Wasfetna

Zarb with vegetables

Bone-in lamb over potato, carrot, courgette and onion, cooked covered and then browned in the oven.

Meat and vegetable zarb
Cooking time
2 hr 40 min
Hands-on time
30 min
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
760

Bedouin zarb is buried in a pit in the ground, and this is the oven version. The vegetables under the meat soak up its juices, the foil traps the steam until the meat is tender, then it's uncovered to brown. A dish that's planned ahead — the marinade is best left overnight.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the zarb

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Deep baking tray — Vegetables in the base, meat above them, water beneath both.
  • Aluminum foil — Sealing it tightly traps the steam that tenderizes the meat before browning.

Method

  1. Rub the meat well with oil, spices, and salt, and leave it to marinate in the refrigerator.

    1 hrYou can walk away
    You’ll know it’s ready when

    The spices covered all the pieces.

    Tip: A full night is better — zarb is a dish you plan, not improvise.

  2. Arrange the large vegetables at the bottom of a deep tray, and place the meat on top of them.

    10 min
    You’ll know it’s ready when

    The vegetables form a complete layer under the meat.

    Tip: The vegetables under the meat absorb its juices during grilling — this compensates for the pit in the zarb.

  3. Pour water into the bottom, cover the tray tightly with aluminum foil, and bake at 180°.

    1 hrYou can walk away
    You’ll know it’s ready when

    The steam is trapped and the foil has puffed up slightly.

  4. Remove the foil and increase the temperature to 220° until the top browns.

    20 min
    You’ll know it’s ready when

    The meat is browned outside and the vegetables are golden at the edges.

  5. Take the tray out and let it rest before serving with yogurt and bread.

    10 minYou can walk away
    You’ll know it’s ready when

    The juices have settled and the meat is falling apart with a fork.

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