Jasheed — Print Recipe — The Culinary Codex

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.

Ingredients

500g small shark or firm white fish, cubed
2 onions, finely sliced
3 tomatoes, chopped
2 dried limes (loomi), cracked
2 tsp bezar spice blend
1 tsp turmeric
3 cloves garlic, crushed
3 tbsp vegetable oil
2 cups water
Salt to taste
Fresh coriander

Instructions

1 Wash fish thoroughly. If using shark, soak in salted water for 30 minutes to remove strong flavors. Pat dry.
2 Heat oil and fry onions until golden. Add garlic, bezar, and turmeric. Cook 1 minute.
3 Add chopped tomatoes and cook until they break down into a sauce.
4 Add fish pieces and dried limes. Pour in water to just cover. Bring to a gentle boil.
5 Reduce heat and simmer covered for 30-40 minutes until fish is very tender and breaking apart.
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.