Dubai has a cosmopolitan cuisine with blends of international, Asian and Arabic dishes. However, many dishes are recent additions (including rice and pasta) to the traditional food of Dubai (and the UAE in general) which was based on meat, fish, cereals and dairy products and used little vegetables as they were difficult to grow.

The most common meat that is traditionally used in Dubai’s cuisine is chicken and goat and in some very special occasions camel meat which has been eaten in most arid areas of the region for centuries. The Dubai cuisine includes common Kabsa Arabic dishes, and popular dishes such as Harees, Masgouf, Laham Mashwee, Dejaj Murrag (saloona), Matharubah, Shrimp Beryani and De-Jaj Ta-Ha-Tah. Breads consist of ragaf, khameer and chebab and when eaten for breakfast they are served with cheese, date syrup and eggs.

Among the popular deserts ae luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and drizzled with date syrup, and bethitha which is a blend of semolina mixed with crushed dates, cardamom and clarified butter. Dates are an important food and they are used in deserts and made into syrup. Camel milk is a stable food and it is also used to make yogurt which accompanies many of the Dubai dishes. Alcohol (as well as pork meat) is only served in hotels (but not in the area of Sharjah), golf and nightclubs

Machboos or Kabsa are rice dishes common to the Arab states of the Persian Gulf. The dishes combine rice (usually basmati), vegetables and meat such as chicken, lamb and camel or fish and shrimps. The meat for the Kabsa dishes is seasoned and is either barbecued in a deep hole in the ground which is covered (this method is called Mandi) or grilled on flat stones that are placed on top of burning coals (this technique is called Mathbi). The spices that are used in these dishes are black pepper, cloves, cardamom, saffron, cinnamon, black lime, nutmeg and bay leaves; almonds and pine nuts can also be added

This is a popular dish that is often prepared when guests come to visit. La-ham mashwee is easy to prepare, although it takes long to cook. To make this dish, a whole small lamb in needed which is washed, wiped dry and rubbed with salt, bezar (pepper), lemon juice and saffron which has bee pre-socked and then the lamb is left to marinate. The stuffing is made with boiled yellow split peas, sultanas (raisins), whole blanched almonds, raw cashews, onions, turmeric, ground cinnamon, pods of cardamom, gloves, tomatoes, seman and salt. The onions are brown and then the boiled split peas, sultanas and tomatoes and the rest of the ingredients for the stuffing are added and cooked. The stuffing is then placed into the belly of the lamb which is stitched and the lamb is baked into an over for 5 to 6 hours (or wrap in aluminium foil and bake on hot coals for 10 to 15 hours). The lamb is served with a rice dish and is accompanied with dates, yoghurt, radishes and watercress.

This dish combines chicken, sliced onions, garlic, salt, bezar (pepper) ground cardamom, tomato paste, turmeric, dried lommi (lemon), chickpeas (which are soaked overnight and boiled the next day), oil, rice and saffron. The chicken is clean and cup into pieces and rubbed with bezar, salt, cinnamon and turmeric and quickly brown in a frying pan. In the same oil, but separately, the onions, garlic and lemon are also brown and mixed with the tomato paste and the pre-cooked chick peas. After the rice is cooked (in lots of water) and drained, is placed into a non-stick pot, in which the chicken and the rest of the ingredients are added. The combined ingredients are toped with the pre-soaked saffron and left to cook together. When serving, care is taken so as to avoid breaking the crust which forms around the bottom of the rice pot. De-jaj ta-ha-tah is served with plain yogurt and slices of onion and lime.

Le-ge-matt is a traditional sweet made with dough and served with syrup and is common to the whole region. To make the dough 4 sifted cups of plain flour are combined with 2 ½ cups lukewarm water, 2 teaspoons of yeast and a pinch of salt and mixed with a whisk until a batter is formed and the dough is left covered in a warm place to rise for 10 hours. The dough is then dropped (with a teaspoon) into very hot oil and cooked until the le-ge-matt swell and float and get a golden colour. Then they are removed and left to drain on paper towel. They are served warm with syrup.

This tea is very popular because of it soothing effect on the digestive system. Is made with 3 cups of water, 3 teaspoons of freshly-grated ginger, sugar and a pinch of saffron threads.