Experience Emirati Cuisine
Copyright © 2025 International Centre for Culinary Arts, Dubai | Abu Dhabi, all rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in reviews and certain other non-commercial uses permitted by copyright law.
Heading to Come here Learning Outcomes The learner will be able to: 1. Understand the terminologies associated with ’mise-en-place’. Pudisitas doluptas est as apid quaspiduciis maio. Ibusci bla que nias et vene quosae eium aciatas quoditi squam, etusant lam fugiamus est, utet plaut qui aboremos nonestiusci inim quidelenda percid minis repro ea natinctur, volorehenime niet, quam aut ut quibus nim reptat as et et et mod etus, sinusam, officatur, Emirati Cuisine المأكولات الإماراتية
2 | Experience Emirati Cuisine Contents ABOUT US ICCA, Dubai and Abu Dhabi 4 ICCA - TVET in Culinary Arts 6 Emirati heritage lives on… 8 MEET THE CHEFS Chef Maitha Al Shamsi 16 Chef Mohamed Al Banna 18 Chef Faisal Al Harmoodi 20 Chef Nabhan Ibrahim 22 Khalifa Al Otaiba 24 Chef Amna Al Hashemi 26 RECIPES (English) Qahwa Arabia (Arabic Coffee) 28 Bezar (Emirati Spice Mix) 30 Balaleet 32 Khanfaroosh 34 Shakshuka 36 Shorbat Adas (Lentil Soup) 38 Rgag 40 Khameer 42 Emirati Samboosa 44 Chicken Majboos 46 Yerish 48 Vegetable Margooga 50 Chicken Margooga 52 Harees 54 Toum 56 Ghouzi Rice 58 Lamb Ghouzi 60 Mohammar 62 Jasheed 64 Lamb Saloona 66 Prawn Majboos 68 Semach Magli 70 Luqaimat 72 RECIPES (Japanese) アラビックコーヒー 74 ベザール 76
| 3 バラリート 78 材料（バラリート） 78 カンファルーシュは、 80 シャクシュカ 82 ショルバ・アダス 84 ルガーグ 86 カミール 88 エミラティ・サンブーサ 90 チキン・マッチブース 92 イリシュ 94 野菜マルグーガ 96 チキン・マルグーガ 98 ハリース 100 トゥーム 102 グージーライス / クージーライス 104 ラム・グージー 106 モハンマル 108 ジャシード 110 ラム・サルーナ 112 エビのマチブース 114 セマク・マグリ 116 ルカイマット 118 RECIPES (Arabic) العربية القهوة 121 بزار 123 بلاليط 125 ﺧﻨﻔﺮوش 127 شكشوكة 129 ﻋﺪس ﺷﻮرﺑﺔ 131 رﻗﺎق 133 ﺧﻤﻴﺮ 135 إماراتية سمبوسة 137 الدجاج مكبوس 139 جريش 141 الدجاج مرقوقة 143 الدجاج مرقوقة 145 هريس 147 ثوم 149 قوزي أرز 151 لحم قوزي 153 محمر 155 جشيد 157 لحم صالونة 159 الروبيان مكبوس 161 مقلي سمك 163 ﻟﻘﻴﻤﺎت 165
4 | Experience Emirati Cuisine Recognized as a leading Technical Vocational Education Training (TVET) school in Culinary Arts, the International Centre for Culinary Arts (ICCA), in Dubai, and Abu Dhabi deliver award-winning learning to aspiring chefs, artisans, and entrepreneurs of food, from the world over. Established in 2005, ICCA, home-grown in the UAE, has been featured amongst the “Top 10 Culinary Institutes in the World” and awarded the “Recognition of Quality Culinary Education” by the World Association of Chefs Societies (Worldchefs), a global authority on food standards. The centre has won several international awards, including “Middle East’s Best Culinary Training Institution 2023” by the World Culinary Awards, the prestigious City & Guilds, London Lion Awards (the Oscars of Skills), “International Centre of the Year Award 2016”, and “The International Centre for Excellence Award (Middle East)-2016”, ProChef ME Cooking School of the Year 2016, the Broadcast Pro Best Digital Initiative of the Year 2016, and BBC Good Food Culinary School of the Year 2022, amongst several others for its application-focused and outcome-driven training and continued excellence. ICCA offers a range of Professional Programs, Amateur Programs, Artisanal Courses for Artisan Development and Professional Development Programs in Culinary. Remaining committed to helping students achieve their dreams, the centre runs the ICCA Dubai Culinary Scholarship Program. This one-of-a-kind corporate social initiative aims to educate, train, and certify talented and deserving underprivileged young chefs in the UAE Hospitality Industry, and has transformed the lives of over 200 chefs, enabling them to complete an international vocational education and qualification worth USD 2.0 Million. ICCA Graduates do it all in the food world; they are successful Chefs, Restaurant Owners, Hospitality Managers, Entrepreneurs, Food Stylists, Food Writers and more.
