Arabic cuisine is a phenomenon inherent in the entire vast “Arab continent” from Morocco to the Gulf, due to common culture and religion. Islam defines food prohibitions (primarily pork, blood, alcohol), influences the diet (food intake in the holy month of Rama Dan is regulated, there are culinary traditions regarding the birth of a child, his circumcision and other important events), the manner of eating oneself and treat guests (the prophet commanded to eat with hands). However, each country has its own characteristics due to the presence or absence of certain products, outside influences and other reasons.
Not so long ago, the main food products for the Bedouins of Arabia were dates, bread, milk (camel and goat), yogurt and cream produced from it, and imported rice. Meat was rarely used, mainly on holidays and special occasions (weddings, births, etc.).
In this case, a whole sheep or goat was baked with spices and almonds and served on a pile of boiled rice. There were virtually no vegetables in the diet. Today, due to the influx of emigrants from other Arab countries, Lebanese cuisine, especially meze, has become very popular. Most Arabic dishes served in Dubai restaurants are essentially Lebanese.
The cuisine of the peoples of various Arab countries, despite some differences, has many common features. A characteristic common feature of Arab national cuisine is the use of lamb, veal, goat meat, poultry, legumes, rice, vegetables and fruits, fresh, dried or dried. Dishes made from fish, eggs, and fermented milk products (especially cheese, reminiscent of feta cheese) occupy a special place. Arabic cuisine is unthinkable without spices and seasonings - onions, garlic, red and black pepper, cinnamon, aromatic herbs, olives.
Mainly used for cooking olive oil, although it can be considered typical that many meat dishes are prepared without the use of fat at all. The meat is fried in a frying pan heated to 300ºС. The crust formed during such frying retains the meat juice, and the prepared dish will be especially tender and juicy.
Many peoples of Arab countries eat twice a day. With two meals a day, they eat a very hearty breakfast in the morning, and an equally hearty lunch quite late in the evening. Vegetables and potatoes are not eaten boiled. They eat only white bread. Fish is eaten fried, baked or pickled. Many Arabs do not like caviar, salmon, salmon, and balyk. Muslim Arabs do not eat pork.
The most popular first courses are meat soups with beans and rice, green beans, capers, and peas. Most soups in Arabic cuisine are prepared with meat broth prepared in a special way. Before cooking the broth, the meat is fried in a large piece without fat, and then poured with cold water and cooked until cooked. Vegetables are added to the prepared and strained broth.
The second course is usually meat or poultry, stewed or fried, or pilaf. Raisins, figs, almonds, spices, and hot seasonings are often added to meat dishes. Thus, a dish of young lamb stuffed with rice, raisins, almonds and spices is especially popular among Yemenis, as well as spicy helba sauce made from red pepper, mustard and aromatic herbs, which is an indispensable component of the table.
The favorite national dishes of the people of Iraq are pilaf made from lamb and rice, to which raisins, figs, almonds are usually added, as well as yakhni, a meat dish with spicy seasonings. In Syria and Lebanon, traditional meat dishes are qubbah - fried or boiled balls of meat, fish, various seasonings, yakhni with vegetables.
Various fresh and pickled vegetables are used as snacks: olives, tomatoes, peppers, etc., as well as nuts, watermelon seeds, dates.
A common dish among many Arab peoples is corn porridge - burgul, which can be poured with sour milk or served with small pieces of meat. Sweet dishes - widely known halva and candied fruits. Drinks include sour milk, tea, and, of course, coffee, which is usually drunk without sugar, but with added spices.
Coffee is a traditional Arabic drink, and the process of preparing it is often a complex procedure, usually associated with receiving guests. In Saudi Arabia, for example, coffee is prepared as follows. First, roast the grains, stirring them with a small metal stick. The coffee is then manually ground in a mortar, while trying to maintain a certain rhythm. To brew coffee, special copper or brass vessels of three sizes are used, somewhat reminiscent of teapots. When serving coffee to guests, a certain procedure is also followed.
Ready-made coffee is served to guests in cups, in order of seniority. The guest of honor is served coffee three times, after which, according to the rules of decency, it is customary to thank and refuse. As already mentioned, coffee is usually drunk unsweetened. In Saudi Arabia, it is customary to add cloves and cardamom as spices, and in Iraq, saffron and nutmeg are added to coffee. But in Yemen, a country that supplies the world's best coffee, the national drink is not coffee, but ghishr - a decoction of coffee husks. This drink tastes like coffee mixed with tea. This drink is brewed in a small clay jug, and when it is ready, sugar and sometimes spices are added.
The statement of one Arab scholar that “the Arabs live on dates, bread, rice and milk” is true if applied only to the most “purebred” Arabs, who still continue the life of Bedouin nomads in the desert. Indeed, the cuisine of those dashing horsemen, whose troops once conquered the lands of three continents - Asia, Europe and Africa, was extremely unpretentious.
Bread was a sign of luxury, and meat was prepared on major holidays and on the occasion of receiving guests. The food of today's inhabitants of Arab countries is very refined, because many dishes are inherited from ancient, already extinct civilizations that existed on this land long before the arrival of the Arabs. Arab gastronomes could not escape the influence of their neighbors: the Persians, Indians and Ottoman Turks, whose empire included most of the Arab lands for 400 years.
Of course, we can talk about Arab cuisine as a general phenomenon inherent in the entire “Arab continent”. After all, both culture and language from Morocco to the Persian Gulf have common roots. For over a thousand years, this sense of unity has not been tested by borders. To some extent, the “general tone” was set by the religion common to all Arabs - Islam, and the tradition associated with it (Sharia).
In any case, Islam determined food prohibitions (primarily: pork, blood, alcohol), influenced the diet (meal intake during the holy month of Ramadan and other holidays is regulated; and there are also culinary traditions regarding the birth of a child, his circumcision and other vital events), the manner of eating yourself and treating guests (the Prophet Muhammad commanded to eat with his hands).
A cook who planned to repeat someone else's recipe had two main obstacles. Firstly, the prestige of the dish. In Baghdad, it’s unlikely that anyone would have the idea of repeating food that is far from Moroccan. Anyone who wanted to try what the caliphs were treated to had to bring what it was made from. And this was the second obstacle. That is why Arab cuisine can still be divided into three zones.
Let's call them, say, Mediterranean, Syrian and Arabian. All contain, of course, unpretentious and satisfying Bedouin versions of dishes such as boiled rice or cereal with pieces of lamb, which differ mainly in name: kuzi in Iraq, kharuf bi-r-rizz in Syria, couscous in the Maghreb (that is, in Tunisia, Algeria and Morocco). But everyone has something to be proud of.
The most famous is Syro-Lebanese cuisine. We are familiar with it from the stalls selling shawarma - pieces of meat roasted on a spit, wrapped in a flatbread. True, shawarma on our streets is not always made according to all laws.
The flatbread must first be heated and greased with a special sauce made from tender lard and yogurt, with thinly chopped salted vegetables and herbs placed inside. Not to mention the fact that the flatbread should be special... uh, whatever! To taste real shawarma, you need to go to Syria.
A hearty breakfast before work is unpopular among Syrians; they prefer to have a hearty snack at 10-11 o'clock, already at work. At this time, the central streets of cities and corridors are filled with boys serving simple food on trays: bread, without a lot of which the Arab table; olives or black olives; sour cottage cheese (lyabne), scrambled eggs, eggplants stuffed with nuts (makdus); soft sheep cheese; boiled beans in olive oil. There are almost no spicy dishes in Syrian cuisine; special seasonings are more valued here, giving them a special taste and aroma. Every self-respecting city has at least a small spicy market, where the abundance of strange potions and strong odors can easily make a European dizzy.
