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Emirati cuisine is the local traditional Arabic cuisine of theUnited Arab Emirates. The origins of Emirati cuisine come from the Bedouins who roamed the country. It is part ofEastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such asOmani cuisine andSaudi Arabian cuisine, as well as influences from differentMiddle Eastern andAsian cuisines. As a major international hub, the United Arab Emirates today has amulticultural variety of cuisines from different parts of the world.
Cultivation ofdate palms in the area can be traced back to the mid-third millennium BC (commonly referred to as the Umm al-Nar period in the United Arab Emirates) from which many date seeds have been found inUmm al-Nar sites. The presence of grinding stones and fired clay ovens in archaeological sites indicate that grain processing was also performed. Studies of human dental remains dating back to the third millennium show a high level of attrition which is believed to result from the mastication of dry bread.[2]
The cuisine which originated in the area that is now the United Arab Emirates and was previously theTrucial States is formed by a similar Arabic and Middle Eastern cuisine which is consumed in the widerArabian Peninsula. The food is a mixture of aBedouin diet, consisting ofmeat andcamel milk, a fisherman's diet, consisting mainly of fish common in the Persian Gulf, and a farmer's diet, consisting mainly ofdates. A blend of these diets as well as a mixture of spices such ascinnamon,saffron, andturmeric formed the basis of the common dishes consumed in the Trucial states region and the current traditional Emirati cuisine.[3]
The traditional cuisine of the United Arab Emirates uses meats from animals found in the Arabian Peninsula and fishes in thePersian Gulf. Vegetables that are easy to grow in hot dry climates, such ascucumbers andtomatoes, are often found within Emirati dishes. Common meats include chicken, lambs and goats. As camels are highly prized for their milk and transporting ability, the eating ofcamel meat is normally reserved for special occasions.
The dishes are usually like stews, as everything is often cooked in a single pot.Saffron,cardamom,turmeric, andthyme are the core flavors used in Emirati cookery.Rice was added to the diet when traders moved to the region.[when?] Leaves from indigenous trees, such as the ghaff, were also used to stuff small birds for enhanced flavor.
Traditional dishes includemaq'louba,harees,machbous,frsee'ah,fireed,jisheid, andmishwy.Breakfast in the UAE usually features breads likeraqaq,khameer, andchebab, served withcheese,date syrup, oreggs. These were made over a curved hot plate, resembling a stone, which would have been used by theBedouins.Balaleat is another dish, but its advent began with the traders, who introducedpasta.
Sweet options includeluqaimat, a deep-fried ball ofpancake batter that is rolled insesame seeds and then drizzled withdate honey. Other desserts includekhabeesa, bread crumbs blended withsugar,cardamom, andsaffron, or bethitha, semolina blended with crusheddates,cardamom, andclarified butter.
At the close of the meal, it is usual to serve a red tea infused withmint as a digestive. Other mealtime traditions include a welcome withdates andgahwah (Arabic coffee), which are offered on arrival and are kept available throughout the guest's visit.
A confection originally from the United Arab Emirates isDubai chocolate, a chocolate bar filled with pistachios, tahini, and the traditional Arab dessertkanafeh, which became popular after 2024 as a luxury product in the rest of the world.[4]
Emirati cuisine reflects a mix of Arabian, Persian, Indian, and African influences, highlighting the UAE’s role in historic trade routes. Traditional meals emphasize rice, meat, fish, dates, and spices like saffron, cardamom, and turmeric.[5]
Seafood has been the mainstay of the Emirati diet for centuries.[6] As the consumption ofpork is forbidden under Muslim law, it is not included in most menus. Hotels frequently have pork substitutes such as beef, chicken, sausage, and veal rashers on their breakfast menus. If pork is available, it is clearly labelled as such.
Meat,fish, andrice are the staple foods of Emirati cuisine.Lamb and mutton are the more favored meats rather thangoat,beef, andcamel meat.Dates are usually consumed with meals.
Popular beverages arecoffee andtea, which can be supplemented withcardamom,saffron, ormint to give it a distinct flavor.[7]Alcohol is generally only served in hotel restaurants and bars (but not inSharjah). All nightclubs and golf clubs are permitted to sell alcohol. Specific supermarkets may sell pork in a separate section of the market.[8]
Dishes forming part of the Emirati cuisine include:[9][10][11]
The inauguralDubai Food Festival was held from 21 February to 15 March 2014.[15] According toVision the event was aimed at enhancing and celebrating Dubai's position as the gastronomic capital of the region. The festival was designed to showcase the variety of flavours and cuisines on offer in Dubai featuring the cuisines of over 200 nationalities at the festival.[16]
