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Equipment

626 sourced equipment pages: vessels, tools, appliances and built structures.

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Editorial illustration of a low, broad unbaked-clay Palestinian tabun with its crown opening closed by a simple lid.
Built structures

Taboon

A Palestinian fixed clay bread oven, broad and low rather than tall, with a closeable top opening and a heated floor; sources distinguish pebble-floor baking from wall-baking in the tannur.

clay-bread-ovens
Palestine
Illustrated cutaway of a zarb: a metal barrel sunk in Wadi Rum sand, with a rack above coals and sand covering the lid.
Built structures

Zarb (Bedouin underground oven)

The zarb is a ground-built oven used by Bedouin cooks in Jordan. A fire heats the bottom of a broad pit; food is then lowered on a rack, covered and slow-cooked with the surrounding earth helping retain heat.

Pits and cavities
Wadi Rum
An illustrated convex metal saj griddle supported above a small bed of embers.
Equipment

Saj

A portable convex metal griddle used for thin flatbreads. Surveyed forms are about 50 cm across and set over embers; regional names and modern heat sources vary.

Baking surfaces and griddles
Jordan