Eating habits and products
The date tree is by far the most adapted plant to the hot climate of the region. There are no less than 120 varieties of dates. In addition, there are cucumbers, squash, onions, lemons, pomegranates, melons and a few varieties of cereals that can withstand the intense heat. Despite the modernization of agriculture and the desalination of water allowing some irrigated crops along the coastal areas and oases, the vast majority of foodstuffs are imported.
Goat, sheep, poultry (formerly wild birds, now chicken), fish and seafood were initially the most common sources of protein. Thanks to the regional pearling trade, land-sea exchanges were numerous. Dried and compacted, fish meat was delivered far into the oases. The dromedary was left untouched, if at all, as a source of milk, hair for weaving, combustible excrement and, above all, a means of transport. One rarely finds whole roasted camels in mechoui. Coffee, an essential rite, came from the Horn of Africa or Yemen.
Vertical farms are in huge development in the Emirates and a Ministry of Food Security aims to significantly reduce food dependency. Many hotels no longer import salads or vegetables and in all supermarkets you can find vegetables from the Emirates. A Norwegian salmon farm and many fish farms are being developed in the Emirates. Dromedary meat is used in burgers, for weddings and is increasingly found on the menus of hotels and restaurants. Camel milk ice cream is also on the rise.
Although dining tables have replaced the woven palm mats, Emiratis like to revive tradition and share a traditional dish with their guests whenever they can, sitting on the floor on mats and cushions. One eats with one's right hand, although for fish it is perfectly acceptable to use both hands. The meal is started with the words Bism Illah (" I begin with the name of God ") and concluded with the words Al Hamdu Lillah (" Praise be to Allah ").
Indeed, Islam holds a central place in the daily life of Dubai's citizens. The Quran is very strict about what Muslims are allowed to eat. Many foodstuffs are considered " haram ", i.e. unfit for consumption. These include pork and alcohol, although both can be found in specialized stores for non-Muslims. In addition, all meat consumed by locals must be " halal ", that is to say, authorized by Islam and prepared in a very specific way, the animal being turned towards Mecca when it is bled.
Ramadan or " fasting " is the fourth pillar of Islam. Set in the ninth month of the Islamic lunar calendar, it depends on the cycles of the moon, so its date changes every year. During the month of Ramadan, every healthy Muslim is supposed to fast from sunrise to sunset. He should also refrain from drinking, inhaling substances (perfumes), taking non-essential oral medicines or nutrients and having sexual intercourse. Only pregnant women, the sick and the elderly are not required to observe the fast. However, this policy is much more flexible today regarding tourists and non-Muslims. It is now possible to eat without any problem during the day, especially in large international establishments.
Varied influences
Thanks to its strategic commercial position, Dubai has long been an important trading city in the region. This status was further enhanced by the oil boom that the UAE experienced in the 1970s. The many merchants and workers coming from the Middle East and South Asia brought recipes and products that enriched the cuisine of the country, which was initially quite poor due to its climate that was not very conducive to agriculture.
Indian cuisine was the first international cuisine to arrive in the Emirates for historical reasons. In addition to the Indian merchants who came to trade centuries ago, modern workers from India as well as Pakistan and Bangladesh have introduced Dubai to the flavors of South Asia. Biryanis, tandooris and curries have become local dishes in the emirate. Lebanese cuisine is at least as popular. It is found in all parts of the city and is suitable for all budgets. Its on-the-go version is shawarma, a pita bread filled with spit-roasted meat and/or vegetables spiked with sauce. You can also enjoy falafels, dumplings made of chickpea or bean paste. You can also sit down to a plate of mezze, these famous Arabian tapas composed of a multitude of hot or cold starters served in small portions to nibble on. There are many spreads such as hummus made from chickpeas, baba ganoush (a kind of eggplant caviar called moutabal if it contains yogurt) or Lebanese tabbouleh generously garnished with parsley and mint. For the main course, you will usually order a mixed grill with kebab (pieces of meat or fish grilled on a spit) or keftas (skewers of minced lamb, grilled and spiced).