Lunch time depends on the arrival of the head of the family. Most Syrians sit down to eat between 2 and 5 p.m. In Syria it is not customary to cook anything on a quick fix from semi-finished products: most Syrian women do not work, so men have the right to expect a full and varied lunch from them.
Many dishes are triple cooked. Even something as simple as tabbouleh. To those who find themselves at the Arab table for the first time, this food will seem prosaic: finely chopped parsley, mint, tomatoes and onions, mixed with wheat, lemon juice and olive oil. But soon you will be in a hurry to put in more of it for yourself first.
Tabbouleh is part of the traditional Syrian meze appetizer. A real meze consists of 60 dishes, each of which is served on a separate plate. Of course, it’s not easy to taste a real “mezeshka” with such extravagant elements as raw minced young goat or hearts of palm - whether in a restaurant or at a party. A stripped-down version is in use - from 10-15 items, but even here food lovers have something to amuse themselves with.
To the European eye, dishes that resemble either semolina porridge or window putty look especially exotic. They are called: one - hommos bitahin - grated peas seasoned with lemon, garlic, olive oil and ground sesame seeds; the other is mutabbal - eggplant puree, seasoned with the same. It is recommended to take both “putties” with a piece of flatbread - it’s tastier.
You have already guessed that those who are invited as Arab guests should refrain from eating anything at least a day before the visit. After all, before the rich meze there will definitely be a long conversation with nuts and carrots cut into strips (for the appetite), and after the meze - first hot barak pies with meat, cheese and spy kubbe pies made from coarse wheat flour, with meat, and inside there is a filling of meat, nuts, and so on), and then hot dishes that it’s simply a sin not to try. Of course, on the table there may be only shish kebab (cut smaller than ours and with pieces of delicious fat tail fat) or kebab (even stuffed with liver, herbs and tomatoes).
However, if the hostess wants to be talked about for at least a few days after this evening, she will go for something more delicious, such as sheikh mashi kusa - stuffed fried meat and onion zucchini stewed in yogurt. The appearance of this dish invariably evokes in guests a feeling of deep respect for the one who prepared it, because everyone knows: in order for the yogurt not to curdle, it must be constantly stirred, without even looking up from the stove for a second.
Unlike Europe, where the concept of “side dish” exists, in southern cuisine everything is combined into one. Some dishes in this regard are simply examples of eclecticism. Like fetta, for example. Fetta prepares like this. Soak one and a half glasses of large yellow dry peas, after 12 hours they are thoroughly washed and set to boil, adding a little soda. During this time, cut a flatbread fried in melted butter into small pieces, lay the pieces on the bottom of a deep plate and pour a few tablespoons of water over them. , in which peas were boiled. Then add boiled peas and pour in a mixture of salted yogurt, sesame oil, garlic and lemon juice. When the mixture has soaked the bread, add a little melted butter, finely chopped parsley and pine nuts. And finally, the topmost layer is “formed” from pieces of either meat, or chicken, or brains, or lard, or from all at once.
Maghreb Arab cuisine makes greater use of fish and other seafood. Moreover, it is possible to use products that seem more than exotic, for example, locusts. Good dried locust tastes like the most delicate smoked herring. In Morocco it is called "desert shrimp".
Maghreb cuisine places a higher premium on soups and chowders than in the eastern Mediterranean, and the famous Harira national dish, lentil stew, is a staple menu item during the holy month of Ramadan.
Ramadan is the month of the lunar Arabic calendar, in which the first divine revelations, later collected in the Koran, were sent down to earth through the Prophet Muhammad. The entire month is considered a month of fasting, but Muslim fasting: during daylight hours, a believer cannot eat, drink, or smoke , nor inhale the incense, nor even swallow saliva. But after the cannon signal is given at sunset, it is not forbidden to catch up. Since the entire month is considered one big holiday, with the onset of each night, not just satisfying hunger, but gluttony begins. And every evening the streets of Maghrib cities are filled with the aroma of harira.
In order to cook real, “Ramadan” harira, you need to spend a lot of time. First, finely chopped meat is boiled with bones, pepper, saffron, cinnamon and onion. Lentils are boiled separately, which are then crushed with your fingers and left in the broth. In the third vessel, boil finely chopped tomatoes (or tomato paste) and butter. Then everything is mixed together with flour, diluted with two glasses of cold water, and again brought to a boil with the addition of lemon juice and finely chopped herbs (parsley, cilantro). Harira is served very hot with dates or cakes - honey or almond shbakia or briuat.
Despite the high cost of foreign drinks, they try to please foreigners at the Arab table with whiskey, gin or vodka that is familiar to them. But a wise person will always prefer to drink what was selected for the local menu by the experience of previous generations. The ancestors of today's Arabs fell in love with arak - vodka with the smell of anise, which at the dawn of human civilization they learned to make from dates, and then from grapes and rice. Later, together with Arab warriors, Arak conquered the Mediterranean, and then the Turkish Janissaries brought it to the conquered Balkans. In some places, arak has retained its original name in a somewhat distorted form (Turkish raki and Bulgarian rakiya), and in other places it is called completely differently (Greek ouzu and French “Ricart” and “Pernod”), but here is the original culture of drinking this unusual drink preserved, perhaps, only in Arab world.
Arak is served in glasses lined with ice. First, pour arrack into a glass, then add about one-third of the water and add ice. Arak mixed with water becomes cloudy and looks like milk. When the toast is made (and the Arabs’ toasts are no more complicated than ours, like: “Well, let’s be healthy”), and the contents are drunk (and, unlike us, you don’t have to drink it all at once), a coating remains on the walls. Therefore, in decent houses, each new portion is poured into a fresh glass, cooled with ice.
“Tell me what you eat. And I will tell you who you are,” the Frenchman Anthelme Brillat-Savarin, the author of the most famous book of his time, “The Philosophy of Food,” expertly assured about two hundred years ago.
The original homeland of the Arabs is the Arabian Peninsula. For many centuries, the source of the meager diet of the Arab nomads was local Agriculture. Back in the 8th century, they were content with little - they ate dishes made from dates or grains and washed them down with camel milk. But already during the reign of the Abbasid dynasty (750-1258), when the capital of the Arab Caliphate was moved from Damascus to Baghdad, many old customs and habits gradually began to fade into oblivion. Lush feasts, abundant to the point of extravagance, became commonplace for court dignitaries and their numerous servants. For example, when it was too hot, drinks were cooled with ice, which was delivered to their table from distant mountainous regions at great expense.
According to medieval Arab historians, the ruler of Baghdad, Ibn Yusuf, was the first to come up with the idea of using ice to cool drinks. He sent his people for ice to Mount Lebanon and even to the Caucasus. To prevent the ice from melting long haul through the desert, it was generously sprinkled with salt and covered with straw. In the 13th century, ice traders appeared on the banks of the Nile.
The precious goods were delivered on specially equipped ships from Lebanon. It was stored in a special building called “sharabkhane” - “beverage warehouse”. Then the ice was delivered to the customers by a special person whose profession was called “tallyag” - “snowman”. Over time, the ice trade grew so much that the “Tallags” even created their own guild. They say that it was these people who invented ice cream, which later conquered the whole world.
