Dubai: Local Foods

A traditional Emirati porridge made from coarsely ground wheat slowly cooked with meat and ghee. Often served during Ramadan and at weddings, it represents hospitality in Emirati culture. In 2023, the preparation of harees was inscribed on UNESCO’s Intangible Cultural Heritage list, underscoring its cultural significance.

A spiced rice dish cooked with meat (often chicken or lamb) and a blend of local spices like cardamom and dried lime. Deeply rooted in Emirati culture and served on special occasions, Al Machboos is widely regarded as the UAE’s national dish and showcases the region’s aromatic flavors.

Thin, crispy regag bread is layered with a hearty stew of meat and vegetables in this traditional Emirati dish. Often enjoyed during Ramadan for its nourishing qualities, thareed is sometimes nicknamed “Emirati lasagna” and reflects the resourceful Bedouin practice of using bread to soak up flavorful broths.

A thick, savory porridge traditionally made with salted fish, flour, and spices. Madrooba (meaning “beaten” in Arabic) requires vigorous mixing to achieve its smooth texture. Often prepared during Ramadan, this hearty dish reflects the coastal heritage of Dubai and the inventive use of preserved fish in Emirati cooking.

A traditional breakfast dish known for its blend of sweet and savory flavors. Balaleet features sweetened vermicelli noodles flavored with cardamom and saffron, topped with a thin egg omelet. This unique Emirati dish is especially popular during Eid and offers insight into local tastes by pairing sugar and spice in one recipe.

Bite-sized sweet dumplings made from fried dough, traditionally drizzled with date syrup or honey and sprinkled with sesame seeds. Luqaimat are a cherished Emirati dessert, often prepared during Ramadan and festive occasions. Their light, crispy texture and sweetness make them a staple symbol of hospitality in Dubai’s food culture.

A grand Emirati dish of whole roasted lamb served over spiced rice with nuts and raisins. Often reserved for weddings and major celebrations, khuzi (also spelled ghuzi) is sometimes called the national dish of the UAE. It exemplifies Emirati hospitality with its generous portions and rich blend of festive flavors.

A hearty Emirati stew, typically tomato-based and seasoned with spices like turmeric, cumin, and bezar (a local spice mix). Margoogat is commonly made with chicken or lamb and vegetables, and often enjoyed at Iftar during Ramadan. This comforting dish showcases the warm, spiced flavors of Dubai’s home-style cooking.

Soft Emirati pancakes traditionally flavored with cardamom and saffron. Chebab are often served for breakfast with sides like date syrup or cheese. This simple yet fragrant dish highlights local ingredients and is a morning staple in Dubai, offering visitors a sweet start with a touch of Emirati tradition.

A local variation of the samosa: a fried pastry pocket filled with spiced ingredients such as meat, vegetables, or cheese. Samboosas are a popular appetizer and street snack in Dubai, especially during Ramadan evenings. This Indian-influenced bite has been adopted into Emirati cuisine and is now a common household and café treat.