Jisheid
Also: Jasheed · الجشيد
A venerable coastal dish: minced baby-shark meat cooked with spices, served with sweet muhammar rice.
Story & History
Jisheid is one of the dishes most tied to the identity of the Emirati coast: baby shark (jarjoor) is boiled, flaked, then cooked dry with onions and spices. It is traditionally served with sweet muhammar rice — the salty-sweet pairing that defines the coastal kitchen.
Occasions
- Coastal tables
- Fridays
- Heritage occasions
Core Ingredients
- Boiled, flaked baby-shark meat
- Onion and garlic
- Bzar, turmeric, black pepper
- Ground loomi
- Oil or ghee
Traditional Method Outline
- Boil, clean and finely flake the fish
- Sweat onion and garlic, then bloom the spices
- Fold in the flaked fish and cook until dry and deeply seasoned
Serving
Served with sweet muhammar rice or plain rice, and daqoos.
Allergens
- Fish
Recipe by
Documentation
This entry is awaiting review by a specialist chef or heritage expert. It is not presented as a settled reference.
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