UAE Travel Tips

Rice, particularly long-grain varieties like basmati, is a staple in Emirati cuisine and forms the base of many main dishes. Flatbreads are commonly served alongside meals, often enjoyed with cheese, honey, or date syrup.

Meat, especially lamb and chicken, plays a central role in traditional cooking, typically grilled, roasted, or slow-cooked with fragrant spices. Fish is also widely used, reflecting the country’s coastal heritage.

Dates are a key ingredient, valued both as a natural sweetener and a standalone snack, often paired with Arabic coffee.

Dairy products such as yoghurt and laban are used for both cooking and refreshing drinks, especially in hot weather. Lentils and chickpeas are frequent additions to soups and stews, contributing texture and nutritional value.

Emirati dishes are characterised by the use of warm, aromatic spices. Cardamom, saffron, cinnamon, cumin, turmeric, and dried limes are common, lending depth and distinctive flavour to savoury and sweet dishes alike. Ghee and olive oil are typical cooking fats, used to enhance richness and aroma.

Al Harees is a beloved Emirati dish made with just a few ingredients - wheat, salt, and meat (usually chicken or lamb) - slow-cooked for several hours until smooth and porridge-like. Often prepared during Ramadan and festive occasions, it is valued for its comforting texture and mild, wholesome flavour.

Al Majboos, also known as Machboos, is a fragrant rice dish made with spiced meat or fish, onions, tomatoes, and dried limes (loomi). It is a staple of family gatherings and Friday lunches, offering a warm and aromatic profile that reflects the heart of Gulf cooking.

Seafood dishes are prominent along the coast. Samak Mashwi (grilled fish) is often marinated with spices and cooked whole over charcoal. Jasheed, another traditional favourite, features spiced minced shark served over rice.

Balaleet is a sweet and savoury breakfast dish consisting of vermicelli noodles flavoured with sugar, cardamom, and saffron, topped with a thin omelette. The contrast of sweet noodles and eggs makes it a unique start to the day.

Soups and stews, such as Shorbat Adas (lentil soup), are commonly served at the beginning of meals. Light, nourishing, and seasoned with cumin and coriander, lentil soup remains a staple during both everyday meals and special occasions.

Emirati street food offers a mix of local tradition and regional influences, perfect for those looking to experience authentic flavours while exploring bustling souks, waterfronts, or night markets. One popular street snack is shawarma, made with thinly sliced chicken or beef wrapped in flatbread and topped with garlic sauce, pickles, and sometimes fries. It’s a go-to choice for a quick and filling bite throughout the UAE.

Luqaimat, deep-fried dumplings with a soft centre and crisp exterior, are a beloved Emirati sweet treat, especially during Ramadan. Drizzled with date syrup or honey, they are often paired with a cup of Arabic coffee from market stalls and street vendors.

Another favourite is regag, a thin, crepe-like bread cooked on a hot griddle and filled with ingredients like cheese, eggs, fish sauce, or honey. It’s a simple yet satisfying street food found at local festivals and seaside stalls.

Kebabs and grilled meats are widely available at outdoor stands, often served on skewers or wrapped in flatbread with salad and tahini. Samboosa, a variation of the Indian samosa, is also common, filled with spiced vegetables, cheese, or meat and fried until golden.

For a quick snack on the go, roba (small fried balls made from flour and eggs) and khanfaroush (spiced mini cakes with saffron and cardamom) provide a sweet option, especially during cultural fairs and public events. These dishes reflect the UAE’s rich culinary identity and its openness to regional flavours and seasonal traditions.

Emirati desserts are a delightful blend of sweet, aromatic flavours often made with local ingredients like dates, saffron, and nuts. One of the most notable treats is kunafa, a rich dessert made with shredded phyllo dough soaked in sweet syrup and layered with a mixture of cheese or semolina. It’s often served warm and garnished with pistachios, making it a popular choice for celebrations and special occasions.

For those with a love for dates, khabees is a traditional dessert made with flour, sugar, ghee, and dates. Often flavoured with cardamom and saffron, this sticky and sweet dish is a staple at family gatherings and is enjoyed during festive times.

Toumeya, a date-based dessert, is made from finely ground dates, ghee, and nuts, often shaped into small balls and served as a sweet bite after meals. These treats, along with basbousa, a semolina cake soaked in sugar syrup, showcase the region’s love for rich, indulgent desserts with a deep connection to local ingredients.