Mahyawa

{{Short description|Iranian cuisine tangy sauce made out of fermented fish}} {{More citations needed|date=March 2024}} {{Infobox food | name = Mahyawa | image = Mahyawa 2.jpg | caption = Mahyawa (bottle) | alternate_name = Mahyaweh/Mashaweh (GCC Countries) Mahywaeh (Farsi, Iran) Mahi-aweh/Mah-weh (Achomi) | country = {{IRN}} (South) | region = Iran, Kuwait, Bahrain, United Arab Emirates, Qatar | creator = | course = | type = Fish sauce | served = | main_ingredient = Anchovy fishes, fennel seeds, cumin seeds, coriander seeds, Mustard seeds, water, Flatbread | variations = | calories = | other = }}

'''Mahyawa''' or '''mehyawa''' ({{langx|fa|مهیاوه|label=Farsi}}) 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”.<ref name=":03" />{{Reference page|page=177}}{{NoteTag|Ow is the equivalent of Aab (آب) in Farsi (New Persian)}}

==History== Mahyawa (in {{Langx|ar|مهياوه|Mahyaweh}} or {{Langx|ar|مشاوة|Meshaweh}}) is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan,<ref name=":03">{{Cite book |last=Kokherdi |first=Mehran |url=https://www.antoineonline.com/intr/en/default/p/%D8%AA%D8%A7%D8%B1%D9%8A%D8%AE%20%D8%AC%D9%86%D9%88%D8%A8%20%D9%81%D8%A7%D8%B1%D8%B3%20%D9%84%D8%A7%D8%B1%D8%B3%D8%AA%D8%A7%D9%86%20%D9%88%20%D8%A8%D8%B3%D8%AA%D9%83-%D9%85%D9%87%D8%B1%D8%A7%D9%86%20%D9%83%D9%88%D8%AE%D8%B1%D8%AF%D9%8A%20/1000000704839 |title=تاريخ جنوب فارس لارستان و بستك |edition=1st |pages= |language=ar |trans-title=History of South Persia Larestan and Bastak }}{{Dead link|date=August 2025 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>{{Reference page|page=177}}<ref name=":5">{{cite web |last1=Limbert |first1=John W. |date=January 2014 |title=Iranian and Arab in the Gulf : endangered language, windtowers, and fish sauce |url=https://durham-repository.worktribe.com/output/1699797 |url-status=live |archive-url=https://archive.org/details/iranian-and-arab-in-the-gulf-endangered-language-windtowers-and-fish-sauce |archive-date=2024-11-18 |pages=11, 15, 16}}</ref><ref name=":0">{{Cite web |title=المشاوة أو المهياوة.. الإدام الخليجي الشعبي |url=https://www.alkhaleej.ae/%D9%85%D9%84%D8%AD%D9%82/%D8%A7%D9%84%D9%85%D8%B4%D8%A7%D9%88%D8%A9-%D8%A3%D9%88-%D8%A7%D9%84%D9%85%D9%87%D9%8A%D8%A7%D9%88%D8%A9-%D8%A7%D9%84%D8%A5%D8%AF%D8%A7%D9%85-%D8%A7%D9%84%D8%AE%D9%84%D9%8A%D8%AC%D9%8A-%D8%A7%D9%84%D8%B4%D8%B9%D8%A8%D9%8A |access-date=2024-11-27 |website=صحيفة الخليج |language=ar}}</ref><ref name=":1">{{cite web |author=Kanwal Hameed |date=July 2023 |title=Halwa, Mahyawa and Multiple Registers of Life in the Gulf |url=https://archive-stories.com/Halwa-Mahyawa-and-Multiple-Registers-of-Life-in-the-Gulf}}</ref> as well the rest of the Gulf especially the GCC countries,<ref name=":0" /><ref name=":5" /><ref name=":1" /> 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”).<ref name=":5" /><ref name=":03" />{{Reference page|page=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).<ref>{{Cite book |last=Kokherdi |first=Mohammed |title=به یاد کوخرد |year=2003 |edition=1st |location=Dubai |language=fa |trans-title=In remembrance of Kokherd}}</ref>

== 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.<ref>{{Cite book |last=Kokherdi |first=Mohammadian |title=شهرستان بستک وبخش کوخرد |year=2005 |edition=1st |language=Fa |trans-title=Bastak County and Kukherd District}}</ref>

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.<ref name=":2">{{Cite book |last=Al-Kukherdi (الكوخردي) |first=Muhammad, Muhammed Yusuf (محمد بن محمد بن يوسف) |title=Kookherd, an Islamic District on the bank of Mehran River (کُوخِرد حَاضِرَة اِسلامِیةَ عَلی ضِفافِ نَهر مِهران) |year=1997 |edition=3rd |language=Ar}}</ref>

== 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.<ref name=":2" /><ref>{{Cite book |title=مأكولات شعبية بحرينية |year=2013 |trans-title=Bahraini popular/traditional foods}}</ref>

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

==References== {{Reflist}}

== Notes == {{reflist|group=note}}

==See also== {{portal|Food}} * List of fish sauces

Category:Bahraini cuisine Category:Emirati cuisine Category:Fermented fish Category:Fish sauces Category:Iranian cuisine Category:Kuwaiti cuisine Category:Qatari cuisine