Methodology
How an entry is written in the House of Emirati Cuisine, how it is reviewed, and when it counts as documented.
1. Gathering
Material for each entry is gathered from written sources and from the oral accounts of cooks and families. Sources are recorded with the entry itself, not filed away separately.
2. Drafting
Each entry is written in Arabic and English together. It separates what is documented from what is common or contested, and records variation between regions and families rather than imposing a single version.
3. Review
An entry is not treated as documented until a specialist chef or heritage expert has reviewed it. The reviewer's name and the review date appear on the entry's page. Anything not yet reviewed carries a clear notice.
4. Correction
The reference is living. Any correction supported by an account or a source is considered and applied, and the record of changes stays visible.
The assistant
The assistant answers from the documented content on this site and says plainly when something is not documented here. It is not used to generate new heritage claims, and the quantities it suggests are planning estimates for a chef to validate.