Cuisine of UAE

Today’s cuisine of UAE is a blend of many Middle Eastern and Asian cuisines. But the modern diet of the UAE is cosmopolitan in nature. It features dishes from across the world. Generally, lots of people confuse Levantine food as being Emirati. Dishes like Shawarma, Hummous, Tabbouleh and mixed grill are all recent ad-ditions and do not do justice to the “soul food” that makes up the Emirati menu.

History of UAE CuisineThe Middle East has always been served as crossroads between Europe, Asia and Africa; hence traditionally it has been a hub of food and recipe exchange for ages. During the Persian Empire the foundation was laid for Middle Eastern food when rice, poultry and fruits were incorporated into their diets. Figs, dates and nuts were brought by Arabian warriors to conquered lands. During Turkey's Ottoman Empire the sweet pastries of paper thin phyllo dough and the dense, sweet coffee was brought to the area; coffee is now con-sumed throughout the Middle East. It is also influenced by yogurt from Russia; dumplings from Mongol invaders; turmeric, cumin, garlic and other spices from India; cloves, peppercorns and all spice from the Spice Islands; okra from Africa; and tomatoes from the New World, via the Moors of Spain. Religion has also changed the cuisine as neither Jews nor Muslims eat pork, making lamb the primary meat. In addition, the Quran forbids alcohol, so conse-quently the region is not generally noted for its wines.

New Change

Due to harsh desert conditions, the traditional food of the United Arab Emirates uses a lot of meat, cereals and dairy. Vegetables are difficult to grow and are not strongly featured in the diet. Tradi-tional dishes include Ma'louba, Margooga, Harees, Machbous, Arsee'ah, Fireed, Jisheid and Mishwy. Meats traditionally used were chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.

The dishes are usually like stews, as everything is cooked in a sin-gle pot. Saffron, cardamom, turmeric and thyme are the core fla-vors used in Emirati cookery. The introduction of rice to the diet came when the traders moved to the region.

Breakfast in the UAE usually features breads like ragag, khameer and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent again with the traders, who introduced pasta.

Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seed and then drizzled with date syrup. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom and saffron or bethitha, a semolina blended with crushed dates, cardamom and clarified butter.

At the close of the meal it is usual to be served with a red tea in-fused with mint, which aids the digestion. Other traditions to the meal include a welcome with dates and ghawah (Arabic coffee), which are offered on arrival and are kept available through the guests visit.

Seafood has been the mainstay of the Emarati diet for centuries. The United Arab Emirates cuisine is a reflection of a great Arabian heritage and vast exposure to civilizations over time. Muslims are prohibited from eating pork so it is not included in Arab menus.

Meat, fish, and rice are the staple foods for the Emirian cuisine. Lamb and mutton are the more favored meats, then goat and fi-nally beef. Popular beverages are coffee and tea which can be sup-plemented with cardamom, saffron, or mint to give it a distinct fla-vor.

Dishes forming part of the Emarati cuisine:

Kabsa Yeast

Bread Falafel Shawarm

a Kebab Sheep Al Maj-

boos Camel

Milk Masgouf

Harees Al Salona Al Mad-

rooba Fish Camel

Meat Al Kha-

beesah Al Khan-

faroosh Raqaq

(flat) Al Jabab

Bread

Kabsa

Kabsa (كبسة) is a family of rice dishes that are served

mostly in Saudi Arabia — where it is commonly regarded

as a national dish — and the other Arab states of the Per-

sian Gulf. Kabsa, though, is believed to be indigenous

toYemen. In places like Qatar, the UAE, Bahrain and

Kuwait the dish is popularly known as Majboos (مجبوس)

or Machboos (مكبوس), but is served mostly in the same

These dishes are mainly made from a mixture of spices, rice

(usually long-grain basmati), meat and vegetables. There

are many kinds of Kabsa and each kind has its uniqueness.

With the change in technology and fast moving space today

we get pre-mixed Kabsa spices are available under several

brand names. These reduce preparation time but may have a

flavour distinct from traditional Kabsa. The spices used in

Kabsa are largely responsible for its taste; these are gener-

ally black pepper, cloves, cardamom, saffron, cinnamon,

black lime, bay leaves and nutmeg. The main ingredient

that accompanies the spices is the meat, such as chicken,

goat, lamb, camel, or sometimes beef, fish, and shrimp.

In chicken machboos, a whole chicken is used. The spices,

rice and meat may be augmented with almonds, pine nuts,

onions and raisins. The dish can be garnished with hashu (

home-made — (دقوس) and served hot with dakkous (حشو

tomato sauce.

