A thin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread. It was brought by Emirati families of Iranian coastal origin, and anchovy or sardine is fermented with spices into a sauce that carries a whole meal.
It is a low-acid ferment of raw fish held for months at ambient temperature — the conditions Clostridium botulinum needs — kept safe by a salt ratio measured against the weight of fish, and every Gulf grocer sells it ready-made.
What goes into it
- anchovy or sardine
- salt, heavily
- mustard seed, fennel, cumin and coriander
- tamarind or lime
How it is made
Whole small fish are packed with a great deal of salt in a sealed vessel and left in the warm for weeks or months until the flesh breaks down entirely into a brown liquid. That liquid is drained, boiled with toasted ground spices and tamarind, strained and bottled. The salt concentration, not refrigeration, is what keeps it safe while it works.
How long it takes: several weeks to several months of fermentation
How it is eaten
Smeared inside hot regag bread with egg and cheese, or stirred into rice.
History
Brought by Emirati families of Iranian coastal origin; anchovy or sardine is fermented with spices into a pungent sauce.
Frequently asked questions
What is Mehyawa?
Mehyawa is a fermented & pickled from United Arab Emirates: thin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread. Brought by Emirati families of Iranian coastal origin; anchovy or sardine is fermented with spices into a pungent sauce.
How is Mehyawa made?
Whole small fish are packed with a great deal of salt in a sealed vessel and left in the warm for weeks or months until the flesh breaks down entirely into a brown liquid. That liquid is drained, boiled with toasted ground spices and tamarind, strained and bottled. The salt concentration, not refrigeration, is what keeps it safe while it works. It takes several weeks to several months of fermentation.
Can I make Mehyawa at home?
No, and the atlas gives no method for it. It is a low-acid ferment of raw fish held for months at ambient temperature — the conditions Clostridium botulinum needs — kept safe by a salt ratio measured against the weight of fish, and every Gulf grocer sells it ready-made.
What goes into Mehyawa?
Anchovy or sardine, salt, heavily, mustard seed, fennel, cumin and coriander, tamarind or lime.
How is Mehyawa eaten?
Smeared inside hot regag bread with egg and cheese, or stirred into rice.
