Zarb (Lamb Cooked in Underground Oven)
Pit-Cooked Lamb (Keto Modified)
Yes, with a tweak: strictly omit all rice, potatoes, or other starchy side dishes. About 3g net carbs per serving, lower than 9 in 10 Jordanian dishes.
What it is
A Bedouin specialty featuring incredibly tender, succulent lamb (usually a whole shoulder or leg) cooked slowly in an underground oven, which infuses the meat with a distinct smoky flavor and rich spices. The keto modification requires omitting the typical rice accompaniment.
Key ingredients
Lamb (shoulder or leg), olive oil, various spices (e.g., black pepper, cumin, turmeric, cardamom, bay leaf, cinnamon, nutmeg), salt.
How to make it keto
Strictly omit all rice, potatoes, or other starchy side dishes. Request with a simple green salad or a side of steamed low-carb vegetables.
Watch out for
Almost always served with rice or potatoes in a restaurant setting. Confirm no hidden sugars in spice rubs, though traditional Zarb is usually savory. Restaurant portions are typically very large.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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