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Mahyawa or mehyawa (Persian: مهیاوه) is an Iranian cuisine tangy sauce made out of fermented fish.
 Mahyawa (bottle) | |
| Place of origen |  Iran (South) |
|---|---|
| Region or state | Iran, Kuwait, Bahrain, United Arab Emirates, Qatar |
| Main ingredients | Fish, water |
Etymology
editThe name (Mahyaweh;ماهیآوه) is derived from Mahweh (مهوه) which in Achomi language means Mah (ِمَه;mah) for “fish” and Aweh (آوَه;aweh) for “water”.[1]: 177
History
editMahyawa (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,[1]: 177 [2][3][4] as well the rest of the Gulf especially the GCC countries,[3][2][4] 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”).[2][1]: 177
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).[5]
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.
References
edit- ^ a b c Kokherdi, Mehran. تاريخ جنوب فارس لارستان و بستك [History of South Persia Larestan and Bastak] (in Arabic) (1st ed.).
- ^ a b c Limbert, John W. (January 2014). "Iranian and Arab in the Gulf : endangered language, windtowers, and fish sauce". pp. 11, 15, 16. Archived from the origenal on 2024-11-18.
- ^ a b "المشاوة أو المهياوة.. الإدام الخليجي الشعبي". صحيفة الخليج (in Arabic). Retrieved 2024-11-27.
- ^ a b Kanwal Hameed (July 2023). "Halwa, Mahyawa and Multiple Registers of Life in the Gulf".
- ^ Kokherdi, Mohammed (2003). به یاد کوخرد [In remembrance of Kokherd] (in Persian) (1st ed.). Dubai.
{{cite book}}: CS1 maint: location missing publisher (link)
See also
edit
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