Even now, despite the rapid widespread spread of the Western way of life, the gastronomic preferences of the Arabs have not undergone much change and remain almost the same as before. But lunch among modern Arabs is not only the consumption of food, but also a kind of ritual consisting of active communication, as well as adherence to the unwritten laws of Arab etiquette. Of course, all this does not apply to the poor, who swallow their bowl of stew without further ado.
Strict observance of ancient customs primarily concerns the reception of guests. The logic here is this: the guest respected us with his arrival - therefore, we must treat him well. Apparently, this tradition comes from ancient times, when the Arabs roamed the desert, and a random traveler became the most dear guest, because he knew news about neighboring tribes, enemies and friends. They also expect news from the modern guest - reliable and not so reliable, as well as all sorts of entertaining stories. You can start a business conversation over coffee and fruit - otherwise you will offend the owner with your disrespect.
An invitation to the table for an Arab is a manifestation of good manners, friendliness, friendship, and often, especially in the provinces, the guest is served literally everything that is available in the house and the owner does not hesitate to borrow what is missing from his neighbors. Isn't this a familiar situation for us?
Arabs do not have the habit of forcing events by dragging a guest from the threshold to the dining table: good food requires a leisurely and pleasant foreplay. Look, while talking, your appetite will work up, so why rush?
As a rule, spring water and chilled nuts are served before meals. True, water can be replaced by Coca-Cola or Sprite, but this does not change the essence. (As a digression, a small detail. I have more than once been amazed at the skill of the Lebanese to drink water from the neck of a jug without touching it with their lips. The fact is that in almost all “folk” restaurants in the country water is served as a free “dessert” in large glass jugs Apparently, due to the fear of the spread of infectious diseases, the habit of drinking water by pouring it straight down the throat became fashionable here.
Water and nuts are followed by all sorts of salads. There are a lot of greens and it is almost impossible to remember the names of all the dishes. The next important part of the Arabic table is a selection of a wide variety of snacks. These are various bean porridges, pickled or baked eggplants and tomatoes, stuffed peppers and zucchini, salted cucumbers, red beets and much, much more. All this abundance is called in Arabic in one word - “mezze”. Even the most ordinary, everyday lunch in an Arab family looks rich due to the large number of these same snacks. (By the way, many peoples of Arab countries eat twice a day: breakfast and lunch before or after sunset, so they are very filling). Other distinguishing feature Arabian cuisine - wide use of large quantities of various spices: onions, garlic, olives, black and red pepper, cinnamon, aromatic herbs. Vegetable oil, mainly olive, is used for cooking.
Despite some differences, the cuisines of the peoples of Arab countries (Egypt, Algeria, Syria, Iraq, Saudi Arabia, Lebanon, Libya) have many common features, from the products they use to the way they prepare individual dishes. That is why we can talk about a single Arab national cuisine, one of the characteristic features of which, along with those that I have already mentioned above, is the widespread use of products such as lamb, goat meat, veal, poultry, legumes, rice, vegetables, fresh and canned fruits. A significant place is occupied by dishes from fish, eggs, lactic acid products, especially cheese, reminiscent of feta cheese.
After the appetizers, something “substantial” is served, most often some kind of meat dish. Arabs like to eat meat fried and stewed, supplementing it with a huge amount of vegetables, herbs and various seasonings. Arab cuisine is characterized by heat treatment of meat dishes without the use of fat. In this case, the temperature of the pan during frying is brought to 300°. The whites of the meat, in contact with the hot surface of the frying pan, coagulate and form a crust, which retains the meat juice in the product. Thanks to this cooking method, the dish is particularly tender and juicy. Another common method is to first fry the meat in a hot dry frying pan, and then finish frying it in a frying pan with fat.
In Syria and Lebanon, traditional meat dishes are quba - fried or boiled balls of meat, fish, various seasonings, spit-roasted lamb, vegetables, stuffed with meat, yakhni - stewed meat with vegetables.
Among meat dishes, “shavarma” is undoubtedly considered the most democratic - a tasty and cheap sandwich with meat, which is prepared as follows. In front of the grill, richly flavored with all kinds of spices, a huge piece of meat is slowly spinning. An experienced master, with a deft movement of his hand, using a sharp knife, cuts off fried strips from this piece and, adding herbs and spices, wraps this entire culinary miracle in a warm flatbread. Shawarma is ready to eat. However, many people don’t need to explain what it is. In recent years, kiosks with shawarma have appeared in many cities of Russia and now every Russian knows “what they eat it with.” Another thing is that this is not a real one, but an ersatz shawarma, only in appearance reminiscent of its Middle Eastern ancestor. An Arab or Turk would never put one in his mouth, rightly fearing for his delicate stomach.
A common dish among many Arab peoples is wheat or corn porridge - burgul. In Saudi Arabia, burgul is usually topped with sour milk. On special occasions, it is laid out in the form of a pyramid and filled with fat or covered with small pieces of meat. Porridge made from flour mixed with olive oil and capsicum is also popular.
All kinds of fruits have become widespread among the residents of Saudi Arabia, especially dates, which are no less important than grains. They are usually made into a paste that can be stored all year round. This paste is sometimes mixed with barley or other flour. Dried and sun-dried dates are very popular.
Every major Arab city sells European-style bread, but the real, traditional bread is a flatbread called “khubz ‘arabi.” It tastes best immediately after baking - crumbly and fragrant. Then this bread just melts in your mouth. Then, when the flatbread has cooled, it can perfectly replace the spoon and fork. The flatbread also helps in other cases: it is used to cover meat fried on a spit or on a grill so that it does not cool down. Every Arab country has its own favorite type of bread. For example, in Lebanon and Syria, street vendors on their two-wheeled carts carry the local delicacy “mannaish” - bread with thyme, seasoned with marjoram and sesame seeds - round, with a hole in the middle, but empty inside.
Sweets are a special item in Arabic cuisine. Few Arabs will deny themselves these. Maybe for this reason there are so many people with diabetes in the East. The entire abundance of oriental confectionery art is simply impossible to describe in words - you have to try it! The craft of a confectioner is considered one of the most popular, and people in this profession often compete to see who can make the most magnificent and beautiful cake or who can prepare the most exquisite cream for cakes. To prepare sweets, all kinds of gifts of nature and the results of human ingenuity are used, but first of all, fruits containing as much sugar as possible, such as dates, apricots, melons or various nuts: pistachios, almonds, cashews.
Of the drinks, Arabs love coffee most of all. It is believed that it came to them from Ethiopia through Yemen only in the Middle Ages. The process of preparing and drinking it is a complex procedure, usually associated with receiving guests. First, roast the beans, stirring them with a small metal stick. Coffee beans are ground in a special mortar in accordance with a certain rhythm. Coffee is brewed in copper and brass vessels of three sizes, similar to teapots.
The finished drink is served in cups in order of seniority. Honored guests are served coffee three times, after which decorum requires thanking the host and refusing the next cup. Neither sugar nor milk is added to the finished Arabic coffee, but saffron, cardamom or orange essence is added. On the Arabian Peninsula they believe: the more cardamom in coffee, the more attentive the host is to the guest.
Arabs drink less tea and brew it dark and strong. It is never served with milk; it is usually sweet and various herbs are often added to the brew. Arabs believe that tea is a medicinal drink that relieves many diseases.
