Emirati Traditional Foods

The United Arab Emirates is a land of rich cultural diversity, and one of the best ways to experience this diversity is through its cuisine. Emirati cuisine is a blend of Arabic, Persian, Indian, and African influences, which have been adapted over centuries to create unique flavors and dishes. In this blog, we will explore UAE's national dish and other traditional Emirati cuisines, along with recipes and tips on how to cook them.

Ghuzi or Khuzi

Ghuzi or Khuzi is a traditional Emirati dish that is commonly served during special occasions and celebrations in the United Arab Emirates. It typically consists of a roasted lamb or goat served on a bed of fragrant rice and topped with a mixture of vegetables and nuts.

It is a slow-cooked lamb or mutton dish that is usually served with rice and vegetables. Here is a recipe for Khuzi:

Ingredients:

• 2 kg of lamb or mutton shoulder, cut into large pieces
• 2 tablespoons of vegetable oil
• 2 large onions, chopped
• 4 cloves of garlic, minced
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander
• 1 tablespoon of ground turmeric
• 1 tablespoon of ground cinnamon
• 1 teaspoon of ground cardamom
• 1 teaspoon of ground black pepper
• 1 tablespoon of salt
• 2 cups of water
• 1 cup of toasted almonds
• 1 cup of raisins
• 4 cups of basmati rice
• 4 cups of water
• 2 teaspoons of salt
• 2 tablespoons of vegetable oil

Instructions:

• Heat the oil in a large pot over medium-high heat. Add the lamb or mutton and brown on all sides.
• Add the onions and garlic to the pot and cook until the onions are translucent.
• Add the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and salt to the pot and stir to coat the lamb or mutton.
• Add 2 cups of water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours or until the lamb or mutton is tender.
• While the lamb or mutton is cooking, prepare the rice. Rinse the rice in cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil with 2 teaspoons of salt and 2 tablespoons of vegetable oil. Add the rice to the boiling water, stir once, and reduce heat to low. Cover and simmer for 18-20 minutes or until the rice is cooked.
• When the lamb or mutton is tender, remove it from the pot and set it aside. Strain the cooking liquid into a bowl, discarding the onions and garlic.
• Return the cooking liquid to the pot and bring to a boil. Add the toasted almonds and raisins and cook until the liquid has reduced and thickened slightly.
• Add the lamb or mutton back to the pot and stir to coat with the sauce.
• To serve, spoon the rice onto a large platter and top with the lamb or mutton and the sauce. Garnish with additional toasted almonds and raisins, if desired.

Machboos

Machboos, also known as Kabsa, is a fragrant and flavorful rice dish that is considered one of UAE's national dish along with Ghuzi. The dish is made by cooking long-grain rice with meat, vegetables, and a blend of spices, including cardamom, cinnamon, cloves, and saffron. The meat used in the dish can be lamb, chicken, or beef, and the vegetables can include onions, tomatoes, carrots, and peppers.

To make Machboos, you will need the following ingredients:

• 2 cups long-grain rice
• 500g lamb, chicken or beef, cut into small pieces
• 1 onion, chopped
• 1 tomato, chopped
• 2 carrots, peeled and chopped
• 2 green chillies, chopped
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 cups water
• Salt to taste
• Saffron threads

Instructions:

• Soak the rice in water for 30 minutes, then drain and set aside.
• In a large pot, heat the oil and add the meat, onions, and garlic. Cook until the meat is browned.
• Add the tomato paste and spices to the pot and cook for a minute.
• Add the vegetables, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 20-25 minutes, or until the vegetables are tender.
• Add the rice and saffron threads to the pot and stir well.
• Cover the pot and let the mixture simmer for another 20-25 minutes, or until the rice is cooked.
• Fluff the rice with a fork and serve hot.

Traditional Emirati Cuisines:

Harees

Harees is a traditional Emirati dish that is made from ground wheat and meat. The dish is usually served during Ramadan and other special occasions. Harees has a creamy texture and is flavored with a blend of spices, including cardamom, cinnamon, and saffron.

