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Mahyawa
Mahyawa.2.jpg
Various leavened breads
Main ingredients Fish, water
Cookbook: Mahyawa  Media: Mahyawa

Mahyawa or mehyawa (Arabic: مهياوة‎) is a tangy sauce made out of fish.

History[edit]

It is originally from the southern coastal regions of Iran, but has become a popular food item in the Gulf countries, brought by the migration of the Arab Huwala and Ajam communities. It is typically served on top of khubz (Arabic flatbread), regag, and falazi, a wafer thin crispy flat bread that resembles crepe. Mahyawa is made from salted Anchovies and ingredients include: fennel seeds, cumin seeds, coriander seeds and mustard seeds.

It is usually sold at Iranian bread stores, in distinctive clear bottles, showing the brown colored sauce.

See also[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Mahyawa — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.

1 news items

Khaleej Times

Khaleej Times
Thu, 23 Jan 2014 11:43:39 -0800

Raqaq (thin bread) with eggs, cheese, margarine; falazi bread with eggs, mahyawa (tangy sauce made of fish), cheese or margarine are also prepared here. To truly understand history, it is not enough to see where they lived and what they ate but how ...
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