Since Muslims are prohibited from drinking alcohol, local chefs have come up with many other, no less attractive, tasty and invigorating drinks made from milk, fruits and herbs. For example, in the East, drinks made from coriander with honey or drinks made from almond milk are still popular. “Aitan” and “ayran” are widespread - local versions of Turkic fermented milk drinks. By the way, Turkish dominance is preserved in the names of some Arabic dishes, which sound completely Turkish. For example, “shish-tauk” (chicken kebab), the above-mentioned “aytan” and “airan”, “tatly” (jam), buza, dondurma (ice cream) and others.
Fruit sellers are located on the streets of Beirut, Damascus or Amman. They have juicers and mixers. On a hot day, they will instantly prepare you a drink from anything that is available in the shop: from apples, from huge Middle Eastern plums, from melons... At the request of the buyer, they squeeze juice from the fruit they have chosen, mix it, add a little ice. You can also make carrot juice by adding a little lemon juice.
In the Arab world there is a popular saying: “Batn malaan, keif tamam”, which means, loosely translated, something like this: “He who has a full stomach always has great mood" Therefore, probably, Arabs love to eat well themselves and are masters of treating guests.
The UAE is a multifaceted and very interesting country. The young state, which has created all the conditions for its guests, is becoming increasingly popular. Lovers of luxury go there for oriental chic, active tourists for an extraordinary pastime, and gourmets for exquisite Arabic cuisine.
United Arab Emirates. Photo: http://www.flickr.com/photos/paolo_rosa/
However, in addition to Arab national cuisine, there are also cuisines from other countries. The combination of large and small European cafes and restaurants with local oriental flavor will delight even the most experienced tourist.
Some tourists compared their trip to the UAE to a trip to a fairy tale. To feel the spirit of the East, you need to try the cuisine of this country at least once.
Peculiarities of UAE cuisine
Apparent freedom should not mislead the traveler. The UAE is a Muslim country, so all life here is influenced by Islam.
For example, you should be aware of the month of Ramadan (Ramadan), in which you are allowed to eat only after sunset and before sunrise. During this period, restaurants usually open only after dusk, particularly after 8 pm. In 2013, Ramadan will fall from July 11 to August 9.
There are restrictions on pork consumption in the UAE. You won't find pork in regular restaurants. If you are not Muslim and want a pork chop, you will have to find a specialty restaurant that will prepare it for you.
Street food
It is better to start getting acquainted with the national cuisine of the UAE on the street. Numerous tents and small cafes offer a variety of snacks and small full meals. All dishes purchased on the street are mostly wrapped in Arabic bread - lavash, which has a flat shape. But another type of bread is also common - pita (round buns).
Pete. Photo: http://www.flickr.com/photos/mosaica/
One of the most delicious dishes with bread is called Manakish. This is melted cheese with olives and herbs, which is wrapped in pita bread or pita bread. It is sold hot, and after the manakish has cooled down, it is eaten with your hands.
Manakish. Photo: http://www.flickr.com/photos/chiragnd/
And this is an Arabic dish called “Falafel”. It is popular not only in street cafes, but also on every family table in the Emirates. Tender chickpea puree balls are dipped in flour and fried in olive oil. To decorate and make it even more appetizing, falafel is served on fresh lettuce leaves or wrapped in pita bread.
Falafel. Photo: http://www.flickr.com/photos/65633948@N00/
The world-famous Shawarma (shawarma) came to us from the East. It is sold in literally all countries, and each has its own name and filling. You won’t find shawarma without meat in the UAE, but in other countries they can wrap just vegetables in lettuce leaves.
Shawarma shop. Photo: http://www.flickr.com/photos/edmundito/
In a real Arabian Shawarma, chicken is fried and wrapped in pita bread with vegetables (tomatoes, lettuce, garlic and cucumber), olive oil, pepper, and paprika are used.
For Shawarma lovers who have already tried this dish in other countries, it will be interesting to try the Arabic version.
Spices in the UAE
If you try a dish that is unfamiliar to you, be sure to take into account local culinary traditions: in the UAE they add very large quantities of seasonings to food. Both in fashionable restaurants and in a small tent on the street, the food will be equally spicy, generously seasoned.
The most commonly used seasonings are coriander, cinnamon, sesame, cumin, chili pepper, and curry.
Spices at a bazaar in the UAE. Photo: http://www.flickr.com/photos/elsa11/
The variety of spices presented in the Arab bazaars is amazing, and you can try them all before you buy them. Moreover, you will be treated to something you didn’t even plan to buy.
Meze appetizers
In the East it is not customary to rush. Both conversation and eating begin from afar: therefore, before the main course you will be offered several appetizers: vegetable salads, eggplant caviar (mutabbal, baba ganoush), cheese or meat pies, nut and garlic pastes, corn and wheat porridges.
Arabian Meze. Photo: http://www.flickr.com/photos/riwayat/
All this will be served to you on a large platter, divided into cells. These small portions are meze. By the way, some restaurants serve vegetables in meze for free.
Fish in the UAE
The UAE is washed by the waters of the Persian and Oman Gulfs; when visiting this country, you will feel like you have arrived in a maritime power.
There is a huge variety of fish dishes here. Many restaurants rely not on meat, but on seafood. They have a popular buffet system, where the fish lies on special tables in ice. In other establishments you can find aquariums in which your potential, still live, “dinner” swims.
Seafood restaurant in the UAE. Photo: http://www.flickr.com/photos/asimchoudhri/
One of the most popular lunch dishes is Briki. This is a dish of fish (sometimes minced lamb) or shrimp fried in the finest puff pastry. Bricks are made from dough in the shape of triangles and served with lemon slices and herbs.
Arabian Brick. Photo: promotunisia.com
Another, no less interesting fish dish is the famous Al Madruba, boiled salted fish. During cooking, spices and flour are added. Al Madruba is served with a sauce that emphasizes its unusual salty taste, which is why this fish is especially popular.
Fish is also prepared in a hundred other ways: dried, made into fish kebabs, fried on the grill. And they are certainly seasoned with delicious sauces, hot seasonings and fresh vegetables, which make them even tastier and more refined.
Seafood in the UAE. Photo: http://www.flickr.com/photos/josephchan749/
Other seafood is also popular - lobster, shrimp, crab, barracuda, tuna, khamur - sea bass. You can even find shark on the menu.
Meat dishes
Chicken, lamb, veal, lamb... A wide selection of meat products that will satisfy any gourmet. Meat in this country is mainly consumed in the form of kebabs, and sometimes several types of meat are combined in one serving.
Cooking meat on the grill. Photo: http://www.flickr.com/photos/abhisheksrivastava/
“Lamb kebab” - this is what is written on the menu in Arab restaurants. Often there are no explanations or names, so you can only hope that this is the kebab you were looking for. However, if you are in the United Arab Emirates, then you do not need to worry about the quality of meat and excellent taste.
Kebab. Photo: http://www.flickr.com/photos/redwackyworm/
The meat is always fresh and tender. Especially lamb, which is beaten in advance and marinated for several hours in lemon juice. Then they are fried without using fat, add a lot of spices and serve with a suitable sauce. Once you try this dish, you will forever remember what real kebab is.
Biryani is a national Arab dish. Everyone who has ever been to the UAE has probably tried it. Local chefs not only cook Biryani excellently, there are restaurants specializing in it.
This is a rice dish with meat (chicken, lamb), vegetables or fish. Be sure to have a large amount of spices, which are fried in a frying pan first. Place meat (fish, vegetables) cut into strips on fried spices, and rice on top.
