Grilled Fish Skewers With Hawayej and Parsley

Page 226

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Review

This recipe is all about the Hawayej, and I have a feeling that it really didn’t do it justice. The Yemeni spice blend is made of common spice rack ingredients and is usually “used to flavor hearty soups and stews”; in this recipe it’s used to marinate fish. The flavour wasn’t bad, it just wasn't great and it received mixed reactions from family who didn’t like the cloves in particular. I think this blend might benefit from a longer cooking time that gives the spice flavours a chance to develop and meld together.

I served the fish with couscous with tomato and onion.

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