From our friends at Villamammas, Elystan streets traditional Bahrain restaurant.   

Fermented fish sauce. made from sated anchovies, fennel seeds, cumin seeds, coriander seeds and mustard seeds. Best when mixed with a small amount of oil. Shake the bottle and let it rest for 10 minutes before usage.

Typically served on top of the wafer thin crispy fat bread, regag or tumushi. But can also be used to compliment any Middle eastern, Mediterranean or Persian dish.


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