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Shawayuh (Spiced Charcoal Grilled Meat)
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  • Ready in: 30
  • Serves: 6
  • Difficulty: easy
  • Diet: Diabetic Low Carb Kosher
  • Origin: Middle East
Shawayuh (Spiced Charcoal Grilled Meat)

Shawayuh (Spiced Charcoal Grilled Meat) Yemeni, Though very little meat is available for the Yemeni diet, when it is possible to obtain meat suitable for grilling, these cuts are spiced with hawayij and cooked over glowing charcoal. If the meat is tough, it is simmered after the grilling in a little water flavoured with onion or spring onion.(Comments by: By Tess Mallos, From The Complete Middle Eastern Cookbook

 

Hawayij (also spelled Hawayej or Hawayij) is a mixture of ground spices originally from Yemen. It is used it soups and coffee, as well as many other dishes in modern Israeli cuisine.

Recipe: Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall

2 tablespoons black pepper-corns
1 tablespoon black caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom seeds
2 teaspoons turmeric
1 pinch saffron (optional)

Pound peppercorns, caraway seeds, cumin seeds, coriander seeds, cardamom seeds, turmeric, and (optional) saffron using a mortar and pestle, or use a small food processor.

Ingredients

  • 6 Thickly cut grilling steaks or lamb chops
  • 3 tsp Hawayij
  • oil; for basting
  • Salt

Directions

    1. Slit fat on steaks or chops to prevent meat curling while cooking.
    2. Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature.
    3. When coals are red hot, dab meat with oil and place over fire.
    4. Cook until seared on each side and raise grid or move meat to a cooler part of the fire.
    5. Continue to cook until done to taste, though the Yemani taste is for well-done meat.
    6. Brush occasionally with oil during cooking.
    7. When cooked, season with salt and serve immediately. Source:

    The Complete Middle East Cookbook by Tess Mallos

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