Emirati cuisine

Emirati cuisine is a blend of many Middle Eastern and Asian cuisines.

The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world. A lot of people confuse Levantine food as being Emirati/Khaleej, but shawarma, hummous, tabbouleh, and mixed grill, whilst having similar characteristics, are fairly recent additions and do not do justice to the cuisine which makes up the Emirati diet.

Due to harsh desert conditions, the traditional food of the United Arab Emirates uses a lot of meat, grain, and dairy. Vegetables are easy to grow in some areas, and are strongly featured in the diet. Traditional dishes include Maq'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, and Mishwy. Meats traditionally used were chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.

The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. The introduction of rice to the diet came when the traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds, releasing their flavor during the cooking process.

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