How to pronounce Zarb

Zarb is written زرب where it comes from. In the International Phonetic Alphabet it is /zarb/. In plain English letters that is ZARB, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Zarb?

Zarb is a main dish of Jordan. Where it comes from: Aqaba (Wadi Rum). People usually eat it on festive days and at lunch or dinner. Its main ingredients are lamb, chicken and vegetables. It tastes smoky and savory.

Where Zarb comes from

Zarb is one of 10 signature dishes of Jordan on this map.

• Galayet bandora قلاية بندورة · Main dish · Aqaba and the south

  Galayet bandora, "pan of tomatoes", is tomatoes fried in olive oil with onion, garlic, hot peppers and salt until soft and thick.

• Mansaf منسف · Rice dish · Amman and Karak

  Mansaf is lamb cooked in jameed, a sauce made from dried, salted sheep's or goat's yogurt, served on a large tray over thin shrak bread and a mound of rice, scattered with toasted almonds and pine nuts.

• Maqluba مقلوبة · Rice dish · All Jordan

  Maqluba, "upside-down", is a pot of rice, meat, usually chicken or lamb, and fried vegetables such as aubergine, cauliflower and potato, cooked in layers and then turned out onto a large plate in one piece, like a cake.

• Jameed جميد · Snack · Jordan

  Jameed is hard, dried and soured yogurt, shaped into balls and left in the sun until it is stone-hard; it is then cooked, or used to cook other dishes.

• Rashoof رشوف · Soup & stew · Northern Jordan

  Rashoof, also called madqouqa, is a traditional Jordanian dish especially known in the north and centre of the country and in the Syrian desert.

• Makmoura مكمورة · Main dish · Irbid

  Makmoura is an old Jordanian country dish of the rural north, especially Ramtha, Huwwara and the villages of the north of Irbid governorate.

Food of Jordan

Dishes like Zarb in other countries

Same type of dish and similar main ingredients as Zarb:

• Tagine طاجين · Main dish · Morocco

  A tagine is both the dish and the pot: a shallow clay base with a tall conical lid that sends steam back down, so meat and vegetables braise slowly in very little water, which suits a dry country.

• Balti · Main dish · West Midlands, United Kingdom

  A balti is a curry cooked fast over high heat in a thin pressed-steel bowl, and served in the same bowl at the table, with naan to scoop it up.

• Tokat kebabı · Main dish · Tokat, Türkiye

  Tokat kebabı is a kebab from Tokat, in the inland Black Sea region: lamb pieces are hung on a vertical skewer with slices of potato, aubergine, tomato and green peppers between them, and roasted in a wood oven so the fat drips onto the vegetables.

• Khorovats խորոված · Main dish · All Armenia, Armenia

  Khorovats is Armenian barbecue: pieces of pork, lamb or beef, usually on the bone, marinated with onion and salt and grilled on long skewers over grapevine wood or coals.