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 Mahyawa (bottle) | |
| Alternative names | Mahyaweh/Mashaweh (GCC Countries) Mahywaeh (Farsi, Iran) Mahi-aweh/Mah-weh (Achomi) |
|---|---|
| Type | Fish sauce |
| Place of origin |  Iran (South) |
| Region or state | Iran,Kuwait,Bahrain,United Arab Emirates,Qatar |
| Main ingredients | Anchovyfishes,fennel seeds,cumin seeds,coriander seeds,Mustard seeds,water,Flatbread |
Mahyawa ormehyawa (Farsi:مهیاوه) is anIranian cuisine tangysauce made out of fermented fish.
Mahyawa is often sold at bakeries and by street vendors in thesouthern parts of Iran, especiallyHormozgan,Bushehr and the southern parts ofFars province, and some of theGCC Countries, in clear bottles, showing the brown-colored sauce.
The name (Mahyaweh;ماهیآوه) is derived from Mahweh (مهوه) which inAchomi language means Mah (ِمَه;mah or ماهی;mahi) for “fish” and Aweh (آوَه) or Ow (آو) for “water”.[1]: 177 [note 1]
Mahyawa (inArabic:مهياوه,romanized: Mahyaweh orArabic:مشاوة,romanized: Meshaweh) is a famous dish widely consumed inSouthern Iran, the southern regions ofFars Province andHormozgan,[1]: 177 [2][3][4] as well the rest of theGulf especially theGCC countries,[3][2][4] which has been introduced there by the it was brought by the migration of theAchums (known locally as theHuwala andAjam communities or more commonly “Khodmooni”).[2][1]: 177
They claim it was invented byAvicenna, and according to others it was prepared byBozorgmehr the minister ofAnoushirvan, and they believe that eating Mahweh/Mahyaweh, which also containsmustard, prevents skin disease (Vitiligo).[5]
Mahyawa containsphosphorus andcalcium, in addition to manyvitamins. Among its benefits is that it helps reduce the effects ofbronchial asthma and enhancesmental strength. Fish is also known as "food for the brain." Research has shown that fish is brain food due to its highprotein content. Fish oil has the ability to relieverheumatic pain andjoint stiffness, and it also containsvitamin D.[6]
Additionally, it helps reduce the risk of poisoning fromtoxic substances likemercury. It lowers the risk of death fromheart disease by 30%, reduces the symptoms ofrheumatoid arthritis, relieves migraine pain, preventscancerous tumors (as tested onlab animals), and regulates the function ofanti-inflammatory substances.[7]
Mahyawa (or Mahyaweh) is a traditional fermentedfish sauce made primarily from dried, saltedanchovies (known inBahrani Arabic as "matoot") which are less than 10 cm in length, and a blend of aromatic spices. The fish should ideally be sun-dried, with heads removed before grinding into a fine powder. The spice mix typically includescoriander seeds (toasted until slightly browned),fennel oranise seeds (حبه حلوه),cumin (ground), andmustard seeds (which can be added whole or ground). Some versions also includecoarse salt,white vinegar,lemon juice, andwater to help ferment the mixture. To prepare it, mix 1 kg of dried anchovy fish with about 250g each of coriander, anise, and mustard seeds, 1 cup of ground cumin, 2 cups of coarse salt, 1 cup of white vinegar, ½ cup of lemon juice, and around 3 litters of water. Heat the liquid ingredients with the salt until hot (without boiling), then add the ground fish and spices. Stir for about 7 minutes, then let it cool. Pour the mixture into a jar, cover with a clean cloth and loose lid, and leave it to ferment in the sun for 2–3 weeks, stirring with a wooden spoon every few days. Once fermentation is complete, store it in a cool place. Mahyawa can vary slightly in ingredients depending on regional or family traditions—some recipes may favor fennel over anise, or use different ratios of spices.[7][8]
It is typically served on top of a wafer thin crispyflat bread localSaj bread (known asRegag) or Tumushi, andFalazi.
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