Bedouin Eids Camel's

Introduction:
Emirati food combines simplicity and health. The UAE boasts a

number of traditional dishes. Emirati cuisine relies heavily on the
use of fish, meat and rice. The key to Emirati cuisine is a spice
mixture of cardamom, ginger, black pepper, saffron, Carmon
seeds, cinnamon, rose water, and loomy (dried lemon). The
modern diet of the United Arab Emirates (UAE) is cosmopolitan,
featuring dishes from around the world. A lot of people confuse
Levantine food as being Emirati, but shawarma, hummous,
tabbouleh, and mixed grill are all recent additions and do not do
justice to the sense of identity that makes up the Emirati menu.
Traditional food in Dubai has a unique taste because it has lots of
spices and these give it a very rich taste. Most of the spices come
from India. Thats why the food in India is quite similar to the food
we eat in Dubai.
Most dishes contain things like rice, fish and meat. This is because
we live near the sea which makes it easier for us to get fresh fish
from the sea. The meat is usually mutton from either sheep or
goats as these are the animals that the Bedouin kept. On special
occasions such as weddings and Eids camel may be eaten.
Camels milk is very good for children as its high in fat and
contains calcium.
The modern diet of the United Arab Emirates (UAE) is
cosmopolitan, featuring dishes from around the world. A lot of
people confuse Levantine food as being Emirati, but shawarma,

hummous, tabbouleh, and mixed grill are all recent additions and
do not do justice to the "soul food" that makes up the Emirati
menu.
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.
Traditional 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 often cooked in
a single pot. Saffron, cardamom, turmeric and thyme are the core
flavors used in Emirati cookery. The introduction of rice to the diet
came when the traders moved to the region. Leaves from
indigenous tress, such as the Ghaff were also used to stuff small
birds, releasing their flavor during the cooking process.
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
infused with mint, which aids the digestion. Other traditions to the
meal include a welcome with dates and gahwah (Arabic coffee),
which are offered on arrival and are kept available through the
guests visit.
Dishes forming part of the Emarati cuisine:
Kabsa:
Kabsa (Arabic: )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
Persian Gulf. Kabsa,
though, is believed to be
indigenous to Yemen. In
places like Qatar, the United Arab Emirates, Bahrain and Kuwait
the dish is popularly known as majbs (Arabic: )or
machbs (Arabic: ), but is served mostly in the same way.
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 a uniqueness about it.
Pre-mixed kabsa spices are now 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 generally 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 machbs, 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 ash
(Arabic: )and served hot with daqqs (Arabic: )homemade 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, madght, involves cooking the meat in a Pressure
cooker.
Al Machboos
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
together. 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. has red meat as its main ingredient (which can be replaced
by shrimp or chicken) and rice. The meat is placed in boiling
water and a blend of spices and dried lime are added. Fried
chopped onion is added to the cooked meat, followed by a
vegetable medley usually consisting of potatoes, tomatoes and
green peppers. The mixture is left to cook on low heat for a short
period. Cooked rice and saffron are added to the meat mixture in
layers. Finally, Al Machboos is left to cook on a low fire or in an
oven for about 10 minutes. This dish is very tasty and a meal in
itself.
Al Harees
Al Harees, which is a traditional UAE dish consisting of wheat,
meat (chicken) and salt, is a popular treat during special
occasions such as Ramadan, Eid and weddings. It is made by
cooking ground wheat in a pot with a pinch of salt, to which the
meat is added. The mixture is then left for many hours until it is
fully cooked and the meat is completely dissolved into the wheat.
The mixture is poured into a clay pot and placed in a clay oven or
in a specially prepared hole in the ground that is filled with
burning coal. After several hours, the thick mixture is removed
and stirred with a special piece of wood called 'midrib'. The final
product is topped with local ghee and placed onto flat plates.
Harees is a rich meal and is filling. Although quite similar to the

