United Arab Emirates Recipes

41 authentic United Arab Emirates recipes with ingredients, method, cooking time and calories.

All United Arab Emirates dishes

• Machboos — The national rice dish — spiced rice cooked with chicken or lamb, dried lime and
• Harees — Slow-cooked wheat and meat porridge, beaten until silky — a Ramadan staple.
• Luqaimat — Crisp golden dough dumplings soaked in date syrup and sesame.
• Balaleet — Sweet vermicelli with saffron and cardamom, topped with a thin omelette.
• Thereed — Spiced lamb and vegetable stew ladled over torn regag bread.
• Madrouba — Creamy beaten rice and chicken, soft and comforting.
• Chabab — Saffron and cardamom pancakes, lacy and fragrant.
• Salona — Tangy tomato broth stew with meat or fish and vegetables.
• Khameer Bread — Soft date-sweetened flatbread studded with sesame.
• Fouga Deyay — Emirati chicken and rice cooked together with warm spices.
• Samak Mashwi — Whole hammour grilled with Emirati spices and lime.
• Muhammar — Sweet date rice served with fried fish.
• Jasheed — Minced shark or firm fish cooked with turmeric, lime and onion.
• Rgag Bread — Paper-thin crisp flatbread cooked on a hot iron plate.
• Assidat Al Boubar — Pumpkin pudding with saffron and cardamom.
• Lgeimat Saffron — Crisp dumplings in saffron syrup with pistachio.
• Machboos Laham — Spiced rice with lamb, loomi and baharat.
• Fareed — Thin regag bread soaked in a spiced lamb and vegetable broth.
• Khabees — Toasted flour pudding with saffron, cardamom and date syrup.
• Khanfaroosh — Saffron and cardamom cakes fried until crisp at the edges.
• Nakhi — Chickpeas simmered with cumin and served in their broth.
• Jabab — Thin saffron pancakes cooked lacy on one side.
• Sago Pudding — Sago pearls cooked with saffron, cardamom and rose water.
• Karak Chai — Strong milk tea boiled with cardamom and saffron.
• Arseeya — Creamy rice pounded with lamb until smooth, finished with ghee.
• Batheeth — Dates kneaded with toasted flour and cardamom into a pressed sweet.
• Bajella — Broad beans boiled and dressed with cumin, lemon and chili.
• Madrooba Samak — Fish beaten into rice until creamy and smooth.
• Balaleet Muhammar — Sweet saffron vermicelli enriched with date syrup.
• Muhalla — Sweet yeasted flatbread cooked on a griddle and eaten with date syrup.
• Dango — Steamed chickpeas tossed with cumin, chili and lemon.
• Ghuzi — Whole roast lamb served on spiced rice with nuts.
• Maleh — Salt-cured kingfish cooked with rice and dried lime.
• Mahyawa — Fermented fish sauce with spices, spread on warm bread.
• Tandoor Bread — Flatbread slapped onto the wall of a clay oven.
• Aseeda — Thick wheat pudding served with date syrup and ghee.
• Rangeena — Dates baked under a spiced flour and ghee topping.
• Machboos Rubyan — Prawn machboos with dried lime and baharat.
• Saloona Samak — Fish stew with tomato, dried lime and vegetables.
• Regag with Mahyawa — Paper-thin bread spread with fermented fish sauce and cheese.
• Chai Haleeb — Cardamom milk tea, lighter than karak.