Biryani with mutton. Photo: http://www.flickr.com/photos/29412850@N05/
For this dish, they take a certain type of rice - basmati, because of its long and thin grains. Sometimes pistachios and raisins are added to Biryani, as well as cloves. In general, this dish is similar to pilaf, so it will not seem exotic.
Dessert
The UAE, as one of the eastern countries, is rich in sweets and various spices. Pistachio puddings, raisin bread pies, cheese pies, honey donuts, dates, date honey, donuts with custard, halva, Turkish delight... It’s impossible to list everything.
Arabic sweets. Photo: http://www.flickr.com/photos/guuleed/
This is the largest sweets store in Dubai, which is famous far beyond the country's borders. Its area is about 1000 square meters. meters.
Shop Candylicious. Photo: http://www.flickr.com/photos/47391741@N04/
But unfortunately, national sweets are not represented there. Mainly sweets from different countries world, and from the local - only fresh Dubai cakes.
If you want to buy real oriental delicacies, you have a direct route to the bazaar. In sweet shops, tourists are no longer surprised when they buy kilograms of local delicacies to take home as souvenirs.
Dates are very useful for digestive system, so they are eaten several times a day. For example, dates with almonds are served for breakfast and offered to guests with tea in the evening. To do this, remove the seeds from the fruit and put almonds in their place. People with a sweet tooth eat dates with honey, chocolate and butter.
Dates with almonds. Photo: http://www.flickr.com/photos/alexander/
Umm Ali (omm ali) is a festive Arabic dish. It is served as a dessert for tea on a weekend or prepared for important guests. This bread pudding is soaked in fruit syrup or rose petal water, and large nuts, raisins and dried fruits are added.
Umm Ali dessert. Photo: http://www.flickr.com/photos/bakingobsessions/
Umm Ali is one of the oriental delicacies that is most popular among tourists.
While Umm Ali pudding is one of the least sweet dishes in the UAE, pistachio baklava is one of the sweetest. To prevent an excessive sweet taste from remaining in your mouth, wash it down with tea.
Beverages
In the hot Emirates, of course, you are constantly thirsty. There you will always find natural juices from all kinds of fruits, as well as their mixtures. In the stalls on the streets where fruit juice is squeezed, there are usually at least 5-8 types.
Coffee shop in the UAE. http://www.flickr.com/photos/nidserz/
Coffee in the UAE is a ritual. There are so many coffee shops in cities that you won’t have any difficulty finding them even with your eyes closed – by smell. Locals visit coffee shops at least once a day.
To ensure that guests relax with a cup of coffee, local coffee shops make every effort. A good establishment will definitely have twilight and an atmosphere conducive to relaxation.
Arabic coffee. Photo: http://www.flickr.com/photos/miemo/
The most popular coffee in the UAE is the light Arabian variety. Its main feature is that it is brewed from unroasted coffee beans.
They also drink tea, but less. Mainly after a heavy meat lunch or dinner. It is served in special tea cups. Green tea, mint and sage, which have calming properties, are common.
You will not see alcohol for free sale in this country. Not even in every hotel you can drink a glass of wine or a glass of beer. Alcohol in the UAE is sold only in hotels that have a license to sell alcohol.
Non-alcoholic beer in the UAE. Photo: http://www.flickr.com/photos/drytimes/
However, for a country like the UAE, the availability of alcohol is not that important. The antiquity of traditions and the richness of Arab culture will inspire you for a long time to make other journeys and further searches for the unknown.
In the Emirates, you will try dishes rich in healthy spices, plunge into the magical, tranquil atmosphere of Arab coffee shops, and see as many sweets in the bazaars as you have never seen in your entire life.
For you, we have revealed only one side of this multifaceted state, now all that’s left is to see and experience it live. Have a nice trip, bon appetit!
Of course, native Arab citizens enjoy eating Middle Eastern, Indian, and European food. But in most cases they honor their culinary traditions.
Eating Emirati cuisine is an expensive pleasure; local fast food or cheap cafes for migrants are much cheaper (read our review “”). Most tourists visit a national restaurant once during their vacation, just to try it. But it’s worth trying; Emirati cuisine is unique, shaped by desert conditions and the centuries-old influence of neighboring cultures.
Ingredients and Features
Emirati cuisine has absorbed elements of Bedouin, Middle Eastern, Persian, Indian and several other Asian culinary traditions.
For centuries, the basis of the diet of local residents was fish and seafood. However, fish dishes in Emirati cuisine are not distinguished by variety and flavor. The main fish dish is fish fried with spices.
The second important component is dates. They are eaten before a meal as an aperitif, and after a meal as an aftertaste. Dates are added to many dishes to add a slightly sweet taste. And, of course, dates are used in all dessert dishes. Read our article “”.
The most commonly used meat is mutton and lamb, less often beef and goat meat.
Pork is not used in Emirati cuisine for religious reasons. However, you can buy pork and pork delicacies; some supermarkets have special departments.
Chicken and chicken eggs appeared in the diet of UAE residents relatively recently - after the oil boom in the 70s. Before this, the meat of the birds “Arabian khubara” or “bustard” was consumed. This is a fairly large bird, males are the size of turkeys, females are the size of chickens. Now khubars are listed in the Red Book.
Camel milk is now not as popular among indigenous Arabs as it was before, when there was no alternative. Camel milk is almost never used in cooking; it is customary to drink it separately.
Now you can buy fresh camel milk in any large store in the UAE, and even pasteurized camel milk has appeared, which we talked about in the article “”.
Rice plays an important role in Emirati cuisine. Interesting fact, that rice does not grow in the UAE, there is not the required large amount of water. Rice is grown only as an experiment in one indoor farm in .
Emirati Arabs have been eating rice for centuries, after establishing close trade ties with Persia and India. This shows us that the Gulf Arabs have never been poor, they have been eating imported rice for centuries.
The main seasonings are kukruma, saffron, cardamom, cinnamon. All these spices come from India and Iran and appeared in Emirati cuisine several centuries ago. The UAE has its own national seasoning, called “besar” - a mixture of cumin, coriander, dill, pepper and cinnamon. In Emirati cuisine, the leaves of the prosopis plant are used as a seasoning, most often for dishes with poultry.
The main method of cooking is to stew the whole dish in a pot. This method is common in hot countries to wash fewer dishes when water is in short supply.
Arab cuisine intertwines the culinary traditions of the inhabitants of several eastern states. The main place in it is occupied by dishes from rice, poultry, veal, goat meat, beef, vegetables, fresh and canned fruits. Muslims also enjoy eating eggs, dairy products and fish. Among the spices, they prefer cinnamon, garlic, black and red pepper. In today's article you will find several interesting recipes for traditional Arabic treats.
Key Features
Arabic cuisine was formed taking into account the religious beliefs of the inhabitants of this region. Therefore, there are no pork dishes on the menu of the local population. Instead, beef, lamb and poultry are successfully used here. The meat is fried, boiled, stewed or baked in the oven.
Arabs love hearty and tasty food. Therefore, their traditional lunch consists of soups with rice, beans, vermicelli, peas or capers. Local chefs flavor their masterpieces with a lot of spices. Particularly popular among Arabs are cinnamon, garlic, olives, onions, aromatic herbs and a mixture of ground peppers. Various pilafs, stewed or fried meats are served as second courses. Most traditional Arabic recipes call for a hot sauce made from mustard, dried herbs and red pepper.
Thermal processing of products occurs with minimal addition of fat. Often, Arab cooks fry meat in a dry, very hot frying pan. In this case, the proteins contained in it come into contact with the hot surface of the dish and coagulate, forming a crust that prevents the juice from flowing out.
