Zarb

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.