20 recipes
Basmati rice boiled in plenty of water, drained, then steamed with fried onion and saffron so every grain stays separate and golden in places. The classic partner for fish.
Sweet vermicelli fragrant with cardamom, saffron and rose water, topped with a thin omelette — sweet and savoury in one breakfast.
Basmati rice cooked in a chicken broth spiced with bzar, dried lime and tomato, served with browned chicken, fried onions and coriander.
A spiced chicken and vegetable stew with dried lime, ladled over thin regag bread that soaks up the broth.
Arabic bread spread with soft cheese, filled with crushed chili potato chips and a dash of hot sauce, then rolled and lightly toasted. Crunchy and quick.
A spicy tomato sauce with garlic, chili, cumin and lime, served alongside machboos and fish.
Whole wheat and lamb cooked slowly for hours until they melt together, then beaten into a smooth, thick porridge and finished with ghee.
Soft yeasted Gulf bread scented with cardamom, saffron and fennel and topped with sesame, eaten warm with date syrup or cheese.
Bone-in lamb simmered slowly with bzar and dried lime until tender, then basmati rice cooked in its broth and finished with saffron and rose water.
A smooth red lentil soup with cumin, turmeric and carrot, finished with a squeeze of lime.
A Gulf soup of small orzo pasta in a lamb and tomato broth with warm spices and dried lime, served hot with lemon.
Rice and chicken cooked with onion, tomato and bzar until the rice is completely soft, then beaten into a thick, creamy porridge.
A lamb and vegetable stew spiced with bzar and dried lime, with thin sheets of dough cooked right in the broth until soft and full of flavour.
Basmati rice cooked with caramelised sugar and date syrup, cardamom, saffron and rose water, turning out glossy brown and gently sweet.
White fish fillets rubbed with bzar, garlic, lime and turmeric, grilled on high heat until charred at the edges and still moist inside.
Crisp triangles of samosa pastry filled with minced meat, onion, coriander and green chili, fried until golden.
Basmati rice cooked in an onion, tomato, bzar and dried lime base, folded with seared shrimp and fresh coriander.
A vegetable and chickpea stew in a tomato sauce spiced with bzar and dried lime, served with white rice.
Flour toasted golden, bound with ghee and sugar syrup and scented with saffron, cardamom and rose water — a warm, crumbly sweet that melts in the mouth.
Small dough balls, crisp outside and airy inside, fragrant with cardamom and saffron, drizzled with date syrup and sprinkled with sesame.
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Recipes from UAE