Armenian harissa, harees is more of a
gelatinous dumpling than a porridge.
Even though harees was once a
traditional dish made at Arab homes,
nowadays one can find it on the menu in
some Arabic restaurants in Abu Dhabi,
Dubai and Middle East countries.
Al Salona
A tasty dish of meat boiled with

onions, and a variety of vegetables
such as courgettes, eggplant,
onions, pepper, and okra. Spices
and tomato paste are also added
and the mixture is left to simmer
for 10 minutes until ready. This dish is like meat soup.
Al Madrooba
Madrooba consists of salt-cured fish

(known locally as Maleh or salty) and
flour cooked in a pot and seasoned with
spices. The fish is cleaned thoroughly in
running water and then cooked in a pot
along with spices. While cooking, flour is
added to the fish until the sauce thickens.
When this dish is served, it is topped with ghee clarified butter.
Al Balaleet
Al Balaleet is a kind of fine pasta made
from eggs, onions, cinnamon, sugar and
oil. It is usually eaten for breakfast. This
is an unusually delicious salty and sweet
breakfast dish that is enjoyed on a
regular basis. This is also traditionally
served on the Eid holidays along with
boiled garbanzo beans and boiled black-eye peas. Along with the
salty-sweet taste your taste buds will be tickled with the
cardamom spice. It is very interesting to eat this for the first time
because you think it will not be delicious but it will soon become a
favorite of yours too.
Lukaimat
LuKaimat is a well known dessert in the

Middle East. The way is completely different
between them, but they all look the same. In
UAE Luqaimat, is usually made in the month
of Ramdan and enjoined after Iftar. Also, it is
served at special occasions. They are crunchy
on the outside and soft on inside.
Conclusion:
The culinary traditions of the United Arab Emirates are influenced
by geography and resources, and now with worldly cities like Abu
Dhabi and Dubai, cuisine is also informed by styles from all parts
of the world.Meats and dairy products feature prominently in UAE
cuisine. Vegetables dont thrive in the arid UAE climate, and so
are used sparingly. Spices like thyme, turmeric, saffron and
cardamom are used often in Emirati cooking, and the spicy dishes
are often accompanied by cooling side dishes or garnishes of
yogurt, cucumber, or mint. In many homes, meals are cooked
together in one pot as a stew. Due to harsh desert conditions, the
traditional food of the United Arab Emirates uses a lot of meat,
grain, and dairy. Vegetables are easy to grow in some areas, and
are strongly featured in the diet. Traditional dishes include
Ma'louba, Margooga, Harees, Machbous, Frsee'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 often cooked in
a single pot. Saffron, cardamom, turmeric, and thyme are the core
flavors used in Emirati cookery. The introduction of rice to the diet
came when the traders moved to the region. Leaves from
indigenous trees, such as the Ghaff, were also used to stuff small
birds, releasing their flavor during the cooking process.
References:
UAEinteract.com. "UAE Travel& Tourism: Food & Drink".
UAEinteract. Retrieved 2009-07-15.
"Welcome to Abu Dhabi - Emirati Cuisine". Visitabudhabi.ae.
2009-07-01. Retrieved 2009-07-15.
"Dubai Food Festival". Dubai Food Festival. Retrieved 20
November 2014.
East, Ben (February 2014). "Taste of culture: Dubai Food
Festival". Vision.ae. Retrieved 20 November 2014.
UAE Culture. Uae.gov.ae. 2000-06-01. Retrieved 2009-07-15.
Dubai, the City As Corporation. Ahmed Kanna. 2011. p. 144.
Welcome to Abu Dhabi Literature and Poetry.
Visitabudhabi.ae. 2009-07-01. Retrieved 2009-07-15.

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Bedouin Eids Camel's

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Introduction:

Emirati food combines simplicity and health. The UAE boasts a

people confuse Levantine food as being Emirati, but shawarma,

Sweet options include luqeymat, a deep fried ball of pancake

Kabsa (Arabic: )is a

together. Then the meat is returned again to the pot where it is

Harees is a rich meal and is filling. Although quite similar to the

A tasty dish of meat boiled with

Madrooba consists of salt-cured fish

LuKaimat is a well known dessert in the

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