Joanna James
In addition to its breathtaking architecture and dynamic culture, the United Arab Emirates has a long history of fine dining. The delightful fusion of flavours and textures found in traditional Emirati breakfast dishes is a reflection of the nation's diverse influences and historical roots.
A distinctive Emirati breakfast dish called baleelat deftly blends savoury and sweet components. This dish is made of sweetened vermicelli noodles with a savoury omelette on top. The noodles are usually flavoured with cardamom, cinnamon, and saffron. Baleelat, which is popular among the locals and offers the ideal start to the day, is frequently topped with almonds or pistachios and demonstrates the Emirati flair for fusing various culinary traditions. Breakfast in Abu Dhabi would not be the same without Baleelat. You can enjoy Emirati cuisine like baleela if you are staying at one of the many resorts, such as Anantara Sir Bani Yas Island Al Yamm Villa Resort.
In the UAE, a popular breakfast dish is Beidh Wa Tomat, also referred to as Shakshuka internationally. Poached eggs are served in a rich, spicy tomato sauce that is often flavoured with onions, bell peppers, and a variety of spices like paprika and cumin. This dish is hearty and flavourful. Local variations occasionally include the addition of parsley or coriander. Traditionally, Beidh Wa Tomat is served with warm bread, which is ideal for dipping into the rich sauce.
A traditional favourite for breakfast, chabab bread is also known as Emirati pancakes. These delicate, golden pancakes have a unique flavour and scent that comes from a basic batter of flour, eggs, and yeast that is frequently flavoured with cardamom and saffron. Typically, chabab is served with honey or date syrup; occasionally, cheese is added for an additional layer of decadence. The pancakes are a great breakfast choice because they are flavourful and light, reflecting the UAE's love of sweet and savoury foods.
Traditional Emirati bread known as "khameer bread" is valued highly in the regional cuisine. These tiny, round loaves have a distinct flavour and a striking colour because they are made with a dough enhanced with spices like cardamom, turmeric, and fennel. Usually served warm, kameer bread goes well with cheese, honey, or date syrup on the side. With its soft, fluffy inside and slightly crispy outside, it makes a versatile side dish for a variety of breakfast dishes.
Raqaq bread, or Khubz Regag, is a traditional Emirati flatbread that is crispy and incredibly thin. This bread is baked on a hot griddle using a basic dough consisting of flour, water, and salt. The result is a delicate texture that is slightly chewy and crunchy at the same time. Khubz Regag is frequently eaten with scrambled eggs, cheese, or honey. It is a flexible and well-liked option for breakfast because it can be rolled around a variety of fillings.
Boiled chickpeas, or "dado," are a popular breakfast food in the Emirati culture. These easy-to-make but nutrient-dense chickpeas are boiled until soft and then seasoned with a mixture of salt, turmeric, and cumin. Fresh herbs and lemon juice are occasionally added for flavour. Traditionally served warm, dado is a nutritious and filling breakfast choice.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
