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    You are in: Home / Cookbooks / NA/ME explores UAE
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    9 recipes in

    NA/ME explores UAE


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    This dish is very similar to the "chicken, rice, and spices" recipe I have on recipezaar but the changes made/added to it make it an authentic dish that is served in the United Arab Emirates. My husband who is from there and also many other locals from there eat this with ketchup. I thought that seemed weird at first but but then again I love the Japanese fried rice with ketchup and egg called omu-rice that is comfort food for Japanese children so I tried it and it is really good!! the dried limes called "loomi" in this recipe can be found at most middle eastern stores. It is important in this recipe. This is usually cooked all in a large pot on a stovetop but basmati rice is not easy to cook just perfect like that. In the oven it is almost impossible to fail at this recipe :D --if you want to increase/decrease this dish the broth is always double the amount of rice you use. If increasing, let it bake in the oven just a tad bit longer.

    Recipe #126040

    Use Recipe #418911 for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com.

    Recipe #418913

    Greatly influenced by this outstanding recipe by Lalaloula: Recipe #422768, I wanted to make a quick and uncomplicated tomato side dish to accompany a Middle Eastern-themed meal. Use any type of tomato making certain it's good quality. Off season, use organic canned tomatoes.

    Recipe #460842

    Great in Middle Eastern soups, masha Allah. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into fours and then proceed. Original recipe from http://emiraticankitchen.wordpress.com. I use this chicken stock in Recipe #252558, Recipe #418913, Recipe #388925 and sometimes Recipe #418082.

    Recipe #418911

    from ya salam cooking blog for name game oman a chicken curry dish with pumpkin potatoes and lots of other veggies , i think you would not need to add chicken if you are not a meat eater or need something different for lent this could be freezer meal

    Recipe #493342

    This is good Middle Eastern style fried chicken. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into quarters and then proceed. Original recipe from http://emiraticankitchen.wordpress.com. I serve this with Yellow rice, recipe to be posted or Recipe #418082 using the stock made in this recipe, Recipe #387327 and a fresh salad such as Recipe #289014.

    Recipe #418861

    This very tasty fish with rice is often served in homes in the Arabian Gulf. Kuwaitis in particular love Zubadi (Silver Pomfret) fish that is local but can be found in the frozen section of many Middle Eastern or Asian shops. (You may have to degut them yourself). While some prefer to eat them with rice alone, others like ourselves, make Recipe #387327 to serve as an accompaniment. This recipe is a combination from three sources which all deserve credit, Sa-mak ma-ga-lee - Fried Fish from From "The Complete United Arab Emirates Cookbook", by Celia Ann Brock- Al Ansari, Mtabag Simach from "Cardamom and Lime: Recipes from the Arabian Gulf", by Sarah Al-Hamad, and http://mimisrecipes.blogspot.com.

    Recipe #405788

    We really enjoy this, masha Allah (praise be to God). This is a traditional dish of the United Arab Emirates. It can be made with meat, fish and shrimp as well, cooking times adjusted. It says it is always served with radishes, freshly sliced onion, sliced limes and dates though I can't testify to the authenticity of that I added raisins to the dish and did not serve dates but with sliced limes and sometimes a radish salad and Recipe #387327. I modified this off of http://www.fahad.com/Dishes which is said to be originally from The Complete United Arab Emirates Cookbook by Celia Ann Brock- Al Ansari. I really did have to figure out the original recipe on my own though as it was poorly written.

    Recipe #404849

    1 Reviews |  By Annacia

    Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.

    Recipe #511399


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