Influenced by the large expatriate population, multi-ehnic has made its appearance in Dubai, but the traditional food of the Emirates has always been rice, fish and meat.Some of the most popular inlcude Harees, Machbos, Mohalla and sweet dishes such as Khabeesah, Lukaimat, Asseada and Batheeth.
Harees is a simple dish created with small pieces of meat, cracked-wheat and water. Easy to prepare, this meal is made by placing the meat, wheat and water in large mud pot and cooking it slowly until the meat is tender. The ingredients are then blended together until it has a thick porridge-like consistency.
Machboos is a dish made of rice, onions and meat, which are seasoned with spices, salt and dried lemons called loomy. Machboos is prepared by boiling all the ingredients in water until very tender. The meat is taken out and the rice is added to the rest of the ingredients and cooked together. The meat is returned again to the pot and cooked for another one to two hours. Both chicken and lamb Machboos are among the most popular dishes and are particularly favoured for lunch.
Fareed is Saloona (a meat and vegetable stew) poured over a bed of regarg (pieces very thin bread) and served immediately.
The stew base can be made from chicken or lamb woth vegetables such as carrots, potatoes adm marrow. This dish is eaten every evening during Ramadan.
Balaleet is a kind of fine pasta made from eggs, onions, cinnamon, sugar and oil, and it is usually eaten for breakfast.
Mohalla, flat bread with honey and date syrup, is another breakfast favourite.
So is Khamir, a thicker form of bread reaten with honey and date syrup.
Khabeesah is a sweet dish made from roasted flour, water, sugar and saffron.
Lukaimat consist of dough balls eaten with date syrup.
Asseada is made from semolina and saffron while Batheeth is a dish of freshly ripened date in sauce.
Restaurants where traditional UAE cooking can be sampled can be found under the Dining and Nightlife directory.
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