Zarb is a unique dish you have to try and experience when in Jordan. Everyone loves a barbecue, even the Bedouins! This post is going to be all about the Bedouin barbecue: Zarb. We’ll talk about the dish and its history and probably most importantly for you, where you can try (it won’t be an easy find). Let’s dive straight in!
The Bedouin barbecue
The Bedouin version of the barbecue is Zarb! And it just makes perfect sense as we’ll explain shortly. It is made up of 3 layers or 3 large cooking pots if you like that are stacked on top of each other: the bottom is the rice, then you have the meat and finally the chicken chicken. A hole is then dug in the sand, deep underground. The 3 pots then go deep underground in that dug hole. Then, it gets covered tightly and securely with a lid, blankets and lots of sand. 3 hours later (could be less if no meat is involved) it gets uncovered, lifted up from underground and one is then able to enjoy the goodness.
It makes perfect sense and suits the Bedouin lifestyle so well. Bedouins are always on the move and they often find themselves with very little around them. So, Zarb is perfect because as you can see above very little equipment is needed. Whatever is needed can usually be found in the desert. And it is an easier and quicker dish to prepare than other Jordanian alternatives like Mansaf and Maqluba; dishes that require skill, apparatus and time.
The taste
How did it taste? There’s nothing complex about it, but it’s basically very very very good, no, exceptional meat (both chicken and the lamb) on rice that has soaked up some flavoursome juices from the top two layers. Everything just marries together harmoniously. The rice is packed full of that flavour from both the slow cooked chicken and lamb (you know that rice is gonna be good). The chicken is the most fall of the bone chicken I have ever had (this is no lie nor an exaggeration); it literally fell off the bone at moment of touching it. Paired with the rice and you got yourself a comforting meal.
Then there’s the meat: slow cooked meat is always going to be a winner. It had amazing flavours and surprisingly, there was no meaty aftertaste whatsoever (in fact this happened to the case with all meat dishes in the country). Combine some of the meat fat with the meat and rice and well… you’re welcome!
The hardest to find dish these days?
Where can you try it? It is a pretty hard to find dish these days especially for us foreigners seeing as there are fewer Bedouins then back in the day and then how many of them would the average tourist have access to? If you’re traveling to Jordan, Wadi Rum is a place you’re very likely to visit. An open desert renowned worldwide for its stunning views and experiences. No place like it to be honest. And for most foreigners this is the place you’re probably going to encounter it. Here most people stay the night in camps (which range in quality and price) and you’re served this for dinner.
We weren’t staying the night because we decided to head back to Amman (to save money), but still opted for this dinner option. And boy were we glad! The night started off with some Bedouin tea (sage and cinnamon) and then we got to witness them removing the lid of the Zarb and extracting it from underground. And then we were treated to a buffet, which included a lot of nice little side dishes and salads, but of course the main event was the Zarb. So, all in all, whether you stay the night here or not, do NOT miss this Bedouin dinner!
If you’re traveling to Jordan, especially for the first time, you’ll need a tour guide and transportation. It will make your life easier and the holiday that much more enjoyable. Visiting places like Petra, Wadi Rum and the Dead Sea in a country where English is not spoken much can be challenging. Get in touch to get more details on who we used and would recommend.
Getting there
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