Samiksha Jaiswal (Editor)

Mahyawa

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Main ingredients
  
Main ingredient
  
Water

Place of origin
  
Mahyawa ijustcookinginmediaMahyawajpg

Region or state
  
Bahrain, Iran and Kuwait, and Turkey

Similar
  
Water, Kabab torsh, Koloocheh, Shekarpareh, Pomegranate soup

Mahyawa iran


Mahyawa or mehyawa (Persian: مهیاوه‎‎) is an Iranian cuisine tangy sauce made out of fermented fish.

Contents

Mahyawa sauce


History

Mahyawa Mehyawa an Arabian Fermented Fish Sauce anissa39s blog

Mahyawa originates in the southern coastal regions of Iran, but has become a popular food item in the Persian Gulf countries, brought by the migration of the Arab Huwala and Ajam communities. It is typically served on top of a wafer thin crispy flat bread called regag or tumushi, and falazi. Mahyawa is made from salted Anchovies and ingredients include: fennel seeds, cumin seeds, coriander seeds and mustard seeds.

Mahyawa Mahyawa Picture of Emmawash Traditional Restaurant Muqaba

Mahyawa is often sold at bakeries and by street vendors in the southern parts of Iran, especially Hormozgan, Bushehr and the southern parts of Fars province, in clear bottles, showing the brown colored sauce.

Mahyawa mahyawa anissa39s blog

Mahyawa mahyawa hashtag on Twitter

Mahyawa mahyawa hashtag on Twitter

Mahyawa justcookingin Food Dictionary Sauces Mahyawa Sauce

References

Mahyawa Wikipedia


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