Photograph of the finished Zarb

Middle East · Thịt nướng lò đất Bedouin Zarb

Zarb

4 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Baharat spice blend Baharat spice blend 1.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Onion Onion 4
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Lime Lime 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the lamb and chicken with baharat, turmeric, olive oil, salt, and lemon juice for 4 hours.
  2. 2 Burn charcoal in a pit or metal container for 40 minutes, until the charcoal is covered in white ash.
  3. 3 Arrange the meat on the top rack and the vegetables on the bottom rack so that the meat juices drip down onto the vegetables.
  4. 4 Lower the entire frame into the hole, then cover it with a metal lid and seal it with wet soil or sand.
  5. 5 It must be sealed tightly to prevent air from entering; any air leakage will cause the charcoal to ignite, burning the surface of the meat while leaving the inside raw.
  6. 6 Let it sit for 2 hours and 30 minutes, then open it up; the meat should separate from the bone with just a gentle pull.

With an appliance

  • Oven 3 hr

    Without a clay oven: arrange the meat on the grill, the vegetables on the tray, cover tightly with two layers of aluminum foil, then bake at 150 degrees for 2 hours and 30 minutes; if there is a lack of smoky flavor, increase the baharat by 3g.

Start cooking