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5 exotic Emirati foods every expat should try
Dubai - A pancake-like vermicelli dish or a camel burger!
1. Baleleet
This is a sweet dish usually eaten for breakfast but also as desert. Vermicelli, sugar, eggs, cardamom and saffron are the main ingredients. The vermicelli is cooked as per the instructions provided on the packet. Then it is strained and cooked in a pan with sugar, cardamom, butter and saffron. An omelette is made and placed over the vermicelli. Think of it as a pancake that rests on a bed of vermicelli.
2. Machboos
This savoury dish of orange/saffron-coloured rice topped with meat can be made with chicken, lamb, fish or prawns. Deep fried onion pieces are used as a garnish. The main ingredients include the meat of your choice, tomatoes, pre-soaked rice and the Baharat spice mix. Baharat in Arabic means spice so Baharat spice mix is redundant.
The mix consists of paprika, black pepper, cinnamon, cardamom, cloves, etc.
3. Camel burger
There are several camel dishes that you must try, but if you could only try one it would have to be a camel burger. The burgers are available in khameer bread or in sesame seed burger buns. Camel burgers aren't available as easily as those made with more common burger meats.
Don't let worries about camel meat being tough prevent you from trying a camel burger.
Like with other white and red meats, the meat of a young animal is tender while that of an older animal is tough.
4. Harees
A slow cooked dish of meat and wheat is a must try especially during the month of Ramadan. Harees and haleem aren't the same. Harees is a bland semi-liquid stew while haleem is a spicy thick porridge. In Harees, there are equals parts meat and wheat.
In Haleem, there is thrice as much meat as there is wheat.
5. Saloona
This stew made using vegetables and meat is eaten with rice or bread. The Bezar spice mix and dried lime are vital ingredients. The Bezar spice mix consists of cumin seed, coriander seed, fennel seed, cinnamon, peppercorns, etc. This is a traditional Bedouin dish. The preferred vegetables were what were seasonal and easily available. The stew can be made with both white and red meats. The choice of vegetables too is variable.
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