A traditional Emirati stew of small shark meat slow-cooked with onions, bezar spice blend, and loomi. A unique Gulf delicacy showcasing the UAE's deep maritime heritage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving plate
Garnishes: fresh coriander, lemon wedges
Accompaniments: steamed rice, regag bread
Instructions
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1
Wash fish thoroughly. If using shark, soak in salted water for 30 minutes to remove strong flavors. Pat dry.
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2
Heat oil and fry onions until golden. Add garlic, bezar, and turmeric. Cook 1 minute.
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3
Add chopped tomatoes and cook until they break down into a sauce.
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4
Add fish pieces and dried limes. Pour in water to just cover. Bring to a gentle boil.
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5
Reduce heat and simmer covered for 30-40 minutes until fish is very tender and breaking apart.
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6
Stir to flake the fish into the sauce. Garnish with fresh coriander and serve with rice.
Did You Know?
Emirati fishermen historically caught small sharks using hand lines from wooden dhows, and jasheed was the everyday meal of coastal families.
Chef's Notes
Equipment Tips
- heavy pot
- sharp knife
- mortar and pestle
Garnishing
fresh coriander, lemon wedges
Accompaniments
steamed rice, regag bread
The Story Behind Jasheed
Jasheed reflects a time when the UAE's coastal communities relied entirely on the sea for sustenance. Small sharks were abundant in Gulf waters and became a dietary staple for fishing families. The slow-cooking technique breaks the firm fish into shreds that meld with the spiced sauce, creating a deeply flavored stew. While less common today, jasheed remains an important cultural dish that connects Emiratis to their maritime past.
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