Shawayuh (Spiced Charcoal Grilled Meat)

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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.