Categories: Beef, Ethnic, Lamb 
      Yield: 6 servings 
  
           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