Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 3 ts Hawayij
6 Thickly cut grilling steaks Oil; for basting
-OR- lamb chops Salt

Slit fat selvedge on steaks or chops to prevent meat curling while
cooking. Sprinkle meat on each side with hawayij and leave for 30
minutes at room temperature.

When coals are red hot, dab meat with oil and place over fire. Cook
until seared on each side and raise grid or move meat to a cooler
part of the fire. Continue to cook until done to taste, though the
Yemani taste is for well-done meat. Brush occasionally with oil
during cooking.

When cooked, season with salt and serve immediately.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias

Browse by categories