The so-called burgul is especially popular among the local population. It is a corn or wheat porridge sprinkled with sour milk. On holidays, burgul is covered with small pieces of meat or seasoned with fat.
Various fruits are no less in demand among residents of Arab countries. Dates are especially loved by the Muslim population. They are valued in the East in the same way as grains. They are eaten not only fresh, dried or dried. A special paste is made from these fruits, which is subsequently mixed with barley flour.
Basbousa
This classic Arabic pastry is a cake made with semolina and soaked in sweet syrup. To create it you will need:
- 2 glasses of semolina.
- 1 tbsp. l. vanilla sugar.
- 100 g softened butter.
- ½ cup each of sugar and coconut flakes.
- 1 tsp. baking powder.
- 1 glass of fresh kefir.
All this is necessary for kneading the dough. To make sweet impregnation, you will need:
- 1 glass of filtered water.
- 1 tbsp. l. lemon juice.
- ½ cup cane sugar.
- 1 tbsp. l. rose water.
- Almonds (for decoration).
In a deep container combine semolina, coconut flakes, baking powder, regular and vanilla sugar. All this is poured with kefir and melted butter, and then mixed thoroughly. The resulting dough is placed in the refrigerator for two hours, and then placed in a greased form and leveled. Cover with almonds and place in the oven. Bake the product at 150 degrees until fully cooked. The browned basbousa is cooled slightly, poured with syrup made from sugar, lemon juice, plain and rose water, and left to soak.
Omelette with meat
Lovers of hearty breakfasts will surely enjoy the recipe for Arabic cuisine described below. To repeat it at home, you will need:
- 4 selected eggs.
- 350 g beef.
- 120 ml pasteurized milk.
- 100 g of feathered green onions.
- 40 g butter.
- 10 g flour.
- Salt.
The washed beef is ground twice in a meat grinder and combined with eggs, beaten with the addition of milk, salt, flour and chopped green onions. All this is poured into a frying pan, greased with melted butter, and baked in a preheated oven. This omelet is usually served with French fries or
Shakshuka
A dish with such an intriguing name is nothing more than scrambled eggs cooked in an oriental style. Since it involves using a specific set of components, check in advance whether you have on hand:
- 3 selected eggs.
- 4 tomatoes.
- Green or red chili pepper.
- A clove of garlic.
- Salt, ground black pepper and olive oil.
The shakshuka recipe is extremely simple, so any novice cook can easily reproduce it. You need to start the process by processing the spices. Garlic and chili pepper are crushed in a mortar and fried in olive oil. As soon as they are browned, add tomato slices and continue cooking until the released juice has completely evaporated. After a few minutes, add some salt, pepper, add eggs, mix lightly, cover with a lid and bring to full readiness.
Baklava
This is a traditional Arabic delicacy that is very popular among those with a sweet tooth, big and small. To make authentic Lebanese baklava, you will need:
- 10 sheets of phyllo.
- 50 g brown sugar.
- 250 g chopped almonds.
- 100 g melted butter (+ 2 tbsp for filling).
- Liquid honey
The sheets are greased with melted butter and stacked on top of each other. The resulting workpiece is cut into squares with a side of about seven centimeters. Each one is filled with a filling made from brown sugar, almonds and a couple tablespoons of butter. The edges of the squares are carefully fastened together so that they form unique pyramids. All this is transferred to a baking sheet and baked at 190 degrees until golden brown. Hot, browned baklava is poured with liquid honey.
Pilaf with lamb
It's delicious and hearty dish is an interesting combination of rice, meat, spices, nuts and vegetables. It is ideal not only for a casual lunch, but also for a dinner party. To surprise your family and friends with real Arabic pilaf, you will need:
- 500 g basmati rice.
- 1 kg of lamb.
- 1.2 liters of settled water.
- 4 medium-sized onions.
- 4 tomatoes.
- 50 g each of pine nuts, raisins and roasted almonds.
- 1 tbsp. l. ground cumin and tomato paste.
- 5 g cinnamon.
- 1 tsp. chili pepper and ground cardamom.
- Salt and refined oil.
The washed meat is cut into cubes, placed in a pan, filled with water and cooked under a lid over low heat. No earlier than an hour later, chopped onions, fried with tomatoes, spices and tomato paste, are added to the boiling broth. Almost immediately, the washed and sorted rice is poured into a common pan. All this is simmered over low heat until the cereal is ready. Before serving, add raisins and nuts to each serving of pilaf.
Spicy beef in tomato sauce
Using the method described below, you get a very tasty Arabic stew. It goes well with many grain or pasta side dishes and is ideal for family dinners. To prepare a spicy oriental goulash, you will need:
- 800 g fresh beef tenderloin.
- 350 ml natural yogurt.
- A glass of filtered water.
- 2 medium-sized onions.
- 2 ripe tomatoes.
- 1 tbsp. l. curry and tomato paste.
- 1 tsp. hot ground red pepper.
- Salt, refined oil, bay leaf, cinnamon and cloves.
The washed and dried meat is cut into thin strips and fried in a greased frying pan. After a few minutes, chopped onions, salt, tomatoes and spices are added. Almost immediately, all this is mixed with tomato paste, poured with water and yogurt, and then brought to a boil and simmered over low heat until fully cooked.
Arabic chicken
This exquisite dish corresponds to the best traditions of oriental cooking. It has a pleasant, moderately pungent taste and delicate aroma. To submit to family dinner one of the most popular dishes of Arabic cuisine, you will need:
- 500 g white chicken meat.
- 50 g wheat flour.
- 2 selected eggs.
- 3 medium-sized onions.
- 60 g butter.
- 1 tsp. lemon juice.
- A clove of garlic.
- 200 ml water.
- Salt, refined oil, herbs and spices.
The washed chicken fillet is cut into medium pieces and placed in a deep bowl. A marinade made from water, salt, spices, lemon juice, crushed garlic and herbs is also poured there. After a couple of hours, each piece of meat is rolled in flour, immersed in a batter consisting of sautéed onions and beaten, lightly salted eggs. Then the chicken is fried in a frying pan and transferred to a deep dish. The remaining batter is poured on top. Bake the dish at 160 degrees for about fifteen minutes.
Arabic coffee
This drink is very popular among residents all over the planet. It is prepared in special Turks. And the raw materials used are roasted grains ground in a mortar. To brew this drink, you will need:
- 500 ml boiled water.
- 4 tsp. natural ground coffee.
- 4 tsp. cane sugar.
- ½ tsp. powdered cinnamon.
- 2-3 boxes of cardamom.
- ½ tsp. vanillin.
Pour sugar into a slightly warmed pot and bring it to a brown tint. Then add water to it and wait until it boils. A mixture of ground coffee, vanillin, cardamom and cinnamon is poured into a container with bubbling liquid. All this is heated, not allowing it to boil, and removed from the stove.
Meat breaded with nuts
For lovers of unusual food combinations, we recommend paying attention to the recipe for Arabic cuisine described below. To reproduce it in your own kitchen, you will need:
- 600 g meat tenderloin.
- 2 selected chicken eggs.
- 20 g butter.
- 50 g hard cheese.
- 100 g shelled walnuts.
- 200 ml pasteurized milk.
- Lemon.
- Small onion.
- 2 cloves of garlic.
- Breadcrumbs, salt, refined oil and spices.
