10 THINGS TO EAT AND DRINK
Luqaimat These hot dumplings have a similar taste and texture to doughnuts. Cafés make fresh batches daily, served with a sticky date sauce and topped with sesame seeds. Local Bites in Jumeirah is a good place to try them, mid-morning with some hot coffee. facebook.com/localbitescafe
Knafeh Originally from Palestine, this pastry dish has become a firm favourite with locals in the UAE. Made of sour cheese, crisp sugar syrup and dough, it’s best served immediately after being made. One of the most popular places to try this is Qwaider Al Nabulsi in Deira (qwaidernabulsi.com). During Ramadan, orders for this dessert can reach in to the thousands per day, as people request it for iftars – the meal had by Muslims at sundown to break their fast.
Camel Traditionally, camel meat was not eaten by Emiratis, but modern chefs in the city are increasingly trying their hand at cooking everything from camel sliders to camel biryani and stew. Camel milk – slightly saltier than cow’s variety – has more protein, is lower in cholesterol, and higher in vitamin C and iron. Don’t fancy a whole glass? Try camel’s milk ice cream instead. Arab cafés across the city have a range of different flavours, including pistachio, chocolate and date.
Turkish cocktails Dubai is not teetotal – its cocktail scene is increasingly lively. Try the Anatolian Fizz at Ruya, made with sparkling wine, pomegranate molasses, citrus, rose and raspberry. Ruya’s cocktails are based on classic Turkish flavours and ingredients such as hibiscus, rose, pomegranate, honey, spices, citrus and mint. ruyadubai.com
Samboosa Like many dishes in the Emirates, these hot pastry appetisers were influenced by flavours and techniques that hail from across the Arabian sea, in India. Some are filled with meat, vegetables and spices, but the most popular local version is stuffed with three types of cheese.
Arabic coffee and dates Complimentary Arabic coffee is offered everywhere in the UAE from government buildings to hotel foyers. For the good stuff, head over to Café Bateel and try the Bateel signature qahwa, a traditional Arabic coffee made with lightly roasted beans and cardamom, served with organic local dates. bateel.com
Margoogat This meaty, tomato-based stew is full of heat, cooked with turmeric, cumin and bezar spices (a local garam masala-like spice). Different variations can be found across the city, made with chicken or lamb, and some simply made with baby marrow and potato.
Chebab These delicious Emirati-style pancakes are normally served at breakfast time. They’re crammed full of sour cheese and sweet date syrup, then heated. The cooking process causes the sweet and sour elements to combine to taste a little like a rich, boozy Swiss fondue. Tasty ones are served at Logma (see ‘where to try Emirati food’, left).
Machboos This traditional rice dish is made with whole local spices including cardamom and cinnamon, then mixed with dried lemon. It’s usually made with locally caught shrimp, lamb or chicken.
Khubz Avoid shop-bought versions of this classic Arabic bread, and instead try it at a bakery or restaurant where they’re making it fresh. It’s perfect with fresh hummus and mutabal. For a theatrical display, see the Arabian Tea House (see p135), which has a glass window to their bread kitchen.