Lavinia Woolf
Emirati cuisine is a combination of regional and Asian influences and climatic conditions. As with other societies various cultural influences have enhanced its flavours throughout the centuries.
A popular dish with rice, chicken, cauliflower and tomatoes cooked together and spiced with ginger, cinnamon, cloves and cardamom can be made as a stew or in a mold so that it has a moist pudding like consistency.
A chicken stew with vegetables and is served with rice or bread. Cooked until tender, the meat is expected to melt in the mouth. It has similarities with Moroccan couscous.
This is a favourite in the Gulf region. It is essentially a fragrant mound of rice served with various meats on top. Among the variations of the dish is a recipe that calls for it to be served with pulled chicken, potatoes and fired hard boiled eggs. It is also served as a stew.
Who has not tasted shawarma on a trip to the Emirates? Delicious shavings of lamb, chicken, turkey, beef or veal is mixed with tomato and cucumber and served as a wrap topped with tahini, hummus, picked turnips among others accompaniments.
Falafel that deep fried ball of ground chick peas or fava beans served in a pita topped with salads, pickled vegetables and hot sauces is a delicious, anytime snack.
This is another favourite Emirati staple. Skewered pieces of meat, fish and / or vegetables roasted / grilled over an open spit and served on its own with a salad and spicy sauces or in a sandwich have remained a popular international staple.
Pumpkin, carrot and other halvas, ranjina a date dessert with butter and flour, Emirati pancakes with cardamom and saffron, luqaimat little balls of deep fried batter are some of the sweet treats that are must try Emirati delicacies. Other traditional sweet favourites include the beverage jellab a grape molasses and carob drink and several date, rice and milk puddings. Many luxury hotels Abu Dhabi do a good job of introducing visitors to Emirati cuisine such as Qasr al Sarab Desert Resort by Anantara.
