🫓 Regag with Mahyawa
Regag with mahyawa is a paper-thin Emirati flatbread cooked crisp on a hot dome griddle, brushed with mahyawa, the tangy fermented fish sauce of the Gulf, and often topped with an egg cracked straight onto the bread. The result is crunchy, salty and savoury. It is sold folded in half at breakfast stalls and eaten hot with sweet tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour
- 1/4 tsp salt
- about 180 ml water
- 2 tbsp mahyawa sauce
- 2 eggs
Method
- Mix flour, salt and water into a smooth, runny dough and let it rest 10 minutes.
- Heat a dry griddle or wide pan over high heat.
- Smear a thin layer of dough across the hot surface with your palm or a spatula and cook until it sets.
- Brush with mahyawa, crack an egg on top and spread it thinly.
- Cook until the bread is crisp and the egg is set, then fold and serve hot.
How to make it lighter
- Use one egg per two breads instead of one each to cut calories.
- Spread the mahyawa thinly: it is very salty and a little goes a long way.
- Pair with unsweetened tea rather than sweet karak to keep breakfast lighter.
History
Mahyawa is made by fermenting small fish with salt and spices, a technique long associated with southern Iran and the Arab side of the Gulf. Regag topped with mahyawa and egg is today a familiar street breakfast in the UAE and Bahrain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →