However, I researched online that most of the dishes are prepared on the stovetop. They are also traditionally prepared over a long period, which ensures that the food develops a good flavor. I was particularly interested in learning about mehyawa. I learned that it is made from dried anchovies and a combination of different spices. This is ground up and mixed with vinegar, water and lemon juice. Finally, it sits in the sun for two to three weeks before it is served on top of bread.
Bahraini breakfast is an example of how food is not limited to one country. Although these foods are traditional in Bahrain, they are also influenced by the ingredients, flavors and cooking methods of neighboring countries. Nearby countries like Iran, Kuwait and Qatar have very similar foods but with slight differences. This similarity is a result of immigration, historical trade routes and the types of food that grow in this region.
