Jordanian Zarb Bedouin Dish (Print Version)

A traditional slow-cooked Jordanian Bedouin dish with marinated meats and an array of vegetables.

# What You'll Need:

→ Meat

01 - 3.3 lbs 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, sliced 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

# How To Make It:

01 - In a large bowl, mix olive oil, ground cumin, coriander, cinnamon, smoked paprika, black pepper, salt, minced garlic, and lemon juice. Add meat chunks and massage the marinade thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
02 - Set oven temperature to 350°F (180°C) unless using an underground cooking pit.
03 - Place marinated meat pieces on a wire rack or large roasting tray.
04 - In a separate bowl, toss potatoes, carrots, onions, zucchinis, red and green bell peppers, and tomatoes with olive oil, salt, and pepper. Arrange them evenly around and beneath the meat on the tray.
05 - Seal the tray tightly with aluminum foil or wrap in banana leaves and then foil to trap steam and flavors. Bake for 2.5 hours or until meat is tender and vegetables are cooked through. For underground oven cooking, place wrapped tray in pit, cover with hot coals and sand.
06 - Combine rinsed rice, broth, butter or olive oil, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15–20 minutes until fluffy and liquid is absorbed.
07 - Carefully remove foil and transfer meat and vegetables to a serving platter, optionally placing them over cooked rice. Spoon pan juices over the top before serving.

# Expert Tips:

01 -
  • The meat becomes so tender it practically falls apart, infused with spices that taste like they've been cooking for days instead of hours.
  • Everything cooks in one vessel, so your kitchen fills with the most intoxicating smoky aroma while you're free to do anything else.
  • It's the kind of dish that makes people slow down and actually talk to each other at the table.
02 -
  • Don't skip the marinade time; the flavors won't have anywhere near the same depth if you rush it, and the meat won't tenderize properly.
  • If your foil isn't sealed tight, the steam escapes and the whole thing dries out—check the edges carefully and fold them tight.
  • The vegetables won't be mushy; they'll be tender but still hold their shape, which is the entire point and what makes this different from a stew.
03 -
  • If you find the meat isn't quite as tender as you'd hoped at 2 hours, keep it covered and cook another 15–20 minutes; larger pieces of shoulder need that extra time.
  • Save every drop of that cooking liquid; it's liquid gold for soups, grains, or just sipping from a small cup while you eat.
Go Back