Gulf

Traditional Gulf Mahyawa

Name: Traditional Gulf Mahyawa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 1 cup Dried muttot fish; 2 tbsp Mustard seeds; 1 tbsp Cumin seeds; 1 tbsp Dry coriander seeds; 1 tsp Fennel seeds; 2.5 cup Warm water; 1 tsp Sea salt; 2 tbsp Lemon juice

A popular dried fish sauce famous in Gulf cuisine, characterized by its rich flavor infused with spices and mustard seeds, traditionally served with hot bread and oil.

35 min 4 servings 135 cal/serving Medium 9 views

Ingredients

Servings

Dried muttot fish (Cleaned and finely ground) 1 cup
Mustard seeds (Toasted and lightly ground) 2 tbsp
Cumin seeds (Toasted and ground) 1 tbsp
Dry coriander seeds (Toasted and ground) 1 tbsp
Fennel seeds (Toasted and ground) 1 tsp
Warm water 2.5 cup
Sea salt 1 tsp
Lemon juice 2 tbsp

Instructions

Toasting the spices

In a dry skillet over low heat, toast the mustard seeds, coriander, cumin, and fennel until fragrant, then remove them and let them cool completely before grinding them finely. · 5 min
Mixing the dry ingredients

In a deep bowl, mix the ground muttot fish powder with the ground spice mixture and salt thoroughly until the dry ingredients are combined.
Adding liquids

Gradually add the warm water while continuously whisking with a spoon or a hand whisk to obtain a smooth, medium-thick consistency.
Cooking and simmering

Place the mixture in a small saucepan over very low heat for 15 minutes, stirring continuously until the texture thickens slightly and the flavors meld, then remove from heat and stir in the lemon juice. · 15 min
Serving

Pour the mahyawa into a clean glass jar and let it cool completely, then serve it spread over regag bread or Iranian bread with a little sheep ghee or olive oil.

Nutrition / serving

135

cal

23.5

protein g

4.5

carbs g

2.5

fat g

Chef's tips

For a mild and balanced flavor, make sure to sift the ground muttot fish powder after milling to remove any coarse impurities; mahyawa can be stored in an airtight jar in the refrigerator for several weeks.