The Emirati Culinary Culture Encyclopedia
A growing reference of Emirati ingredients, tools, foods, and hospitality and dialect terms — continuously updated and expanded.
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BzarThe core Emirati spice blend.
LoomiDried black lime; the source of smoky sourness.
DaqoosA spiced tomato sauce served with rice and meats.
TannourThe traditional clay or pit bread oven.
MidhrabThe wooden paddle used to beat harees smooth.
DallahThe traditional Arabic coffee pot.
FuwalaBetween-meals hospitality: dates, sweets and coffee.
MajlisThe space of welcome where guests are honoured.
SamnLocal clarified butter.
MalehSalt-cured preserved fish, most famously kingfish.
JarjoorBaby shark, the base of jisheid.
KarakSpiced cardamom milk tea, companion of breakfast and evenings.
RatabDates at their soft, fresh-ripe stage; the palm's first summer sweet.
SahhDense dried dates — the year's store and the traveller's provision.
KhalasOne of the UAE's finest date varieties, ever-present in hospitality.
GhabgaA late Ramadan gathering and meal between iftar and suhoor.
SajThe hot metal plate on which regag bread is spread.
JidrThe big cooking pot in dialect; where machboos and harees feasts are made.
RahashCrumbly sesame halva, served with coffee in Emirati homes.
SaffronGolden threads steeped and poured over rice and sweets — the mark of luxury.
CardamomThe perfume of coffee, rice and sweets; present in every Emirati home.
Dates & Date MolassesThe staple of the table and root of hospitality; its molasses sweetens luqaimat and aseeda.
Gulf FishKingfish, hammour and safi — the coast's first protein.
Rice (Aysh)Aysh in dialect means rice — the heart of machboos and muhammar.
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