A Taste Safari Through the World of Emirati Cuisine

The glamorous faces, the cutting edge architecture and the million dollar brands are what many people would immediately associate with the United Arab Emirates. Dubai and Abu Dhabi have seemingly sprung from the desert, becoming business, fashion and real estate hubs for a global market. But these very modern, twenty first century cities still retain some of their nineteenth century heritage, and nowhere is this more obvious than in the food. This week Taste Safari is exploring the rich culinary world of Emirati cuisine, discovering dishes that tell the tales of Dubai’s history.

Photo: dubai92.com

Situated on the Eastern coast of the Arabian Peninsula, in the south west corner of the Arabian Gulf, Dubai is physically linked to Saudi Arabia and Oman. But its strategical position on the Gulf, one which lead to its massive growth as a shipping port in the 1900’s, also links it to the coasts of Iran, Pakistan and western India. These ancient trading routes come alive today in Emirati food, with cinnamon, saffron, turmeric, nuts, limes and dried fruit frequently collaborating in traditional Emirati dishes. I’ve picked out just a few to highlight here:

Al Harees

Al Harees is a porridge-like dumpling served on special occasions. While it consists of just three ingredients, it is definitely a labor of love and requires preparation well in advance! It is made by cooking ground wheat in a pot with a pinch of salt, to which meat (usually chicken) is added. The mixture is left for several hours until the meat is completely dissolved, when it is then placed in a clay oven. After several hours in the oven, the thick mixture is removed and stirred with a ‘midrib’. The final product is topped with local ghee and placed onto flat plates.

Photo: tfoodie.wordpress.com

Al Majboos/ Al Makboos/ Al Machboos

Al Majboos can be made with beef, chicken, lamb or shrimp and is accompanied by rice. The meat is placed in boiling water and a blend of cardamom, cinnamon, cloves, bay leaves, pepper and dried lime are added. Fried chopped onion is added, and then vegetables (usually potatoes, tomatoes and green peppers). The mixture is left to cook on low heat. Rice and saffron are then added to the meat mixture in layers, and the whole dish is cooked together on a low fire.

Photo: silkroadgourmet.com

Fish

Dubai is on the coast which of course means an abundance of delicious fish dishes. Locally caught fish are usually spiced and served whole, with sweet carmelized onions and surgary yellow rice.

Photo: gingerandscotch.com

Ligamat

Now this is for the sweet tooth! Ligamat is a moist, deep fried batter served with date syrup (dates are a staple part of Emirati cuisine). These donuts of the Gulf are served as snacks, deserts, and even at breakfast.