So in honor of my beloved country, the United Arab Emirates, 42nd National day, this post is dedicated to its leaders, history and its beautiful people. May our rich, passionate, magical land of miracles live in peace and happiness. Happy National Day UAE!
“Food is a central activity of mankind and one of the single most significant trademarks of a culture.” – Mark Kurlansky, ‘Choice Cuts’ (2002)
“Food is a central activity of mankind and one of the single most significant trademarks of a culture.” – Mark Kurlansky, ‘Choice Cuts’ (2002)
I believe the best way to understand and be involved in a culture, is to eat their traditional food. Since Dubai doesn’t really have a proper traditional known place for tourists and non-Emirati visitors and residents to experience such delicacies, I think it’s a great idea to share with you some of our precious cultural masterpieces.
I always wonder why non-Emirati loves this finger food. Ligaymat, tiny fried bread balls, consumed with either honey or thick sweet date syrup. These tiny crunchy circles are found mostly on our table, during Ramadan or during special events, like gatherings and weddings. To make these, a batter of flour mixed with baking powder, water, yogurt, milk, sugar, saffron and a sprinkle of vanilla essence. After mixing them well, a small amount of batter is taken and straight dropped in grizzling hot oil, when the dropped batter turns golden brown it is taken and dried in a towel napkin and then topped with syrup and sometimes crushed pistachios. I recommend those who have not tasted these, to grab some!
Coming towards our fish dishes, we have 2 famous plates, Gsheed and Malih. Gsheed is basically dried shark meat. I don’t really like fish, so I have never tried this in my life, although my father loves it. When served, it is a plate of dry small cuts of shark meat. Malih is biryany (cooked rice) with a special tuna. This tuna is mixed with spices, herbs, dry and sour lemon and is left marinating in a jar for at least 60 days. Now, I know I mentioned I don’t like fish, but in Dubai, if you go to a house that is obviously not yours, you must eat and not be picky. It wasn’t that bad, actually it was okay.
In the Emirati cuisine, we have a lot of carbs. We actually have 4 different breads. Rgaag, Chabaab, Khameer and Gars Badow or as it also called Gars Mafrook. Rgaag is light crispy bread with I certainly like to have for breakfast, with some baked beans or eggs. Chabaab is a light thin Arabic pancake. I love eating this with some homemade karaak. Khameer is fat bread with some saffron and topped with sesame. Even though it’s fat, some people actually cook it light and have it empty on the inside of the bread. Cooking Gars Badow is my favorite! It’s so special because you cook it in the most peculiar way. Yes, its bread but believes it or not, this bread must be cooked under coal and sand. The batter is beaten with oil and sugars until it forms dough, then it are placed under coal and sand for it to be cooked completely. The outcome is fat, hard coated bread where on the inside it is soft, sweet and melts in your mouth.
Going back to Rgaag bread, it is also used in other dishes. Threed is a light dish. It is basically layered Rgaag bread with a very light lamb or chicken stew. The crispy Rgaag bread drinks up all the stew juice, which makes the bread soft and delicate. Also, Rgaag is sometimes used in Ghoozy. You can call Ghoozy, my perfect meal to a perfect family Friday lunch. It is usually a very large dish cooked in either rice or bread, which are Rgaag bread, raisins, dried nuts, lentil and whole boiled eggs. I like to eat it was some good whole fresh lamb, but it can also be served with chicken. The meat or chicken here, is stuffed with raisins, lentil and nuts, gets marinated with some oil, spices and lime, and then it is cooked in the oven. We actually cook it on a small wood stand in a large bowl and pour some little water, so while it is cooked the spices and marinated juiciness doesn’t leave the actual meat. Then after it is served with the rice, we pour the juice formed while it was cooking on top on the rice for those extra sprinkles of flavor. You can say this is a thanks giving turkey feast but with an Emirati twist to it.
If you love dates, then you will love these dishes. I usually don’t like to eat dates alone; I like to eat it with some dish, like Cham. Cham is a light, white goodness. It is a bit dried, not too dried, homemade Arabic cottage cheese, drizzled with some homemade oil. Scooping this delight with dates, takes dates to a whole new level. It’s like adding those yummy vanilla ice creams to those delicious fizzy cream sodas. I also find this a perfect dish for dinner, since it makes you full after a couple of bites and you won’t feel guilty later on.
Bathetha is also cooked with dates. Here, flour gets roasted until it becomes red, then it is mixed and beaten with some seedless dates and oil. After it has become light, fluffy and almost like tiny brittle pieces, it served and topped with roasted sesame.
My last 2 main dishes are always found in any Emirati gathering, wedding, official party, dinner or lunch. Hrees and Madrooba. They are both cooked with either meat or chicken, but Hrees is beaten seeds and Madrooba is beaten rice or wheat.
These get mixed in large hot bowls, where it is beaten, stirred until the mixture is thick creamy almost like porridge. When served in tiny bowls, homemade oil is drizzled on top. These 2 dishes must be added to your list if you are planning to try some Emirati food.
Even though this dish’s origin isn’t the UAE, it’s still a UAE traditional dish, since it became famous here. Dango or Nikhay as some might call is an Iranian delegacy. It is chickpeas, soaked overnight in water and baking soda then it is boiled with some red dry chili balls. This is usually an appetizer and or a snack dish. It is light, full of flavor and perfect for a light meal. It also topped with anything you like, Tabasco, chili powder, coriander, squeezed lemon or just plain.
As for drinks, our famous drink is Karaak or Chai Haleeb. It is Arabic black tea boiled with evaporated milk, usually from the famous brand, Rainbow. Sugar is added until it is fully cooked, and the milk turns into a beige golden goodness. Various flavors are added, like saffron, vanilla, chocolate and more. I am guilty as charged, my name is M and I’m a Chai Haleeb addict. I must have a glass of these every single morning. Gahwa, is another famous drink, although not favorable as much as Chai Haleeb. It is brewed black Arabic coffee with cardamom. When served it is a light substance but thick and harsh flavored coffee. Almost like an espresso, but with dark earthy flavor. If you are an espresso coffee fanatic, then you might like this drink.
I can go on and on with many dishes, but I think you can relate to the type of food the Emirati cuisine is. If you would like to taste some of these, I do welcome you over to my house, but you can try Al Fanar Restaurant in Dubai Festival City for a full experience. Or to get a homemade food, then visit Khalid Hurriyah Restaurant in Sharjah. I do hope though, that if you didn’t experience the Emirati cuisine that you do so before you leave the country for good. It’s a chance worth taking. As always, when food is mentioned, my stomach grumbles for some!
So Feed Me, Emirati Cuisine!
