Emirati food combines simplicity and health. The key to our cuisine is a spice mixture of cardamom, ginger, carmon seeds, cinnamon, black pepper, rose water, saffron and loomy (dried lemon). All meat must be halal, or butchered in accordance with Islamic law, which states an animal's blood must be drained before eating. Try some of these dishes at local restaurants: Machboos A dish made of rice, onions and chicken or meat seasoned with loomy and other spices usually eaten at lunch. The ingredients are boiled until tender before adding rice and cooked together for a couple more hours.
Harees Especially popular for occasions such as Ramadan, Eid or weddings. Small pieces of meat, cracked wheat and water are boiled then blended together into a thick paste similar to porridge. The mixture is then placed in an underground oven to cook. Thareed A chicken or lamb stew prepared with carrots, potatoes and marrow that is served over pieces of very thin bread called regag. This dish is mainly eaten during Ramadan.