Mahyawa

Mahyawa

Place of origin	Iran
Region or state	Bahrain, Iran and Kuwait
Main ingredients	Fish, water
Cookbook: Mahyawa  Media: Mahyawa

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

History

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 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.

See also

• List of fish sauces

Fish sauces and pastes
Sauce	Fish sauce Anchovy essence Bagoong Bagoong monamon Bagoong terong Budu Cincalok Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce
Paste	Fish paste Garum Gentleman's Relish Jakoten Kamaboko Ngapi Padaek Pissalat Prahok Shrimp paste Surimi
List articles	Fish pastes Fish sauces