Wordpress

HomeEmirati Cuisine

Emirati Cuisine

About Our Traditional Dishes

At the SMCCU we are proud to provide the most authentic Emirati cuisine, prepared in the home of our founder, Abdullah bin Eisa Al Serkal. These cultural meals which began more than 15 years ago where originally prepared by Abdullah's mother. Today her recipes are prepared by local chefs as we continue to preserve the traditions and customs of the bedouin meal. The local diet and dishes are made mostly of fish, meat and rice with sweeter dishes served at breakfast.

  Lunch Dishes
Arabic Coffee  
Coffee
Known as "Gahuwa Arabia" this drink of hospitality is a blend of lightly roasted arabic beans, cardamon and saffron which are ground and boiled. The coffee is strained and served hot in small cups keeping it just the right temperature when served.  
Dates  
Dates
A staple in the Emirati diet, dates are harvested locally and more than 40 varieties of dates are grown in the UAE. Dates are served traditionally at the start of the meal and still play an important role in trade making up 60% of the fruit and vegetable trade in the region.  
Nikhee or Dungaw (Chick Peas)  
Dungaw
Dungaw can be served at any meal and can be carried dry in the desert. Boiled with spices and sometimes hot chilly peppers Dungaw remains a consistent part of a bedouin or local meal.   Dungaw
Balaleet  
Balaleet
Balaleet is a breakfast dish of sweetened vermicelli or chinese noodles, mixed with eggs and spices like cardamon and saffron and yellow raisins. An Emirati favorite it is often served for late dinner or dessert.   Balaleet
Chabab  
Chabab
This Emirati pancake is made with flour, eggs, sugar and spices like cardamon added for flavor. Its yellow color comes from a dash of saffron and is served with local date syrup.   Chabab
Khamir  
Khamir
Khamir, simply the arabic word for yeast is another type of bread served at breakfast with fresh cheese. The khamir is a mixture of yeast, flour, milk powdered and is sprinkled with sesame seeds and cooked to a toasty brown color.   Khamir
Machoos  
Machboos

Machboos is made in several different ways with either meat, chicken or fish. The rice is seasoned and whole spices are added like cardamon, cloves, cinnamon, dried lemon, yellow raisins and lentels. The taste and preparation of this dish can vary from one Emirati family to another.

  Machboos

Fareeth

 
Fareeth

Fraeeth gets its name from the think layers of bread that are used instead of pasta or rice. Meat and vegetables are boiled until soft, spiced and the entire stew is poured over the bread layers.

 

  Fareeth
Saloona  
Saluna

The Emirati stew, this dish is a mixture of seasonal vegatables and meat, chicken or fish and is served most often with boiled white rice.

 

  Saluna
Mhammar  
Mhammar

The Emirates is known for its fish as a most of the population resides along the coast. Small local fish are spiced and prepared whole and often served with sweet carmelized onions and surgary yellow rice which is a blend of savory and sweet.

 

  Mhammar
Ligamat  
Ligamat

The sweet of the Emirates, Ligamat is a moist batter "drop" deep fried in ghee and served with local "dibbs" or date syrup. These donuts of the Gulf are served at anytime, as a breakfast food or a late night dessert.

 

  Ligamat
For more information and recipes, please Contact Us directly, or take a glance at our 2011 Year End Report .

 

Last modified on Thursday, 05 September 2013 07:35
Rate this item
(19 votes)
Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.