Meat for Kabsa can be cooked in various ways. A popular

way of preparing meat is called Mandi. This is an ancient

technique, whereby meat is barbecued in a deep hole in the

ground that is covered while the meat cooks.

Another way of preparing and serving meat for Kabsa is

Mathbi, where seasoned meat is grilled on flat stones that

are placed on top of burning embers.

A third technique, Madghoot, involves cooking the meat in

a Pressure cooker, which has replaced the olden methods of

cooking in fast moving jet world.

Falafel

Falafel balls

Falafel ( فالفل) is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually

served in a pita, which acts as a pocket, or wrapped in flat bread known as lafa. The falafel balls are

topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauce. Falafel

balls may also be eaten alone as a snack or served as part of a mezze.

History

The origin of falafel is unknown and controversial. A common theory is that the dish originates in

Egypt, possibly eaten by Copts as a replacement for meat during Lent. Alexandria being a port city

made it possible to export the dish and name to other areas in the Middle East. Some authors even

claim it dates to the pharaonic period. The dish later migrated northwards to the Levant, where chick-

peas replaced the fava. It has been theorized to a lesser extent that falafel has origins in the Indian

subcontinent where it and other chickpea-based dishes are also popular. In recent years, the falafel

debates have sometimes devolved into political discussions about the relationship between Arabs and

Israelis.

Commercialization & Globalization

Falafel grew to become a common form of street food or fast food in the Middle East. During Ra-

madan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after

sunset. Falafel became so popular that McDonald’s began to serve a "McFalafel" in some countries.

The custom of eating falafel in a pita stuffed with salads began in Israel. Falafel is now an iconic part

of Israeli cuisine and often referred to as a national dish. In Israel, falafel crosses ethnic and religious

bounds, and is enjoyed by all sectors of society. This has led to resentment by Palestinians and asser -

tions of copyright infringement by the Lebanese Industrialists' Association. Lebanon and Israel have

been engaged in an escalating gastronomic battle often described as a "food fight," in which falafel,

hummus and tabbouleh are used as ammunition. Israeli entrepreneurs brought falafel to Europe and

the United States sometime in the 1970s. Today, falafel is eaten all over the world. It is popular

among vegetarians, and prepackaged mixes are sold in health-food and grocery stores. These days

falafel-inspired burgers made of chickpea are eaten as a kind of veggie Burger.

Salad - Tabbouleh

http://upload.wikimedia.org/wikipedia/commons/b/ba/Flickr_-_cyclonebill_-_Tabbouleh.jpg

Tabbouleh (تبولة; also tabouleh or tab(b)ouli) is a Levantine salad made of bulgur,

finely chopped parsley and mint, tomato and spring onion, seasoned with lemon juice

and olive oil.

Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the

most popular salads in the Middle East. In the Arab world but particularly the Greater

Syrian region, it is usually served as part of the mezze, and is served with romaine let-

tuce. The Lebanese use more parsley than bulgur wheat in their dish.

A Turkish variation of the dish is known as kusur, while a similar Armenian dish is

known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is

known as tambouli. In Lebanon, the wheat variety salamouni cultivated in the region

around Hawran and in Mount Lebanan, Bekaa Valley and Baalbek was considered (in

the mid-19th century) as particularly well suited for making bulgur, a basic ingredient

of tabbouleh.

To the Arabs, edible herbs known as qaḍb, formed an essential part of their diet in the

Middle Ages, and dishes like tabbouleh attest to their continued popularity in Middle

Eastern Cuisine today. Likehummus, baba ghanouj, pita and other elements of Arab

Cuisine, tabbouleh has become a popular "American ethnic food."

Kebabs

Doner Kebab invented in Busara Turkey

Kebab ( كباب, also kebap, kabab, kebob, kabob, kibob, kebhav, kephav, qabab) is a wide vari-

ety of meat dishes originating in Persia, and now found worldwide. The Arabic word possibly de-

rives from Aramaicכבבא kabbābā, which probably has its origins in Akkadian kabābu meaning "to

Iranian Kebab Chenjeh Kebab

burn, char". In the 14th century, kebab is defined to be synonymous with tabahajah, a Persian word

for a dish of fried meat pieces. The Persian word was considered more high-toned in the medeival

period. Kebab was used frequently in Persian books of that time to refer to meatballs made of ground

or pounded chicken or lamb. In the modern period, kebab gained its current meaning of shish kebab,

whereas earlier shiwa` شواء had been the Arabic word for grilled meat. Kebab still retains its origi-

nal meaning in the names for stew-like dishes such as tas kebab (bowl kebab). Similarly, kebab halla

is an Egyptian dish of stewed beef and onions. In Iran (Persia), however, kebab includes grilled,

roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on

plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local

tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods

like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of ev-

eryday cuisine in multicultural countries around the globe. In English, kebab with no qualification

generally refers more specifically to shish kebab served on the skewer or doner kebab served

wrapped in bread with a salad and a dressing.

