Checking out authentic Emirati cuisine

Dubai is known for its cosmopolitan ambiance; it reflects not only Emirati culture, but all cultures from all around the world. You can see that in the clothing, food and languages spoken across the city.
I have been constantly visiting Dubai for years now but I have never been to a traditional Emirati restaurant nor was I introduced to its cuisine. When I first heard about an upbeat Emirati restaurant opening in Souk Al-Bahar in Downtown Dubai, I had to book a table and check it out.
It is located right in front of the famous Dubai Fountain, where you can enjoy your meal while watching the dancing fountain. It offers both indoor and outdoor seating areas and plush settings that combine rich Arabic-inspired décor. You will love the compelling mix between traditional and contemporary whereby each element takes you back in time, whilst implementing a modern touch. Arabic calligraphy and poems by HH Sheikh Mohammed adorn the walls, defining the overall mood and feel of the restaurant.
I believe that the restaurant offers the best opportunity to introduce expats and foreigners to the true essence of the UAE food, music, atmosphere and hospitality.
I was amazed by the rich gold color adorning the indoor area. The seven gold arches representing the seven Emirates, golden horses that signify the unbreakable elements of the Emirati culture, art pieces and calligraphy put the whole theme together.
As soon as I was seated, I was offered a sprinkle of rose water that was both refreshing and delicious. The food is very traditional with a bold, modern touch.
I loved a number of dishes and decided to ask the chef to share his secret recipes, which are as below:

SIRAJ’S SIGNATURE HALAWA SALAD
Ingredients
1. Mixed lettuce (iceberg, romaine) – 400 grams
2. Arugula leaves – 200 grams
3. Halawa – 250 grams
4. Turkish labneh – 350 grams
5. Cider vinegar
6. Saffron honey
7. Grapeseed oil
8. Syrian chilli powder
9. Fresh zaatar finely chopped – 30 grams
10. Salt
11. Ground black pepper
12. Pine nuts — handful
13. Sliced almonds – 5-6
14. Cucumber – quarter
15. Green asparagus – 40 grams
16. Strawberry – 4-5

Preparation
For the halawa dressing:
Mix halawa with labneh, cider vinegar, grape seed oil, Syrian chili powder, fresh zaatar and salt and pepper

For the salad:
1. Clean and cut the lettuce and arugula leaves.
2. Shave the asparagus and cucumber, and cut the strawberries into quarters.
3. Roast the sliced almonds, and make caramel by melting sugar and water — to make caramelized almonds.
4. Toss the lettuce, arugula, asparagus and cucumber with the dressing, along with pine nuts and caramelized almonds.
5. Add strawberries, mix and serve.

LOBSTER KIBBEH
Ingredients

For the Kibbeh dough:
Fine wheat bulgur – 500 grams
17. Hammour fish fillet – 380 grams
18. Marjoram powder – 1 and a half teaspoons
19. Red onions chopped – ¼ cup
20. Whole garlic – 3-4 cloves
21. Malden sea salt – to taste

For the stuffing:
1. Canadian lobster (finely chopped) – 100 grams
2. Guacamole labneh – 100 grams
3. Olive oil – as required
4. Red onion chopped – 500 grams
5. Finely chopped parsley
6. Finely chopped celery
7. Finely chopped leek
8. Finely chopped mint leaves
9. Finely chopped coriander
10. Peeled and finely chopped carrot – ¼ cup
11. Grated nutmeg

Preparation
To make the dough:
1. Soak the fine wheat bulgur in water for 15 minutes, and then drain the water.
2. Add the red onion, marjoram powder, whole garlic and salt. Put the mixture through a meat mincer twice.
3. Add the Hammour fillet and pass it through the meat mincer one more time.

To make the filling:
1. Heat olive oil in a pan. Add onion, carrot, leek and celery and sauté till the onions become golden brown.
2. Add the lobster, and then add parsley, mint and coriander.
3. Finish with some grated nutmeg and allow the mixture to cool down.

To make the kibbeh:
1. Take 30g of the dough in your hand for each kibbeh.
2. Make them into thin, even circular shapes.
3. Add the filling and lock the ends by pressing the ends of the dough together, making it into the shape of a kibbeh.
4. Deep fry at 180 C for 5 minutes.

Serve hot.
VEAL CHOPS WITH ZAATAR PESTO
Ingredients
1. Trimmed veal – 400 grams
2. Olive oil
3. Zaatar – a few teaspoons
4. Butter – 100 grams
5. Syrian chili powder
6. Baby potato – 4-5
7. Malden sea salt – to taste

For the zaatar pesto
1. Zaatar leaves – 100 grams
2. Pine nuts — handful
3. Crushed garlic
4. Lemon juice
5. Olive oil

For the veal marination:
1. Soy sauce
2. Pomegranate molasses
3. Roasted garlic puree
4. Chopped ginger
5. Non-alcoholic beer
6. Olive oil

Preparation Marination:
Cut the veal chops and marinate with soy sauce, roasted garlic puree, chopped ginger, pomegranate molasses, non-alcoholic beer and olive oil.

For the dish:
• Par boil the baby potatoes and marinate with curry leaves and salt. Deep fry and toss with curry leaves.
• Grill the marinated veal chops in a hot oven till it’s cooked to medium.
• Slice the veal chops and top with zaatar butter (mix the butter and zaatar powder)
• Melt the butter with a blow torch.

For the zaatar pesto:
1. Clean zaatar leaves and blend it with pine nuts, garlic, lemon juice, salt and olive oil.
2. Serve the veal chops with zaatar pesto and curry potatoes — garnish with Syrian chili powder and Malden sea salt.

LUQAIMAT (Crunchy sweet dumplings)
Cooking time: 70 minutes (including time for dough to rise)

Ingredients
• Flour No. 1 – 500 grams
• Corn flour – 200 grams
• Baking powder – 100 grams
• Yeast – 2 teaspoons
• Sugar – 4 teaspoons
• Oil
• Saffron – a pinch
• Cardamom
• Date syrup
• Milk – 100ml

Preparation
Mix the flour, corn flour, baking powder and yeast.
Add sugar and crushed cardamom.
Heat the milk with oil and add saffron for color and flavor.
Mix everything together well and allow the dough to rise for half an hour.
Make tiny balls out of the dough and deep fry in oil at 160 C.
When the dumplings are light brown, remove from oil and place it on kitchen paper.
Serve hot with date syrup.
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