Shaped by Bedouin, Persian, Indian and East African influences, Emirati food is easy to enjoy once you know what to order.
Machboos — spiced rice cooked with meat or fish, similar in spirit to biryani — is the closest thing to a national dish. Harees, a slow-cooked wheat and meat porridge, is a comfort-food staple especially around Ramadan. Luqaimat, small deep-fried dumplings drizzled with date syrup, are the classic Emirati sweet, sold everywhere from casual cafes to hotel buffets.
Arabic coffee (gahwa) — light, cardamom-spiced, served in small cups — paired with dates is the traditional welcome offered to guests, and you'll encounter it at cultural centres, some restaurants and traditional-style cafes. It's a genuinely meaningful hospitality gesture, not just a drink.
Emirati restaurants exist across the city, from casual spots serving machboos and grills to upscale settings offering a more refined take on traditional dishes. Hotel buffets, especially during Ramadan, are also a reliable way to sample a wide range of Emirati dishes in one sitting.
