This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Mahyawa" – news · newspapers · books · scholar · JSTOR (March 2024) (Learn how and when to remove this message) |
Mahyawaormehyawa (Persian: مهیاوه) is an Iranian cuisine tangy sauce made out of fermented fish.
Place of origin | Iran (South) |
---|---|
Region or state | Iran, Kuwait, Bahrain, United Arab Emirates, Qatar |
Main ingredients | Fish, water |
Mahyawa originates in the southern coastal regions of Iran, but has become a popular food item in most Persian Gulf countries,[1] brought by the migration of the 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 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.
This condiment-related article is a stub. You can help Wikipedia by expanding it. |
This Persian cuisine-related article is a stub. You can help Wikipedia by expanding it. |