| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Yemani | 6 | Servings | |
INGREDIENTS
| 6 | Thickly cut grilling steaks OR- lamb chops | |
| 3 | ts | Hawayij |
| Oil; for basting | ||
| Salt |
INSTRUCTIONS
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
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