Emirati cuisine

As a major international hub, the United Arab Emirates today has a multicultural variety of cuisines from different parts of the world.

The presence of grinding stones and fired clay ovens in archaeological sites indicate that grain processing was also performed.

Studies of human dental remains dating back to the third millennium show a high level of attrition which is believed to result from the mastication of dry bread.

A blend of these diets as well as a mixture of spices such as cinnamon, saffron, and turmeric formed the basis of the common dishes consumed in the Trucial states region and the current traditional Emirati cuisine.

Vegetables that are easy to grow in fertile soil, such as cucumbers and tomatoes, are strongly featured in the diet.

Traditional dishes include maq'louba, harees, machbous, frsee'ah, fireed, jisheid, and mishwy.

Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs.

Sweet options include luqeymat, a deep-fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date honey.

Other mealtime traditions include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available throughout the guest's visit.

The United Arab Emirates cuisine is a reflection of an Arabian heritage and exposure to other civilizations over time.

Hotels frequently have pork substitutes such as beef, chicken, sausage, and veal rashers on their breakfast menus.

Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron, or mint to give it a distinct flavor.UAEinteract.com.

Traditional meals emphasize rice, meat, fish, dates, and spices like saffron, cardamom, and turmeric.

Asida Chebab bread Balaleet Bathieth Harees Jami Jesheed"A taste of Emirati cuisine".

Dango Bajella Luqaimat The inaugural Dubai Food Festival was held from 21 February to 15 March 2014.

[4] According to Vision the event was aimed at enhancing and celebrating Dubai's position as the gastronomic capital of the region.