Another oriental cuisine very represented in Dubai, the Iranian gastronomy mixes flavors coming from both the Arab world and India. Rice is an essential element, served with chicken, lamb, vegetables and various dried fruits. Saffron is the most common spice. Tahdig, a crispy rice is a must. The term khoresh in Persian refers to different types of stews as well flavored with eggplant, prunes and pomegranate juice. Do not miss the kebabs, finely spiced.
The classics of Emirati cuisine
Due to its cosmopolitanism, Dubai is able to offer the visitor all types of cuisines. Nevertheless, the UAE cuisine has many delicious specialties that should not be missed.
For breakfast, a kind of pancake is served with eggs or date syrup called bidis. The khamir is a pancake inflated with nigella seeds, while the chibab is a spongy pancake flavored with cardamom. The rigag is more like a thin wheat pancake. Lunch is the main meal of the day, served between 1 and 2 pm. Meat or fish is usually served with rice. Dinner is usually a lighter meal.
During major celebrations, ghuzi, also known as shuwaa, a whole lamb, is cooked and stuffed with nuts, almonds, raisins and spices on a bed of rice. The lamb is usually stewed for hours, giving it an incomparable tenderness. In addition to whole lamb, there are other dishes such as majboos or kebsa, made of chicken or lamb stewed with rice, onions, tomato and a host of spices. Or you can also try the saloona, a very aromatic stew that mixes chicken, lamb or fish with vegetables, tomatoes and spices. The fareed is a stew of lamb and potatoes simmered for a long time. More rustic, harees is a kind of porridge made by slowly cooking meat mixed with wheat semolina until it becomes a nourishing paste that is commonly served for Aid or Ramadan. Although of Indian origin, biryani is an integral part of Dubai's cuisine. It is a recipe of fragrant rice filled with lamb and/or chicken, garnished with dried fruits, almonds and pistachios.
Desserts and drinks
The sweets found in the United Arab Emirates are close to what is done in the rest of the Middle East with an undeniable Indian touch. For example, one can enjoy the very popular luqaimat, small round fritters soaked in warm date syrup and honey, which are reminiscent of Indian gulab jamun. Another classic - originally from Egypt, but very popular in Dubai - umm ali is a French toast pudding with coconut and raisins. The balaleet is a rather surprising dessert, as it takes the form of an omelette filled with sweet vermicelli and flavored with cinnamon and rose water. The batheetha is made of cooked semolina sprinkled with candied dates and syrup. Quite similar, the khabees is a puree of semolina cooked with water, sugar, saffron, cardamom and rose water, often served during Aid. Finally, mehalabiya, a flan with rose water and pistachios, is known as mouhallabié in Lebanon where it originated.
These sweets are sometimes accompanied by an Arabic coffee. It is the national drink, the one that holds a significant and prominent place in the traditional culture. Always flavored with a hint of spices (usually cinnamon or cardamom), Arabian coffee is served black and without sugar, accompanied by a few dates to reduce its bitterness. It is the drink that Emiratis systematically offer to their guests, as a sign of respect and welcome, and this offer is always accompanied by a ritual to be respected. Generally, it is appropriate to drink three - small - cups. Tea, like coffee, has an important place in Arab culture. It is therefore also consumed and offered very regularly in Dubai. One of the most popular teas in Dubai is chai karak, a black tea with milk, cardamom and saffron.
Although normally forbidden to Muslims, the consumption of alcohol enjoys a certain flexibility in Dubai, especially in the bars and restaurants of international hotels. Otherwise, quench your thirst with tasty fruit juices. For a Lebanese touch, look for the Lime&Mint from the Dubai brand Barakat, a divine blend of lemon and mint as prepared in Beirut. We also invite you to discover Zadina's pure date juice shooters.
