Jesheed: The Traditional Emirati Spiced Fish Dish with Full Recipe

When the culinary abundance of the Arabian Gulf is thought of, one might think of Harees, Machboos, and Luqaimat. There exists, however, a dish concealed in the core of Emirati coastal kitchens that should be equally noted as that above—Jesheed.

Jesheed is a classic Emirati dish that consists of shredded fish, usually baby shark or other similar fi4rm white fish.

It is cooked with an aromatic blend of spices, onions, garlic, and black lime (loomi), and it shows the strong affinity of the Emirati towards the ocean.

Cooked originally by families of fishermen, Jesheed has now gained acceptance as part of upscale Emirati dining as well as celebrations.

Here, we provide answers to important questions about Jesheed, take you through the recipe, clarify every step, and offer some special serving tips—particularly with the classic Khameer bread.

What is Jesheed?

Jesheed (Arabic: جشيد) is a meaty dish made of boiled, shredded, and spiced fish, typically baby shark.

The flesh is tendered, flaked very finely, and then sautéed with spices and aromatic items to produce it as rich, crumbly, and highly flavored.

Traditionally, Jesheed is accompanied with white rice or with Khameer, sweet Emirati bread. Its strength is that it’s both simple and balanced—neither too spiced nor dull.

It’s a reflection of the UAE’s skill at taking humble ingredients and making something special with technique and tradition.

Historical and Cultural Significance of Jesheed

Historically, fishing was a mainstay activity for most Emiratis who lived close to the coast. Foods such as Jesheed were created out of necessity to make use of every aspect of the catch, particularly baby sharks and small fish that were not conducive to being grilled or filleted.

When is Jesheed served?

While Jesheed may be taken on regular days, it is usually:

• Served on family occasions
• Present in Ramadan iftar tables
• Served on National Day festivals or cultural events

Jesheed is a dish that keeps culinary memory alive, being handed down generation after generation with pride.

What Type of Fish is Used in Jesheed?

The authentic use of baby shark (locally referred to as “Safi” or “Kabat”), which has a meaty texture and can absorb spices.

But if you have sustainability issues or cannot find baby shark, you may replace it with:

• Hamour (grouper)
• Safi (rabbitfish)
• Kingfish (Kanaad)
• Tilapia or Cod (new alternatives)

The aim is to employ a firm, low-fat fish that will not become mushy after boiling.

Jesheed Recipe Ingredients

Here’s a complete list of ingredients used in the traditional Jesheed recipe:

Main Ingredients:

• 500g baby shark or white fish fillets
• 1 medium onion (chopped finely)
• 2 cloves garlic (crushed or chopped)
• 2 tablespoons vegetable oil or ghee

Spice Mix:

• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon (optional but traditional)
• 1/2 tsp black pepper
• 1/2 tsp red chili powder (adjust to taste)
• Salt (to taste)

Additional Flavor Enhancers:

• 1 dried black lime (loomi), crushed
• Juice of 1 lemon (or 1 tbsp vinegar for tanginess)
• Water (for boiling the fish)

How to Make Jesheed – Step-by-Step Preparation

If you don’t know how to make Jesheed then here is a step-by-step process of making the perfect Jesheed.

Step 1: Clean and Boil the Fish

• Rinse your fish fillets in cold water.
• Add to a pot of water that covers.
• Add a dash of turmeric, lemon slice, and dash of salt to eliminate the fishy odor.
• Boil and cook for approximately 15–20 minutes until complete.
• Drain, let it cool a bit, and gently peel off all the bones.
• Shred the fish very fine with your fingers or fork.

Step 2: Prepare the Flavor Base

• Heat 2 tablespoons of oil or ghee in a deep frying pan or pot.
• Sauté chopped onions on medium heat until golden brown.
• Add garlic and cook for another minute.
• Stir in turmeric, cumin, coriander, cinnamon, black pepper, and red chili powder.
• Add crushed black lime and continue stirring until fragrant.

Step 3: Add the Fish and Cook

• Add shredded fish into the pan and mix well to incorporate all the spices.
• Cook on low-medium heat for 10–15 minutes, stirring occasionally.
• Season with lemon juice and salt to taste.

Cooking Tips & Tricks

• Use fresh fish: Fresh or fresh-frozen fish will yield a better texture.
• Don’t omit loomi (black lime): It provides Jesheed with its distinctive tangy-earthy taste.
• Add green chilies for an extra kick if you can handle it.

Be careful not to overcook the fish after shredding in order to retain the fluffy texture.

What to Serve with Jesheed?

Now that you have prepared the Jesheed, the next question that you might be asking is what to eat with Jesheed.

1. Khameer Bread

Traditional companion for Jesheed is Khameer bread—a lightly sweet, pillow-soft flatbread of flour, milk, and dates. The soft bread contrasted with spiced fish is irresistible.

Other combinations:

• Steamed white rice
• Sliced fresh onions and limes
• Tomato-onion salad
• Laban (salty yogurt beverage)

Jesheed Variations to Try

• Jesheed with Tomato Paste – Add a spoon of tomato paste to the spice mix for a richer sauce.
• Spicy Green Jesheed – Use green chilies and coriander leaves for a green variation.
• Jesheed Paratha Wraps – Stuff leftovers in flatbread or paratha for a delicious wrap.
• Jesheed with Yogurt Sauce – Add a refreshing yogurt-garlic sauce on top for contrast.

Soul Of Emirati Coastal Cuisine!

Jesheed is not only a classic fish dish but also a window into the heart of Emirati coastal cuisine.

Through its pungent aroma, flaky texture, and cultural depth, Jesheed distills the essence of the sea and the heat of the desert hearth into one simple yet delicious dish.

Whether you’re in the mood to widen your Gulf cookbook collection, replicate fond childhood memories, or just want to introduce something new and nutritious, Jesheed is the ideal place to start.

More Recipe:

• Maamoul: A Peek into the Timeless Middle Eastern Date Stuffed Cookie
• Regag: The Authentic Emirati Thin Bread That You Will Be Ordering
• Bamya (Okra Stew): A Delicious Middle Eastern Comfort Dish