tɹɐdˈɪʃənəl jˈɛmɛni kˈʊks pɹɪpˈɛɹ sˈæhɐwˌɪk jˈuːzɪŋ tˈuː stˈoʊnz: ɐ lˈɑːɹdʒ stˈoʊn kˈɔːld mˈɑːɹhə ˈæɹəbɪkmˈiːm ˈæɹəbɪkrˈɑːʔ ˈæɹəbɪkhˈæ ˈæɹəbɪkælˈifmɐksˈuɹæ jˈuːzd æz ɐ wˈɜːk sˈɜːfɪs ænd ɐ smˈɔːlɚ wˈʌn kˈɔːld dˌʌbəljˌuːdˌiːˈaɪ ˈæɹəbɪkwˈæw ˈæɹəbɪkdˈæl1 ˈæɹəbɪkjˈɛʔ fɔːɹ kɹˈʌʃɪŋ ðɪ ɪŋɡɹˈiːdiənts.
Traditional Yemeni cooks prepare sahawiq using two stones: a large stone called marha' (مرهى) used as a work surface and a smaller one called wdi (ودي) for crushing the ingredients.