Emirati Specialties

While modern Arabic cuisine comes from a blend of Moroccan, Tunisian, Iranian and Egyptian cooking styles, the term invariably refers to Lebanese food. Aside from mezze, it’s fairly reliant on meat, often lamb, beef or fish cooked over a charcoal grill. Meals generally end with nutty Lebanese sweets and are accompanied by a variety of fresh fruit juices.

  • Shawarma: lamb or chicken sliced from a spit and served in a pita bread with salad and tahina.
  • Falafel: mashed chickpeas and sesame seeds, rolled into balls and deep fried.
  • Mezze: a selection of dishes served with Arabic bread, a green salad and pickles.
  • Hummus: a creamy dip made from ground chickpeas, tahina, olive oil and garlic.
  • Tabouleh: finely chopped parsley, mint and cracked wheat salad.
  • Fatoush: lettuce and tomato with small pieces of fried Arabic bread.
  • Fattayer: small pastries filled with cottage cheese and spinach.
  • Khouzi: whole lamb served on a bed of rice, mixed with nuts, a popular Ramadan feast.
  • Kibbeh: deep fried mince, pine nuts and bulgur.
  • Baklava: filo pastry layered with honey and pistachio nuts.
  • Umm Ali: a dessert with layers of milk, bread, raisins and nuts.

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