Emirati cuisine: a blend of taste from the sea, desert, and mountains

The Emirati cuisine takes a bit from the sea, the mountains, oasis and the desert. It is a blend of the products brought by the caravans and ships put altogether.

Since the UAE is located along the path of the silk and spice road, it is not surprising that this has influenced its culinary palate.

In fact many of the traditional dishes of Emirati cuisine have meat, cereals, dairy, wheat and ghee in them.

Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. Pepper and salt are also included together with some ingredients from desert plants such as Al Ghaf tree leaves.

With the oil booming, chicken have become more available and used in the modern Emirati cuisine. In the past the only poultry available was the indigenous species of birds (Houbara bustards).

Camel meat was served in the past in some special occasions such as weddings of important people. Today, cultural festivals often put a twist on this tradition by offering modern variations such as camel burgers.

In any Emirati table there is always some rice and potatoes, some meat such as lamb or goat stew with dried lemon, chicken curry and also some kind of bread. There is also salted fish with rice as a alternative to meat.

Haree is a type of wheat pudding or porridge with beef, spices and local ghee. Its stew version called Haleem with lentils and sometimes rice was reportedly eaten by Prophet Mohammed .

It is also one of the oldest documented dishes in the region. It was mentioned in the 10th century by Ibn Sayyar Al Warraq who compiled a cookbook

At the end of a meal there is always something sweet such as pastries dipped with date syrup.

A typical Emirati breakfast includes a traditional sweet flatbread served with local honey and cheese, chbaab pancakes or khameer yeast bread, served with date syrup, local honey and cheese.

Traditional Emirati food is not immune to modernization and is practical for modern lifestyles.

Meylas Foodtruck, in Abu Dhabi, has modernized Salona, a traditional Bedouin stew made with local vegetables and rice. It is dried and served up in flatbread so it can be eaten as a sandwich.


One thought on “Emirati cuisine: a blend of taste from the sea, desert, and mountains

  • March 14, 2017 at 7:13 pm

    A, imi plac surprizele Si da, ai exprimat perfect esenta si concluzia postarii mele prin "omul sfinteste locul" E mai greu intr-adevar pentru ca o schimbare de mentalitate presupune ca o majoritate semnificativa de oameni sa gandeasca asa…dar poate ca strop cu strop se face balta si exemplul personal de care vorbeam va determina in timp o miscare de propagare a atitudinilor cota3re&#82c0;mei mult decat sa incercam si sa speram, nu prea stiu ce-am putea face…


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