Emirati cuisine carries within its flavors and traditions a rich history that reflects the social customs and cultural identity of the community across generations. In this spirit, the Dubai Culture and Arts Authority has launched the book “Recipes from Emirati Cuisine”, aiming to spotlight local food culture and strengthen the global presence of Emirati culinary traditions.
The publication comes as part of Dubai Culture’s efforts to preserve the UAE’s culinary heritage and document its authentic recipes, while also supporting cultural initiatives that highlight elements of local identity. The book is also linked to the “Al Wulfa” season, an initiative designed to strengthen family bonds and celebrate social and cultural occasions within Emirati society.
The book features 30 carefully selected recipes prepared in collaboration with the International Centre for Culinary Arts (ICCA). These recipes reflect the richness and diversity of the Emirati dining table, including a variety of meat, chicken, and seafood dishes, as well as traditional baked goods, desserts, and beverages that are commonly served both in everyday meals and during special gatherings.
Beyond cooking instructions, the recipes carry memories and family stories that originated in Emirati home kitchens. Each dish represents a piece of social and cultural history, recalling moments when families gathered around the dining table to share conversations and pass down treasured cooking traditions that have become symbols of hospitality and generosity.
The publication showcases the creativity of a distinguished group of Emirati chefs who contributed their recipes to the book. These include Aisha Adel Al Khouri, Alia Al Ali, Asayel Mohammed Al Marzouqi, Ohoud Al Zarooni, Fatima Hassan Al Zaabi, Hamda Adel Al Khouri, Huda Omar Al Ghafli, Khawla Omar Al Ghafli, Meitha Omar Al Ghafli, Meera Jassim Al Zaabi, Mohammed Al Banna, Naeema Al Mulla, Noora Al Awadhi, Salwa Salem Al Jallaf, and Shatha Sultan Al Hosani. Through their dishes, the chefs reflect personal memories from family kitchens where they first learned these recipes, many of which have been passed down through generations and are still prepared using traditional methods.
In this context, Shaima Rashid Al Suwaidi, Executive Director of the Arts, Design and Literature Sector at Dubai Culture, noted that the book “Recipes from Emirati Cuisine” represents an important step in documenting the UAE’s culinary heritage and celebrating the traditions of Emirati cooking and its authentic recipes.
She emphasized that food forms an essential part of the community’s cultural memory. Through their dishes, Emirati chefs express the richness and diversity of local cuisine and its distinctive cooking styles, which serve as a bridge connecting generations while also reflecting the values of generosity, hospitality, and giving that characterize Emirati society.
Al Suwaidi added that the publication reflects Dubai Culture’s commitment to supporting local talent and documenting stories connected to food culture, helping preserve them for future generations as an essential component of the UAE’s cultural identity.
