DISH RESEARCH · Sauce
Mahyawa
Also known as: Mahi Abeh, Mahweh, Mahyaveh
Fermented fish sauce of Hormozgan and southern Iran made from small fish, salt, mustard and water, used sparingly with bread or rice.
About Mahyawa
Fermented fish sauce of Hormozgan and southern Iran made from small fish, salt, mustard and water, used sparingly with bread or rice.
Ingredients in Mahyawa
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Anchovybase
- Cuminseasoning
- Coriander seedseasoning
- Mustard Seedseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.