Mahyawa

Fermented fish sauce with spices, spread on warm bread.

Ingredients

• 400 g Anchovies
• 2 tbsp Flour
• 1 tbsp Fennel seeds
• 1 tbsp Coriander seeds
• 1 tbsp Cumin
• 1 tsp Mustard seeds
• 2 tbsp Tamarind paste
• 1 tsp Turmeric
• 3 tbsp Salt
• 3 cups Water

Method

1. Cure the fish — Layer the anchovies with salt and leave them to ferment in a sealed jar for at least two weeks — the smell is meant to be strong.
2. Strain — Press the liquid out through cloth and discard the solids.
3. Toast the spices — Dry-toast the fennel, coriander, cumin and mustard, then grind.
4. Cook — Simmer the fish liquid with the spices, tamarind and turmeric for 20 minutes.
5. Thicken — Whisk the flour into cold water and stir it in until the sauce coats a spoon.
6. Mahyawa is ready — Cool completely and spread on hot regag bread.

More United Arab Emirates recipes

• Machboos
• Harees
• Luqaimat
• Balaleet
• Thereed
• Madrouba