The washed and dried meat is cut into portions, beaten and placed in a bowl. Then it is poured with a marinade made from beaten eggs, milk, cheese shavings, crushed garlic, lemon juice, butter and onion half rings. No earlier than a couple of hours later, each piece is rolled in a mixture of breadcrumbs and chopped nuts, and then placed in a hot, greased frying pan and fried over moderate heat.
Arabic-style lamb with prunes
This interesting dish is equally suitable for adults and little gourmets. It goes well with boiled rice and can be a good option for a family dinner. To prepare it, you will need:
- 700 grams of lamb.
- 150 g prunes.
- Large onion.
- 1.5 tbsp. l. soft butter.
- 1 tbsp. l. wheat flour (without a slide).
- 1 tsp. fine sugar.
- Cinnamon, water, salt and ground pepper.
The washed and dried meat is cut into not too thin strips and fried together with onion half rings. After some time, all this is crushed with flour, added some salt, sprinkled with spices and poured hot water. Simmer the lamb over low heat until soft. Shortly before the process is completed, sugar and soaked prunes, freed from seeds, are added to a common frying pan.
Pilaf with dried bananas
Arabic cuisine is very unusual and multifaceted. It contains quite a lot of interesting and delicious dishes, such as meat pilaf with dried bananas. To feed your family such a dinner, you will need:
- 600 g fresh veal.
- One small onion and one red onion each.
- 2 large carrots.
- A glass of rice.
- 100 g dried bananas.
- 2 glasses of water.
- 5 cloves of garlic.
- Refined oil, salt and seasonings.
The washed veal is cut into small pieces, briefly marinated in spices and fried in a greased frying pan. After some time, onion half rings, previously soaked in a mixture of pink and white pepper, are added to it. Ten minutes later, carrots cut into strips are sent there. Following this, rice is poured into a common bowl and filled with water. All this is salted, supplemented with garlic and slices of dried banana, covered with a lid and simmered over low heat until fully cooked.
Cheese pies
Arabic cuisine is famous not only for meat and sweet dishes, but also for various pastries. Particularly popular among the local population yeast pies with cheese filling. To prepare them you will need:
- 3 cups wheat flour.
- 1 tsp. baking powder and sugar.
- ¼ cup each of vegetable oil and natural yogurt.
- 1 tbsp. l. fast acting dry yeast.
- ½ glass of warm water.
- 150 g each of feta cheese and cheddar.
- 3 tbsp. l. chopped greens.
- Egg (for brushing)
Yeast is dissolved in sweetened warm water and let them brew for a while. After some time, yogurt, butter, baking powder and flour are added to them. Cover the resulting dough with a clean napkin and put it aside. As soon as it doubles in size, small pieces are plucked off, rolled out, filled with a filling consisting of two types of cheese and chopped herbs, neat boats are formed and greased with beaten egg. Bake the products at 200 degrees until lightly browned.
Choosing to travel United Arab Emirates, everyone gets their own - beach or leisure with numerous excursions, getting to know the lifestyle of the richest Arab country, which is different from ours, unforgettable shopping, new experiences. Fans of gastronomic tourism will not be offended either - Arabic national cuisine very diverse. You can find everything in it - the simplicity of traditional dishes preserved from the times of the nomadic past, and exquisite luxury worthy of the table of the great sultans.A large number of constantly appearing positive reviews confirm this.
For those who prefer to do without culinary experiments and eat familiar food, there will be no problems - in every city there are many cafes and restaurants with European, Chinese, Indian and any other cuisine. And the oriental flavor goes well with their decor and menu.
ARABIC CUISINE DISHES
To fully immerse yourself in the atmosphere of the East, you definitely need to get to know the traditional dishes of the country.
Street food
To get acquainted with national cuisine, you should not visit pretentious restaurants. For this, the best option would be to visit small cafes and street tents. There you can find any options - from full meals to a variety of snacks. Most often, the dish is wrapped in pita bread, a local bread in the form of a flat soft cake. The bread can be of a different shape - small round pita buns.
Manakish
The dish can be called "fast food in Arabic." This is pita bread (sometimes pita bread) inside which soft cheese melted over a fire, a lot of chopped herbs and chopped olives are placed. They sell manakish fresh and very hot, it is better to wait until it cools down a little and eat it like the Arabs - right with your hands.
Falafel
Emirates often cook it at home, but you can try it in any cafe. You have never tried anything like this - chickpeas (“chickpeas”) have not yet become popular on Russian menus. The chickpeas are pureed and then formed into soft balls. After breading in flour, the balls will be fried in fresh olive oil. Most often, falafel is served in pita bread or lettuce leaves with a spicy sauce.
Shawarma or shawarma
The dish, which has become familiar, simple and very tasty (if the recipe is followed and high-quality ingredients are used), is also of oriental origin. Each country has its own cooking characteristics and differences in name. But it is in the UAE that shawarma is made from the freshest juicy meat in soft pita bread, and it is worthy of your attention.
You can choose meat filling - chicken or lamb. It comes with chopped cucumber, tomatoes, lettuce, generously flavored with paprika, other spices and olive oil.
Spices
An abundance of spices is another feature UAE cuisines. When planning to try new Arabic dishes, it is better to remember the traditions of oriental cuisine - seasonings and spices are not skimped on. Whether you dine in expensive restaurants with a varied menu or stop for a bite to eat at a street stall, it doesn't matter - the food will be well-seasoned and spicy.
Among the favorite spices among chefs are sesame, coriander, cumin (many know it as cumin), curry, cinnamon, different kinds peppers To appreciate the amazing richness of their assortment, you will have to visit the spice market. There you can decide which of the yet unfamiliar seasonings you like, and which you definitely don’t want to see in your food.
Meze - a small collection of delicious snacks
The “high-speed” rhythms of today are powerless in the face of the philosophical slowness of the East. There's still no 
It is customary to immediately start a conversation about business or to eat in a hurry, “on the go.” The conversation should have its own introduction, and lunch begins with appetizers or meze served.
A large round dish appears on the table, divided into several separate small cells. They most often contain porridges made from corn and wheat, several types of fresh vegetable salad with a lot of finely chopped parsley, pies with meat, vegetable and cheese filling, babaganoush or mutabal (different types of eggplant caviar), garlic-nut paste. Regardless of the filling, the pies will be triangular.
Even if you are indifferent to eggplants, do not refuse to try mutabal. Caviar, similar to a delicate pate, is made from eggplants baked over coals with the addition of finely chopped nuts, garlic, fresh cilantro, lemon juice and other seasonings. This delicacy has no resemblance to our “overseas eggplant caviar”.
Babaganoush is more like a salad. In addition to baked young eggplants, it contains olive oil, sesame paste, cumin and several other spices.
Among the appetizers, dolma is found - young grape leaves rolled into tubes and stuffed with minced meat or chopped vegetables. Two or three types of cheese are added to this variety.
Some restaurants may serve vegetable meze for free.
First meal
An Arabic meal includes soups made with meat broth with the addition of potatoes, rice and other grains, peas, and beans. The first courses will definitely be served with “kubbe” - flatbreads made of dark flour (coarsely ground) with meat, and several types of “sambusa” - triangular pies. The filling will be different for everyone.
The filling in "lyakhma" will be meat, in "jabna" - cheese, in "sabenekh" - spinach, in "khudar" - vegetables.
Fish and seafood
The Gulf of Oman and the Persian Gulf allow you to fill a significant part of the menu with fish dishes. There are many restaurants in the Emirates 
specializing in seafood. They often arrange for visitors to choose their own fish and other seafood. A rich buffet opens before the client - display tables with fish lying among the ice. In other establishments there are huge aquariums with live marine life everywhere. The selection will be immediately taken to the kitchen, asking you to wait a little.
