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The taste of tradition:Ten must-have Emirati dishes in Dubai

A rich blend of Middle Eastern and Asian cuisines - questions around the origin of Emirati cuisine are best answered by indulging in a large, Emirati meal. And there couldn't be a better time to explore the cuisine than this weekend. Celebrate the UAE National Day by experiencing Emirati flavours and aromas. Our round-up of the top ten must-try local dishes.
M'hammar: With proximity to coastal regions, fish is found in bounty in the region. M'hammar is a dish prepared with local fish and spices, and served with rice and onions. A few chefs and home cooks like to add dates to the dish.
Fareeth: Layers of bread, meat and vegetables - this one is irresistible. The meat and vegetables are boiled, until soft, and then the flavourful stew is poured over a thick layer of bread.
Machboos: A favourite with the locals, as well expats - this rice-based dish can be prepared with chicken or fish. Each cook is known to prepare it differently, however, the use of cloves, cinnamon, cardamom, and dried lemon as flavouring agents is a common practice.
Mandi: Eating Mandi is an interesting experience, for the dish is prepared in a traditional manner. Rice, meat (lamb or chicken), and a blend of spices are its main ingredients - it gets its unique taste from tandoor-style cooking (a hole dug in the ground and covered inside by clay). "I consider Mandi to be a cousin of biryani.
Recently, I had a chance of eating Mandi at an Emirati friend's place. He loves to cook and had prepared a Chicken Mandi, the chicken was succulent and moist. He served it to me on a bed of rice, which had absorbed the flavours of the meat," says Pradeep Khullar, Executive Chef, Jodhpur - Royal Dining (Al Murooj Rotana).
Haneeth: Another one for rice lovers; Haneeth is prepared with a young, small-sized lamb to enhance its taste. Unlike Mandi, it is prepared in an airtight container. Many home cooks have achieved the desired taste and doneness by cooking it in a pressure cooker too!
Maqluba: Sometimes, it is a great idea to flip things upside down, and Maqluba is a perfect example of that. Another rice dish, it can be prepared with meat and vegetables (fried) of your choice. Once ready, the dish is flipped over and served upside down.
Ouzi: Who doesn't like a slow-cooked dish that has been prepared with a lot of love and care? Yes, making a perfect Ouzi requires a lot of patience. The lamb in this rice-based delight will melt into your mouth!
Tharid: A vegetable or meat broth served with Arabic bread; this simple, flavourful dish is another classic. A dry variation of Tharid exists for those who don't like to dunk the bread.
Harees: Neither a porridge nor a dumpling, this wheat-based dish is something between the two. What are its other major ingredients? Wheat, wheat, and some more wheat! Boiled, cracked, or coarsely-ground wheat, mixed with meat is what makes the dish interesting. "One has to soak the wheat at least ten hours ahead of timeand then cook it with chicken for four to five hours," says Chef Rabeh, Aseelah (Radisson Blu Hotel, Dubai Deira Creek).
Balaleet: Vermicelli with an omelette is a favourite Emirati breakfast item. "Orange blossom, saffron, cardamom, cinnamon, and pistachio are used to enhance the flavours of the dish," says Chef Ali, Al Nafoorah (Emirates Towers). gaurav@khaleejtimes.com