Jordanian Zarb Bedouin Cooking

# What You'll Need:

→ Meat

01 - 3.3 lb lamb shoulder or chicken pieces, bone-in, cut into large chunks

02 - 2 tbsp olive oil

03 - 2 tsp ground cumin

04 - 2 tsp ground coriander

05 - 1 tsp ground cinnamon

06 - 1 tsp smoked paprika

07 - 1 tsp ground black pepper

08 - 2 tsp salt

09 - 4 cloves garlic, minced

10 - Juice of 1 lemon

→ Vegetables

11 - 3 large potatoes, peeled and quartered

12 - 3 large carrots, peeled and chopped into large pieces

13 - 2 medium onions, quartered

14 - 2 medium zucchinis, cut into thick rounds

15 - 1 red bell pepper, seeded and cut into chunks

16 - 1 green bell pepper, seeded and cut into chunks

17 - 2 medium tomatoes, quartered

→ Rice (optional, for serving)

18 - 2 cups long-grain rice, rinsed

19 - 3 cups chicken or vegetable broth

20 - 1 tbsp butter or olive oil

21 - Salt, to taste

# Directions:

01 - Combine olive oil, cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice in a large bowl. Add lamb or chicken pieces and rub the marinade thoroughly into the meat. Cover and refrigerate for at least 1 hour, preferably overnight.

02 - Preheat the oven to 350°F (180°C) if an underground pit is not available.

03 - Place the marinated meat pieces on a wire rack or in a large roasting tray.

04 - In a separate bowl, lightly coat all vegetables with olive oil, salt, and pepper. Arrange the vegetables around and beneath the meat in the roasting tray.

05 - Cover the tray tightly with aluminum foil or wrap it first in banana leaves and then foil to trap steam and flavors.

06 - Bake in the oven or place the wrapped tray in the underground pit covered with hot coals and sand. Cook for approximately 2.5 hours or until the meat is tender and vegetables cooked through.

07 - Combine rinsed rice, broth, butter or olive oil, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes until rice is fluffy.

08 - Remove the foil carefully. Transfer meat and vegetables to a large platter, optionally on a bed of rice. Spoon the cooking juices over the top before serving.

# Expert Suggestions:

01 -

The meat becomes so tender it falls from the bone without effort, and the vegetables absorb all those warm spices until they taste like nothing else.
You seal everything and then just wait—there's a meditative quality to letting time and steam do the hard work for you.
Serves a crowd beautifully and tastes even better the next day, making it perfect for when you want to feed people something genuinely special.

02 -

The foil seal is non-negotiable; without it, you lose the steam that makes the meat so impossibly tender, and you'll end up with something drier that tastes like regular roasted meat.
Don't skip the overnight marinade if you can manage it—a one-hour rush version works, but overnight transforms the meat into something that tastes like it's been cooking for days.

03 -