History

The origin of kebab may lie in the short supply of cooking fuel in the Near East, which made the

cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a

butcher's shop. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was

invented by medieval Iranian soldiers who used their swords to grill meat over open-field fires.

However, others have claimed the dish has been native to the Near East and East Mediterranean

since ancient times. Αn early variant of kebab ("obeliskos") is mentioned in Ancient Greece as early

as 8th century BCE (archaic period) in Homer's Iliad and Odyssey and in classical Greece, amongst

others in the works of Aristophanes, Xenophon and Aristotle and there are also claims citing pictures

of Byzantine creek preparing shish kebabs. Ibn Battuta records that kebab was served in the royal

houses of India since at least the Sultanate period, and even commoners would enjoy it for breakfast

with naan.

Al Harees

Al Harees is a very ancient dish that consists of small pieces of meat, wheat, and wa-

ter. Al harees is one of the most savoured dishes in the UAE kitchen and it involves a

lengthy preparation. Al harees, which is made mainly from meat and wheat, is quite

prominent one during special occasions such as Ramadan, Eid and weddings. Al ha-

rees is made by cooking ground wheat in a pot with a pinch of salt, to which the meat

is then added. The mixture is then left for long hours until it is fully cooked and the

meat is completely dissolved into the wheat. The mixture is then poured into a clay pot

and placed in a clay oven or inside a specially prepared hole on the ground that is

filled with burning coal. The pot is then completely covered with the coal and left for

several hours after which the thick mixture is removed and thoroughly stirred with a

special piece of wood called "midrib." The final product is then topped with local ghee

and placed onto flat plates. This dish is eaten at any time but particularly during the

Holy Month of Ramdan, Eid and Weddings.

Al Majboos

Al Machboos is a very popular dish cooked in a large pot. It consists of

rice, onions and meat, seasoned with spices, salt and dried lemon called

Loomy. This dish is prepared by cooking meat, spices, dried lemon, and

seasonings in boiling water until they are very tender. The meat is taken

out and the rice is added to the rest of the ingredients and cooked to-

gether. Then the meat is returned again to the pot where it is cooked for

another one to two hours. Al Machboos is well known and is a favorite

throughout the Gulf area.

Al Salona

The dish is prepared by boiling meat with onions and then adding a variety of veget-

ables (zucchini, eggplant, onions, pepper, tomato and some okra). Spices and tomato

paste are also added and the mixture is left to simmer for 10 minutes until ready.

Al Madrooba

This consists of salt-cured fish (known locally as “maleh” or salty) and flour. The fish

is washed in running water and then cooked in a pot along with spices. While cooking,

flour is added to the fish until the sauce thickens. Al Madrooba is then topped with

ghee before serving.

Fish

Fish is used heavily in emirati cuisine and is prepared in a variety of recipes: grilled,

fried or cooked with rice in paella style. Old techniques to preserve fish are still used;

they are either salt cured (called “maleh”) or sun-dried (known as “Al kaseef”). Some

dried fish are also being ground ("sahnah").

Emirati Bread

Raqaq (flat) Bread

The "raqaq" bread is made from soft unleavened dough that is flattened and baked on

a hot iron plate. When the bread is ready, a variety of toppings such as ghee, butter

and sugar, cheese or meat gravy (thareed) is spread onto it.

Al Jabab Bread

A soft dough is poured into a "tabi" oven, or in a non-stick pan. The dough is flattened

into the pan and is cooked like a pancake on both sides. When the bread is ready, it is

eaten with ghee and sugar, honey, cheese or any other desirable topping.

Desserts

Al Khabeesah

This dessert is made from flour which is heated on a stovetop and as its colour turns

brown, rose water, sugar, ghee and cardamom are added. The mixture is then left on

medium heat until ready.

Al Khanfaroosh

Al Khanfaroosh is prepared from a mixture of flour, egg, sugar, yeast, cardamom, saf-

fron and rose water. The mixture is then left to rest, after which it is divided into

pieces and fried in ghee. The flour is sometimes replaced with rice, where the rice is

washed and then left in the sun to dry after which it is finely ground before use.