Take advantage of the opportunity to sample Emirati food which is a reflection of the UAE’s trading heritage being infused with spices and ingredients from throughout Asia and the Middle East. Cinnamon, saffron and turmeric, along with nuts, limes and dried fruit heighten the flavour of Emirati dishes.
Al Harees
Its one of the most popular dishes in the Emirati cuisine. Al Harees, is a dish of meat and wheat slow-cooked in a clay oven or pot and served with ghee. This dish is a popular treat during special occasions such as Ramadan, Eid and weddings.
Al Majboos
The main ingredients of Al Majboos are meat (can be replaced by chicken or shrimp) and rice. The meat is placed in boiling water and a local blend of spices and dried lime are added. Cooked rice with saffron is layered throughout the mix.
Al Salona
The dish is prepared by boiling meat with onions and then adding a variety of vegetables (zucchini, eggplant, onions, pepper, tomato and some okra). Spices and tomato paste are also added and the mixture is left to simmer for 10 minutes until ready.
Al Madrooba
This consists of salt-cured fish (known locally as “maleh” or salty) and flour. The fish is washed in running water and then cooked in a pot along with spices. While cooking, flour is added to the fish until the sauce thickens. Al Madrooba is then topped with ghee before serving.
Fish is used heavily in emirati cuisine and is prepared in a variety of recipes: grilled, fried or cooked with rice in paella style. Old techniques to preserve fish are still used; they are either salt cured (called “maleh”) or sun-dried (known as “Al kaseef”). Some dried fish are also being ground ("sahnah").
The “raqaq” bread is made from soft unleavened dough that is flattened and baked on a hot iron plate. When the bread is ready, a variety of toppings such as ghee, butter and sugar, cheese or meat gravy (thareed) is spread onto it.
Yeast Bread
The dough is made by mixing flour, warm water, yeast and a date paste (which consists of grounded dates that were pre-soaked in water). The dough is left to rest for about four hours and is then cut into several pieces. Each piece is shaped into a flat circle and fried on both sides in a pan (or baked in a traditional oven called “tabi”). The bread is then topped with honey and butter or cheese. This bread is traditionally baked as a special treat during Ramadan.
Al Jabab Bread
A soft dough is poured into a "tabi" oven, or in a non-stick pan. The dough is flattened into the pan and is cooked like a pancake on both sides. When the bread is ready, it is eaten with ghee and sugar, honey, cheese or any other desirable topping.
Desserts
Al Khabeesah
This dessert is made from flour which is heated on a stovetop and as its colour turns brown, rose water, sugar, ghee and cardamom are added. The mixture is then left on medium heat until ready. Al Khanfaroosh
Al Khanfaroosh is prepared from a mixture of flour, egg, sugar, yeast, cardamom, saffron and rose water. The mixture is then left to rest, after which it is divided into pieces and fried in ghee. The flour is sometimes replaced with rice, where the rice is washed and then left in the sun to dry after which it is finely ground before use.
You’ll find Emirati cuisine at:
A restaurant on a traditional dhow where the cruise offers great Corniche views. Upper deck seating is majlis-style with the lower deck seating around 50 people in air-conditioned comfort. Al Dhafra is renowned for serving a great range of local sweets.
Al Mina area, Nr Fish Market,
+971 2 673 2266
Mezlai
This first fine dining Emirati restaurant opened recently in Emirates Palace. The restaurant serves authentic Emirati food with the kitchen being run by an Emirati chef. Mezlai, has two floors, private majlis and an interior design reflecting UAE traditions.
+971 2 690 7999
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