File:Uncooked zarb (cropped).jpg

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English: Cooked Zarb (زرب) (Also called Haneeth حنيذ) being prepared. Fresh lamb meat is placed on trays and accompanied by fresh tomatoes and onions and a pot of rice. The trays are inserted onto baking column. The baking column is inserted into a barrel dug underground. The source of heat are the burning coals of dried branches of black saxaul / sacsaoul (Haloxylon ammodendron). out of its underground cooking hole (barrel oven). Cooking time is -+2 hours. Location: Hisma desert (a.k.a Wadi Rum), Jordan تحضير الزرب (الحنيذ) في صحراء حسمى في الأردن: يوضع لحم الخروف الطازج على صواني حديدية مع الطماطم والبصل وقدر من الأرز، وتوضع الصواني على هيكل معدني قبل ادخالها ببرميل تحت الأرض كان قد تم اشعال حطب من الغضى فيه حتى همدت ناره وغدا جمراً. مدة الطبخ بحدود ساعتين. في
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Author فيصل العدناني
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Camera location29° 35′ 35″ N, 35° 25′ 12″ E Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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current11:58, 3 December 2017Thumbnail for version as of 11:58, 3 December 20171,384 × 1,533 (535 KB)فيصل العدناني (talk | contribs)File:Uncooked zarb.jpg cropped 10 % horizontally and 25 % vertically using CropTool with precise mode.

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