Work through the list in order. Hide the notes when you know what to do.
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Try machboos
The iconic Gulf rice dish, simmered in a spiced broth with bone-in lamb, chicken, or local fish. Its distinct earthy tang comes from cracked black dried limes (loomi) and the traditional bezar spice blend.
Always served with a side of sharp daqqoos tomato sauce and fresh herbs. Lamb machboos ordered at lunch delivers the deepest flavor.
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Try harees
An ancient Bedouin comfort dish of cracked wheat and tender meat slow-simmered for hours and beaten into a velvety, savory porridge topped with melted clarified ghee.
A Ramadan staple that is also served year-round in heritage restaurants; it is mildly seasoned, rich, and remarkably filling.
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Try thareed
A comforting Bedouin stew of tender lamb or chicken and root vegetables, ladled over layers of paper-thin, crispy regag flatbread that softens into a savory dumpling-like texture.
Historically revered across the Arabian Peninsula, it is traditionally eaten as a restorative meal during festive gatherings.
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Try jasheed
An authentic coastal Emirati specialty made of shredded baby shark meat wok-fried with clarified butter, black lime, ginger, and aromatic spices, served alongside fluffy white rice.
Shark meat here is mild, flaky, and void of fishiness due to thorough boiling with turmeric and loomi before pan-frying.
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Try saloona
A hearty, spiced tomato-based stew loaded with chicken or meat, okra, baby marrow, and potatoes, seasoned with ginger, garlic, and local Emirati bezar spices.
Best enjoyed with warm tandoor bread or plain basmati rice to soak up the rich, aromatic broth.
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Try khuzi
The undisputed centerpiece of Emirati celebrations: slow-roasted lamb shoulder or shank served over fragrant spiced rice and vermicelli, crowned with roasted nuts and boiled eggs.
While traditionally cooked as a whole stuffed lamb for weddings, modern heritage restaurants serve single-portion shanks that fall off the bone.
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Try regag bread
A wafer-thin, crispy Emirati crepe cooked on a curved iron griddle, folded with toppings like creamy Kraft cheese, a beaten egg, honey, or tangy anchovy sauce (mahyawa).
Watch women prepare it freshly at cultural festivals and street food stalls; eat it hot while it retains its shattering crunch.
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Try balaleet
A quintessential Emirati breakfast marrying sweet and savory: fine vermicelli sweetened with sugar, cardamom, and saffron, topped with a plain salted egg omelet.
Order it before noon at heritage breakfast spots. It pairs best with unsweetened black tea or Arabic coffee to offset the sweet noodles.
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Eat freshly grilled fish at Mina Port
Abu Dhabi's premier seafood ritual: pick freshly netted hamour, sheri, or king prawns directly from fishermen at Mina Zayed market, then have them spiced and charcoal-grilled on the spot.
Go in the morning or early evening when fish deliveries arrive. Cleaning and grilling stalls charge a modest per-kilo fee.
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Try madrooba
A comforting, pot-beaten porridge made of rice or oats, pulled chicken, tomatoes, and dried lime, simmered until thick and homogenous.
Its name comes from the Arabic verb 'to beat', referring to the vigorous wooden paddling used to puree the grains with the tender meat.
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Try downtown Abu Dhabi shawarma
Spit-roasted marinated chicken or beef shaved into thin flatbread, slicked with garlicky toum, crisp pickles, and a few French fries rolled tight and pressed on the plancha.
For the best spots, head to Hamdan or Electra Street after sunset; order a 'saroukh' (rocket) if you want a double-sized roll.
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Try luqaimat Desserts and pastries
Golden, bite-sized fried dough dumplings crisp on the outside and airy inside, generously drizzled with rich date syrup (dibs) and toasted sesame seeds.
Always eat them immediately while piping hot to experience the shattering crunch before the airy interior absorbs the syrup.
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Try asida bobbar Desserts and pastries
A traditional winter sweet pudding made from slow-cooked pumpkin, toasted flour, clarified butter, and rose water, heavily spiced with cardamom and saffron.
Served warm in small dishes; its gentle sweetness and comforting pumpkin-spice base make it a beloved cold-season treat.
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Try khanfaroosh Desserts and pastries
Delicate, golden mini-cakes made from rice or wheat flour, cardamom, saffron, and rose water, pan-fried to yield a soft, fragrant crumb.
Typically paired with morning tea or served to house guests alongside premium local dates.
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Try chbabs Desserts and pastries
Vibrant yellow Emirati yeast pancakes infused with saffron and cardamom, served stacked high with melted cream cheese and a heavy pour of date molasses.
Their spongy, honeycomb-like texture is designed to soak up savory melted cheese and sweet syrups simultaneously.
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Drink authentic gahwa (Arabic coffee) Non-alcoholic drinks
Pale, golden coffee brewed from lightly roasted beans in a dallah pot with crushed green cardamom pods, cloves, and saffron. Served unsweetened in small handleless finjan cups.
Always paired with fresh dates to balance the bitter spices. Shake your cup gently from side to side when handing it back to signal you are finished.
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Drink karak chai Non-alcoholic drinks
The unofficial national fuel of the Emirates: strong black loose-leaf tea simmered with evaporated milk, sugar, and crushed cardamom pods until thick and aromatic.
Available from almost any street cafeteria 24/7. Drivers pull up outside, beep their horn, and have steaming cups delivered curbside.
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Try fresh lemon-mint (limonana) Non-alcoholic drinks
The ultimate Middle Eastern cooler: freshly squeezed lemon and lime juice blitzed with mounds of fresh spearmint leaves, ice, and simple syrup into a slushy green drink.
Invaluable during sweltering midday heat; order it at beachside cafes along the Corniche or alongside street shawarma.
