4 classic Emirati dishes to celebrate UAE National Day

What better way to celebrate National Day than with second helpings of their traditional meals? Tuck right in.

Kanaad Machbous (Fried Kingfish with Spiced Rice)

Prep Time: 1 hr

Cook Time: 25 mins

Serves: 5

Ingredients

1 kg basmati rice

50 ml sunflower oil

3 cloves

3 cardamoms

3 pieces cinnamon stick

3 pieces dry lime

1 cup chopped red onions

1 tbsp ginger garlic paste

1 tbsp local bzar spice

1 tbsp turmeric powder

1 tsp cardamom powder

1 green chilli

1 tbsp salt

2 tbsp chopped fresh coriander leaves

1.1 L water

3 tbsp local ghee (Dihn khaneen)

½ cup fried onion

For the fish:

5 pieces kingfish steak

1 tbsp mixed local spices

Salt to taste

1 cup sunflower oil

Method

Wash the rice and soak in water for two hours prior to preparing the dish.

Heat oil in a pot then add the hard spices and onion and cook

until tender.

Add the garlic and ginger paste and stir for 2 minutes.

Add the powdered spices, chilli, salt and chopped fresh coriander to the pot.

Add water. Once it is boiled, add the rice and stir gently until boiling; then, cover and keep on low heat for 16 minutes.

Once done, drizzle the ghee on top.

For the fish, season it with mixed spices and salt, then fry it using hot oil until well done.

To serve, arrange the fish on top of the rice, sprinkle over with fried onions and chopped coriander. Serve.

Marak Naggar (Emirati-style Squid Stew)

Prep Time: 45 mins

Cook Time: 45 mins

Serves: 5

Ingredients

1 kg fresh red tomato

½ cup sunflower oil

5 cardamom

4 whole cloves

3 cinnamon sticks

1 cup chopped red onion

1 tsp ginger garlic paste

½ tsp cardamom powder

2 fresh green chillis

1 bunch coriander leaves

1 cup tomato paste

1 L water

1 kg local fresh squid

2 tsp local bzar spices

Salt to taste

Method

Heat the oil in a pan and add the hard spices. Sauté the onion until soft and cooked. Add the ginger garlic paste and the powdered spices and stir. Add the chilli, chopped coriander, tomato paste and stir well until the tomato is cooked well.

Add water and let it all boil well for 15 minutes. Season the squid with mix bzar and pan fry it. Add the squid to the gravy and let it boil slowly for 5 minutes.

Serve hot with white rice.

Chicken Tahta (Emirati Chicken Biryani)

Prep Time: 1 hr

Cook Time: 45 mins

Serves: 5

Ingredients

2 pieces of local baby chicken, cut into 4 pieces each

2 tsp local bzar spices

Salt to taste

Sprinkle of saffron

Once done, mix the warm flour with the fennel seeds, dates, cardamom powder, date syrup and ghee using your hands until you get a crumbled texture. Serve warm.