the oven.
After a few hours, the meat and rice are all smoked, steamed, and grilled, all at the same time. The result is meat that’s fall apart tender. Just like a few other dishes, it was served on a giant communal tray, rice at the bottom, a shoulder of lamb and all the vegetables on top. The lamb was so succulent it was unbelievable.
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