Today's Edition
SARA ALZAABI (ABU DHABI)
Though the UAE has grown into a vibrant, cosmopolitan nation that welcomes cultures from around the world in a spirit of tolerance, the feasts shared during occasions like Eid Al-Adha remain deeply rooted in authentic Emirati tradition, a renowned chef has said.
Speaking to Aletihad, pioneering Emirati chef Muna Al Mansoori, said the “culinary identity” that marks Eid in the UAE has not changed through the years, despite global modern influences. There may be some innovations but in terms of presentation and overall taste, the dishes remain distinctly Emirati.
“Every meal begins with traditional Emirati food. Eastern and Western desserts are added, but Emirati cuisine remains the foundation,” said Al Mansoori, Executive Chef at Fairmont Bab Al Bahr and a well-known culinary competition judge, organiser of cooking contests, and TV show host across multiple channels.
Al Udhiya meat (sacrificial meat) – whether it’s sheep, goat, ox, or camel – is the centrepiece in most Emirati homes, she said. “Camel meat is preferred in the western areas, while lamb or goat is more common elsewhere.”
“Ghouzi” – slow-cooked lamb served over spiced rice – is the most iconic Emirati dish during Eid, she said. It is distinguished by a flavourful stuffing that typically includes basmati rice, sautéed onions, garlic, aromatic spices such as cardamom and dried lemon, along with toasted nuts and dried fruits. This dish is then topped with a layer of soft raqaq bread infused with meat-boiling spices.
Eid Fawala is an essential tradition for welcoming guests, Al Mansoori said. It is a festive spread featuring sweets, dates, coffee, and an array of elaborate dishes.
“Fawala never changes. It is always served as a sign of welcome and generosity. We see harees, asida, bathitha, and khanfroush. Some are also served for breakfast, and these include balaleet and khameer bread with honey or molasses,” she said.
Harees is a slow-cooked wheat and meat dish with a creamy, porridge-like texture, while asida is a soft dessert made of flour, ghee, and date syrup.
Bathitha is a sweet Emirati treat made of dates, flour, and ghee, while khanfroush resembles a light doughnut flavoured with saffron and cardamom.
Balaleet is a sweet and savoury breakfast dish made of vermicelli, eggs, and spices; and khameer is a slightly sweet Emirati bread often served with honey or date syrup.
“Every Emirati household celebrates in its own way, but the constants are ghouzi and harees,” Al Mansoori said.
Global Influences Preparations for all these delectable dishes do not happen overnight; these begin at least 10 days before the festival, the chef said.
“We prepare a part of the dish every day, so, we are fully prepared on the day of Eid.”
Al Mansoori has mastered the art of blending local dishes with subtle influences from global cuisines.
“I add international touches to my dishes, but with a clear Emirati identity. I want the table to be full of colours and dishes that satisfy all tastes,” she said.
Dates remain a staple in UAE hospitality but, in recent years, there has been remarkable development in how they are served.
“Productive families have started offering dates with innovative fillings as a refined form of hospitality during holidays – presenting them in unique and elegant ways, much like the traditional bathitha,” she said.
For Al Mansoori, food is not only about nourishment – “but also joy, togetherness, and spirituality”.
“The Eid table reflects the generosity of the Emirati home, and each dish carries a story from our traditions,” she said.
