Zarb, also known as “Zarb Bedouin barbecue,” is a traditional cooking method used by the Bedouin people. It is a unique and ancient method of preparing a feast in the desert, where the food is cooked underground using hot coals and sand.
To prepare Zarb, a large pit is dug in the ground and lined with hot charcoal. The charcoal is left to burn until it turns into a bed of glowing embers. Marinated meat, such as lamb, chicken, or goat, along with vegetables like potatoes, carrots, and onions, is placed in large metal trays or wrapped in foil. The trays are then lowered into the pit on top of the hot embers.
The pit is then covered with a layer of sand, effectively sealing the heat inside and creating a makeshift oven. The meat and vegetables slowly cook in the sand oven for several hours, resulting in tender and succulent dishes infused with the smoky flavors of the charcoal.
The Zarb cooking method is not only practical for the desert environment, but it also imparts a unique taste to the food, making it a cherished culinary tradition among the Bedouin communities. The slow-cooking process ensures that the meat is incredibly tender and infused with the aromatic spices and marinades used in the preparation.
Zarb is often served during special occasions and gatherings, such as weddings, festivals, and family reunions. The communal aspect of Zarb brings people together, as they gather around the pit to enjoy a delicious and hearty feast cooked in the heart of the desert, surrounded by the vastness of the dunes and under the open desert sky.
