Mahyawa or mehyawa is an Iranian cuisine tangy sauce made out of fermented fish.

History

Mahyawa is a famous dish widely consumed in Southern Iran, the southern regions of Fars Province and Hormozgan, as well the Gulf especially the GCC countries, which has been introduced there by the Achums. it was brought by the migration of the Achums (known locally as the Huwala and Ajam communities). It is typically served on top of a wafer thin crispy flat bread called regag or tumushi, and falazi. Mahyawa is made from salted anchovies and ingredients include: fennel seeds, cumin seeds, coriander seeds and mustard seeds. 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, in clear bottles, showing the brown-colored sauce.