To make Harees, you will need the following ingredients:

• 1 cup wheat grains
• 500g lamb or chicken, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 4 cups water
• Salt to taste

Instructions:

• Soak the wheat grains in water for 4-6 hours, then drain and set aside.
• In a large pot, heat the oil and add the meat, onions, and garlic. Cook until the meat is browned.
• Add the spices to the pot and cook for a minute.
• Add the wheat grains, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 1-2 hours, or until the wheat grains are soft and Using an immersion blender or food processor, blend the mixture until it becomes a smooth and creamy paste.
• Serve hot, garnished with fried onions or nuts.

Salona

Salona is a spicy tomato-based stew that is made with chicken, lamb, or beef, and a variety of vegetables, including potatoes, carrots, and green beans. The dish is flavored with a blend of spices, including coriander, cumin, and turmeric, and is often served with rice.

To make Salona, you will need the following ingredients:

• 500g chicken, lamb, or beef, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 cup green beans, trimmed and chopped
• 2 tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 cups water
• Salt to taste

Instructions:

• In a large pot, heat the oil and add the meat, onions, and garlic. Cook until the meat is browned.
• Add the tomato paste and spices to the pot and cook for a minute.
• Add the vegetables, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 30-40 minutes, or until the vegetables are tender.
• Serve hot with rice.

Thareed

Thareed is a popular Emirati bread and meat dish that is traditionally served during Ramadan. The dish is made by layering bread and meat in a pot, then pouring a tomato-based sauce over the top. Thareed is often served with yogurt and salad.

To make Thareed, you will need the following ingredients:

• 500g lamb or beef, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 cups water
• Salt to taste
• 8-10 slices of pita bread

Instructions:

• In a large pot, heat the oil and add the meat, onions, and garlic. Cook until the meat is browned.
• Add the tomato paste and spices to the pot and cook for a minute.
• Add the tomatoes, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 20-25 minutes, or until the meat is tender.
• Preheat the oven to 180°C.
• Tear the pita bread into small pieces and layer them in a baking dish.
• Pour the meat mixture over the bread, making sure to cover all the bread pieces.
• Cover the dish with foil and bake for 10-15 minutes, or until the bread is soft and the meat is cooked through.
• Serve hot with yogurt and salad.

Machboos Laham

Machboos Laham is a variant of Machboos that is made with lamb instead of chicken or beef. The dish is flavored with a blend of spices, including cardamom, cinnamon, and saffron, and is often served with yogurt and salad.

To make Machboos Laham, you will need the following ingredients:

• 500g lamb, cut into small pieces
• 2 cups basmati rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp saffron threads
• 4 cups water
• Salt to taste

Instructions:

• In a large pot, heat the oil and add the lamb, onions, and garlic. Cook until the lamb is browned.
• Add the spices to the pot and cook for a minute.
• Add the tomatoes, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 30-40 minutes, or until the lamb is tender.
• Remove the lamb from the pot and set aside.
• Add the rice to the pot and stir to combine.
• Add the saffron threads to the pot and stir to combine.
• Cover the pot and cook the rice on low heat for 20-25 minutes, or until the rice is cooked through.
• Serve hot with the lamb on top and yogurt and salad on the side.

Luqaimat

Luqaimat is a popular Emirati dessert that is made from a dough of flour, milk, sugar, and yeast, which is then fried until it becomes golden brown. The fried dough balls are then soaked in a sweet syrup made from sugar, water, and saffron.

To make Luqaimat, you will need the following ingredients:

For the dough:

• 2 cups flour
• 1 tbsp sugar
• 1 tsp yeast
• 1 cup milk
• 1 tsp salt

For the syrup:

• 2 cups sugar
• 1 cup water
• 1 tsp saffron threads

Instructions:

• In a large bowl, mix together the flour, sugar, yeast, and salt.
• Slowly add the milk to the mixture, stirring continuously, until the dough is smooth and well-combined.
• Cover the dough with a damp cloth and let it rest for 30-40 minutes.
• In a medium saucepan, mix together the sugar, water, and saffron threads. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the syrup thickens slightly.
• In a deep frying pan, heat the oil over medium heat.
• Using a small spoon or scoop, drop small balls of dough into the hot oil, being careful not to overcrowd the pan.
• Fry the dough balls until they are golden brown, then remove them from the oil with a slotted spoon and drain on a paper towel.
• Once all the dough balls are fried, place them in the syrup and let them soak for a few minutes.
• Serve hot, garnished with sesame seeds or chopped nuts.

