Mahyawa

Mahyawa

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	Anchovy fishes, fennel seeds, cumin seeds, coriander seeds, Mustard seeds, water, Flatbread

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

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, and some of the GCC Countries, in clear bottles, showing the brown-colored sauce.

Etymology

The name (Mahyaweh;ماهی‌آوه) is derived from Mahweh (مهوه) which in Achomi language means Mah (ِمَه;mah or ماهی;mahi) for “fish” and Aweh (آوَه) or Ow (آو) for “water”.

History

Mahyawa (in Arabic: مهياوه, romanized: Mahyaweh or Arabic: مشاوة, romanized: Meshaweh) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan, as well the rest of the Gulf especially the GCC countries, which has been introduced there by the it was brought by the migration of the Achums (known locally as the Huwala and Ajam communities or more commonly “Khodmooni”).

They claim it was invented by Avicenna, and according to others it was prepared by Bozorgmehr the minister of Anoushirvan, and they believe that eating Mahweh/Mahyaweh, which also contains mustard, prevents skin disease (Vitiligo).

Benefits

Mahyawa contains phosphorus and calcium, in addition to many vitamins. Among its benefits is that it helps reduce the effects of bronchial asthma and enhances mental strength. Fish is also known as "food for the brain." Research has shown that fish is brain food due to its high protein content. Fish oil has the ability to relieve rheumatic pain and joint stiffness, and it also contains vitamin D.

Additionally, it helps reduce the risk of poisoning from toxic substances like mercury. It lowers the risk of death from heart disease by 30%, reduces the symptoms of rheumatoid arthritis, relieves migraine pain, prevents cancerous tumors (as tested on lab animals), and regulates the function of anti-inflammatory substances.

Preparing and serving

Mahyawa (or Mahyaweh) is a traditional fermented fish sauce made primarily from dried, salted anchovies (known in Bahrani 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 includes coriander seeds (toasted until slightly browned), fennel or anise seeds (حبه حلوه), cumin (ground), and mustard seeds (which can be added whole or ground). Some versions also include coarse salt, white vinegar, lemon juice, and water 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.

It is typically served on top of a wafer thin crispy flat bread local Saj bread (known as Regag) or Tumushi, and Falazi.

See also

• List of fish sauces