Shawayuh

1. 1

   Slit fat selvedge on steaks or chops to prevent meat curling while cooking.

2. 2

   Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature.

3. 3

   When coals are red hot, dab meat with oil and place over fire.

4. 4

   Cook until seared on each side and raise grid or move meat to a cooler part of the fire.

5. 5

   Continue to cook until done to taste, though the Yemani taste is for well-done meat.

6. 6

   Brush occasionally with oil during cooking.

7. 7

   When cooked, season with salt and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.