United Arab Emirates
Bedouin, Persian and Indian-influenced Gulf cuisine of spiced rice, dates and cardamom karak tea. That is the short version of what the United Arab Emirates cooks. Look for Machboos (spiced rice simmered with chicken, lamb or shrimp and loomi), Harees (wheat and meat slow-beaten into creamy porridge; Ramadan essential) and Luqaimat (crisp saffron dumplings drenched in date syrup). Gulf rice dish spiced with baharat and dried lime and cooked in one pot with meat or fish. This atlas has 29 United Arab Emirates dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Khanfaroosh
Small fried cakes of rice flour, saffron, cardamom and rosewater. Ready in 30 minutes prep and 25 minutes cooking. About…
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Khameer
Soft slightly sweet yeasted bread topped with sesame, split and filled. Ready in 30 minutes prep and 20 minutes cooking.…
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Khalas dates
Amber caramel-flavoured dates served with coffee to arriving guests. Ready in 10 min prep and none cooking. Serves 8 with…
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Laban
Salted drinking yoghurt served ice cold with machboos and grilled fish. Ready in 5 min prep and none cooking. Serves…
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Lemon mint juice
Lemon juice blended with fresh mint and ice into a frothy green slush. 10 minutes to prepare. Serves 4. A…
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Madrooba
Salt-fish or chicken beaten into spiced rice porridge. Ready in 30 minutes prep and 1 hour 30 minutes cooking. Serves…
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Maleh
Salted fish packed in brine, cooked with rice or eaten with bread. Ready in 20 minutes prep and 45 minutes…
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Mehyawa
Thin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread. A fermented & pickled recipe from United…
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Nakhi
Hot boiled chickpeas dressed with cumin and lime. Ready in 10 min prep and 1 hr 30 min cooking. 4…
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Regag
Crisp wafer-thin bread with cheese, egg or honey. Ready in 20 minutes prep and 20 minutes cooking. About 12 breads.…