Balaleet

Balaleet is a sweet and savory Emirati breakfast dish made from vermicelli noodles, eggs, and sugar. The dish is flavored with cardamom and saffron and is often served with yogurt and dates.

To make Balaleet, you will need the following ingredients:

• 2 cups vermicelli noodles
• 4 eggs
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tsp ground cardamom
• 1/2 tsp saffron threads
• 2 tbsp butter
• Pinch of salt

Instructions:

• Cook the vermicelli noodles according to the package instructions and drain.
• In a small bowl, whisk together the eggs, milk, sugar, cardamom, and saffron threads.
• In a large skillet, melt the butter over medium heat.
• Add the cooked vermicelli noodles to the skillet and stir to combine with the butter.
• Pour the egg mixture over the noodles and stir until well combined.
• Cook the mixture for 5-7 minutes, stirring occasionally, until the eggs are set and the mixture is golden brown.
• Season with a pinch of salt.
• Serve hot with yogurt and dates on the side.

Machboos

Machboos is a popular Emirati dish made with spiced rice and meat. The dish is typically made with chicken, but can also be made with lamb or beef. The rice is flavored with a blend of spices and herbs, including cardamom, cinnamon, and saffron, giving it a rich and aromatic flavor.

To make Machboos, you will need the following ingredients:

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp vegetable oil
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp saffron threads
• 4 cups water
• Salt to taste

Instructions:

• In a large pot, heat the oil and add the chicken, onions, and garlic. Cook until the chicken is browned.
• Add the spices to the pot and cook for a minute.
• Add the tomatoes, water, and salt to the pot and bring to a boil.
• Reduce the heat and let the mixture simmer for 30-40 minutes, or until the chicken is tender.
• Remove the chicken from the pot and set aside.
• Add the rice to the pot and stir to combine.
• Add the saffron threads to the pot and stir to combine.
• Cover the pot and cook the rice on low heat for 20-25 minutes, or until the rice is cooked through.
• Serve hot with the chicken on top and yogurt and salad on the side.

Stuffed Camel

Stuffed camel is a traditional Emirati dish that is often served on special occasions such as weddings and other celebrations. The dish is made by stuffing a whole camel with rice, spices, and other ingredients, then roasting it for several hours until it is fully cooked.

While preparing a stuffed camel is a complex and time-consuming process that requires specialized equipment and ingredients, it remains an important part of Emirati culinary tradition.

Balaleet Khabeesa

Balaleet Khabeesa is a popular Emirati dessert that is made from a combination of vermicelli noodles, dates, and sugar. The dish is typically served for breakfast or as a dessert and is often garnished with nuts or sesame seeds.

To make Balaleet Khabeesa, you will need the following ingredients:

• 2 cups vermicelli noodles
• 1 cup dates, pitted and chopped
• 1/2 cup sugar
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp ground cardamom
• Pinch of salt
• Chopped nuts or sesame seeds for garnish

Balaleet Khabeesa is a delicious and popular traditional Emirati dessert made with vermicelli and eggs. Here's a recipe to make it:

Ingredients:

• 1 cup vermicelli noodles
• 3 tablespoons ghee or butter
• 3 eggs
• 3/4 cup sugar
• 2 cups water
• 1/2 teaspoon ground cardamom
• A pinch of saffron (optional)
• Crushed pistachios and almonds for garnish

Instructions:

• In a pot, add the vermicelli and ghee/butter, and sauté over medium heat until the noodles turn golden brown.
• In a separate bowl, whisk the eggs and sugar until well combined.
• In a saucepan, add water, ground cardamom, and saffron (if using), and bring to a boil.
• Once the water starts boiling, add the vermicelli to the saucepan and cook for 5 minutes, or until the noodles are cooked and the water has been absorbed.
• Reduce the heat to low, and add the egg mixture to the saucepan, stirring constantly until the eggs are cooked and the mixture thickens.
• Once the mixture has thickened, remove from heat and let it cool down for a few minutes.
• Serve the Balaleet Khabeesa hot or cold, garnished with crushed pistachios and almonds.

Enjoy your delicious Emirati dessert!