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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Sagu
Sago pearl pudding with saffron, cardamom and rosewater. Ready in 10 min prep and 30 min cooking. 6 servings. A…
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Salona
Everyday spiced tomato stew of meat or fish. Ready in 25 min prep and 1 hr 30 min cooking. 6…
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Sambusa
Deep-fried triangle of pastry stuffed with spiced beef or beans. Ready in 50 min prep and 30 min cooking. About…
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Thareed
Thin regag bread soaked in meat and vegetable stew until soft. Ready in 30 min prep and 2 hr cooking.…
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Harees
Velvety wheat-meat porridge topped with ghee. Ready in 20 min prep and 4 hr cooking. 6 servings. A main recipe…
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Karak chai
Sweet cardamom milk tea sold in small paper cups day and night. Ready in 5 min prep and 15 min…
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Luqaimat
Syrup-soaked crisp fried dough balls. Ready in 20 min prep and 1 hr 30 min cooking. 6 servings (about 40…
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Shawarma
Stacked marinated meat shaved from a vertical spit into thin bread with garlic sauce. Ready in 30 min plus 12…