Fish UAE cuisine diverse. The fish is dried, grilled whole or in the form of kebabs. Vegetables serve as a side dish. The combination of hot seasonings with spicy piquant sauces gives a special sophistication.
You can try hamura sea bass, barracuda, which is almost never found here, shark, tuna, several varieties of shrimp, and lobster.
Bricks
These triangle pies, where thin puff pastry hides shrimp or fish filling. They are served with fresh herbs and thin slices of lemon.
Sometimes the filling for briki is minced lamb.
Al Madruba
A famous salted fish dish is prepared. It is boiled with the addition of flour and spices. The fish must be served with a spicy, slightly salty sauce.
Meat dishes
Choosing between lamb, chicken, veal and more exotic meats can be confusing at first. You will want to try everything and especially kebabs.This is the most common and favorite way of cooking meat among Arabs. It is prepared in different ways, but always delicious. Sometimes your serving may contain several different types of meat at once. The traditional kebab is especially good - made from juicy lamb marinated in lemon juice and spices. A special sauce is added to fried meat without adding fat.
The risk of “running into” low-quality or old meat is minimal - they are strict about this here.
Biryani 
It is almost impossible to visit the Emirates and not try biryani - this is the pinnacle of the skills of local chefs. Visit restaurants that specialize in this dish.
It's hard to describe its taste - it's something special. But to get a little idea, it’s enough to list the ingredients. Biryani is prepared from lamb, chicken or fish, several types of vegetables and rice. The dish owes its taste to several spices, slowly fried in a thick frying pan. A layer of meat cut into narrow strips (or fatty fish) will then be placed there. Vegetables are laid out on top, with rice as the final layer. And only the Basmati variety - thin to the point of transparency, elongated grains are quickly saturated with seasonings and meat juice. Some cooks add raisins and pistachios.According to the description, the dish may seem similar to pilaf, but this is not so, the taste is completely different.
Among the traditional main dishes of the United Arab Emirates there are others
Tabbouleh made from crushed boiled wheat with finely chopped mint and parsley.
The residents' favorite khomus is pea paste with lots of sesame seeds and lemon.
Haris - original dish from lamb boiled with wheat. Most of all, the wheat side dish in it resembles the usual Russian porridge-kutya.
Lamb is also used to prepare guzi. Rice mixed with nuts is placed on the side dish.
Makboos fry uses chicken or lamb. The rice for the dish is seasoned with a large amount of sautéed onions and tomatoes. The meat is fried on spits, just like in our kebab. There are a lot of kebabs here: lamb shish kebab, minced meat is used for kofta. And the cutlet with the funny name “kustileta” has a filling of herbs.
Small fried kebbe meat balls are served with a large portion of the side dish. They even have their own version of pizza - "rice".
The kebab itself is called “tikka” here.
It will be interesting to try “kussa makhshi”. These are young zucchini stuffed with a mixture of vegetables or meat.
Many different dishes are prepared from chickens:
- “al-mandi” - poultry coated with honey is steamed;
- shish kebab "tikka-dajaj";
- “jaj-tannuri” with a sharp, straight-burning taste;
- small carcasses of crispy quail "samman" especially loved by local residents.
It is customary to garnish the bird with vegetable salads and rice. Everything will be tasty and spicy, sprinkled with herbs.
Desserts in Arabic
Sweets occupy a special place in the cuisine of all Eastern countries. Pies with sweet fillings, many varieties of jam, 
candied fruits, pies with cheese, nuts, raisins, a dozen varieties of donuts with honey, syrups and cream. That's not all, because there are also world-famous Turkish delight and pistachio or almond halva, sorbet and dates.
It is the dates and desserts that you must try only in the UAE. The health benefits of dates have been known since ancient oriental healers, and modern Arabs use them for different types and combinations. Dates stuffed with almonds are usually eaten for breakfast and served with tea and coffee. Those with a sweet tooth can find dates dipped in chocolate or honey, baked into flatbreads and eaten with fresh butter.
But you don’t need to go to the shops for traditional delicacies - look for them among the colorful and colorful bazaars. Local vendors have all types and varieties of desserts to try on site or take home.
Umm Ali
It is prepared for the family table on special days or for treating guests. Compared to other desserts, it doesn't seem overly sweet. Soaking the dough in aromatic syrups makes it tender. Umm Ali always contains a lot of pieces of dried fruits, raisins and nuts.
Mechalabia
Another sweet pudding with a generous soaking of rose water and a thick layer of crushed pistachios on top.
Ash asaya
It is also advisable to try an unusual taste pie with cheese, generously smeared with cream.
Halva
Pistachio is considered the most delicious; there are many others that are no less pleasant. The only thing that can be called its drawback is excessive sweetness. But what pleasure can you experience from a piece of halva with aromatic tea!
Cold and hot drinks
The hot climate and dry air cause thirst among natives of colder countries who are unaccustomed to them. You can satisfy it with natural freshly squeezed juices. In any tent you will be offered 6-8 different ones and any mixes you wish.
Be sure to visit coffee shops, they are found everywhere. The smell of fresh coffee carries far, tempting you to come in and have a cup. A good establishment can be identified by its cozy atmosphere, conducive to comfortable relaxation and aroma. They avoid bright lighting, preferring twilight.
The coffee they like here is a little unusual for us - they use unroasted (or very lightly roasted) beans for brewing. Coffee makers and coffee machines are not in demand here. It is brewed according to all the “eastern” rules - in a cezve on hot sand or in a special copper coffee pot. If you like light Arabian coffee, you can buy some beans at any market.
Tea is also consumed in the Emirates. More often they complete a hearty meal of meat dishes. Green tea is especially popular. It is brewed with the addition of various herbs - sage and mint.
You can partake in an exotic meal on board a large dhow or among the sand dunes in the desert.
What you might encounter when visiting local restaurants and bars
If you go to a restaurant and see the “Members only” sign on the door, you will have to choose another establishment. Visitors with a "Guest of Honor" card and regular members will be served here.
There are certain requirements for clothing and appearance a visitor whose clothing does not comply with these standards may be refused entry. In this case, you will have to obey and leave.
In most restaurants, tips are included in the price of meals. You can read this on the menu you brought.
Several food-related features of the Emirates
Tourists are warmly welcomed, creating all the conditions for a comfortable and interesting stay. But nothing can change 
the foundations of life of a Muslim state living according to the laws and rules of its religion. Everyone arriving in the UAE has to take this into account.
During the holy month of Ramadan for all Muslims, eating and drinking is allowed only at certain hours (between sunset and sunrise). This entire period in daytime Cafes and restaurants will be closed, and no food will be sold on the streets. They will not open until 20:00.
Tourists are advised to respect traditions by abstaining from eating and drinking in public places and on the streets.
Another, even stricter ban concerns pork. You won't find pork dishes in regular restaurants. For a juicy chop or crispy ribs, you will have to go to a specialized establishment.
You cannot drink alcohol in public places. It is not available for free sale either. When choosing a hotel, you can check whether it has a sales license. These restrictions apply to alcohol of any strength.
It is impossible to talk about all the features of Arabic cuisine - there are too many of them. But even brief overview enough to help us understand the complex and exotic traditions of this unusual country for us and avoid awkward moments.
We hope that the information and advice will be useful and make your trip even more enjoyable.
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