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6 | Experience Emirati Cuisine
| 7 ICCA - TVET IN CULINARY ARTS Application-Focused. Outcome-Driven. Culture-Led. When the International Centre for Culinary Arts (ICCA) was founded in 2005, it began with a clear and compelling vision; to change lives through meaningfulculinaryeducationrootedinreal-worldapplication.Thefounders believed that success in the culinary world wasn’t measured by certificates alone, but by the 6Ps: Passion, Perseverance, Performance, Perfection, Persistence, and Patience. These principles laid the foundation for what would become one of the region’s most respected culinary institutions. At the heart of ICCA’s philosophy was Technical Vocational Education and Training (TVET), a forward-looking model that focused not on theory-heavy classrooms, but on immersive, skills-based learning designed to mirror the dynamics of a professional kitchen. While one founder shaped the vision and the market, the other meticulously built the structures and programs to bring it to life; hands-on practical, performance-based courses that enabled thousands of aspiring chefs to turn their passion into a profession. Nearly two decades later, the ICCA evolved from a modest initiative into a globally recognized institution, homegrown in the UAE for the world, with its impact stretching across borders. With more than 12,000 chefs trained and partnerships with some of the world’s leading hospitality brands, ICCA has built a reputation for quality, consistency, and career-driven outcomes by staying true to its founding values. As ICCA expanded presence in Abu Dhabi and strengthened its mission to promote Emirati cuisine, culture, and heritage, it continued to uphold its belief that culinary education is a powerful tool for empowerment and cultural preservation. Every student who enters the training kitchen carries a dream; every graduate who leaves with confidence and clarity reinforces the purpose that started it all. Today, ICCA continues to shape the future of culinary education through purpose-driven training, industry engagement, and a growing focus on cultural and regional relevance — preparing the next generation of chefs to lead with skill, integrity, and a deep respect for heritage.
8 | Experience Emirati Cuisine Emirati heritage lives on… In the hands and hearts of the Next Generation! Emirati cuisine carries the history, values, and spirit of the nation, shaped by deep-rooted tradition and a culture of hospitality. A heritage so rich that every dish tells a story passed down through generations. As the UAE continues to rise on the global culinary map, preserving this legacy becomes more vital than ever. At the International Centre for Culinary Arts, ICCA Abu Dhabi and Dubai, this mission is woven into every step of the learning journey. Students don’t just master modern kitchen techniques, they gain a deep understanding of the cultural roots and enduring relevance of Emirati cuisine. This book brings that vision to life: a celebration of local flavours, a tribute to the hands that keep tradition alive, and a commitment to sharing the story of the Emirates through food…
10 | Experience Emirati Cuisine “Emirati cuisine is a delightful fusion of traditional Arabic, Persian, Indian, and Mediterranean flavors, reflecting the UAE’s rich history and cultural heritage”
Meet the Chefs
16 | Experience Emirati Cuisine Chef Maitha Our first Emirati chef graduate, currently working as an Emirati Chef with Capital Catering at ADNEC and Zayed Airport. As an entrepreneur she runs her own brand Figs and Honey, with the support of her family. Al Shamsi
18 | Experience Emirati Cuisine Chef Mohammed Al Banna is the talented chef behind Albanoosh Restaurant, a renowned seafood destination in the UAE. His passion for cooking gained momentum in 2016 when he launched an Instagram account that quickly grew in popularity, leading to culinary experiences abroad. Recognized for his dedication and skill, Chef Mohammed not only established Albanoosh but also launched the Dry Meat Factory, producing premium seasoned meats. Chef Mohamed Al Banna
20 | Experience Emirati Cuisine Chef Faisal Al Harmoodi is recognized as the first Emirati chef to receive a Michelin Bib Gourmand award for his restaurant, Ryba. Gault & Millau also includes Ryba among the “best restaurants in Abu Dhabi,” describing it as an exceptional homegrown seafood experience that honors local flavours. His menu skillfully blends Emirati ingredients and techniques with global culinary methods, bringing the region’s cultural heritage to the forefront of fine dining. Chef Faisal Al Harmoodi
22 | Experience Emirati Cuisine Having worked in the culinary industry overseas and in the UAE, Chef Nabhan noticed a demand for healthy cuisine that is both appealing and convenient for everyday consumption. He creates innovative dining concepts and inclusive cuisines that help guests switch to a healthier lifestyle without sacrificing taste. Chef Nabhan Ibrahim
24 | Experience Emirati Cuisine At just 16 years old, Khalifa is a proud graduate of the ICCA Professional Diploma Program in Baking & Patisserie. He has actively supported ICCA and worked alongside celebrity chefs at major events including the Abu Dhabi International Book Fair 2024, Taste of Abu Dhabi 2024, and Winterfest 2024. Khalifa Al Otaiba
26 | Experience Emirati Cuisine Chef Amna Chef Amna launched Mitts & Trays as a passion project, turning her love for baking and experimenting in the kitchen into a concept for the community. A mother of four and an avid traveler, Chef Amna left a career in media research to pursue a new challenge in the F&B world — one that focused on quality ingredients, family-style dining, and elevated comfort food. Al Hashemi
28 | Experience Emirati Cuisine Qahwa Arabia (Arabic Coffee) Ingredients Roasted coffee beans 50 gm Ground cardamom 2 gm Water 1500 ml Saffron 1 gm Instructions 1. Grind the coffee using a spice grinder or mortar. 2. Heat the water and add the ground coffee. Brew for 5 minutes or until it boiIs. 3. Remove from heat and add the saffron and cardamom. 4. Serve immediately or transfer to a Dallah (traditional coffee pot).
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30 | Experience Emirati Cuisine Bezar (Emirati Spice Mix) Ingredients Cumin seeds 96 gm Coriander seeds 80 gm Fenugreek seeds 175 gm Fennel seeds 93 gm Ground cinnamon 66 gm Black pepper 28 gm Turmeric powder 150 gm Dried red chiIi 28 gm Instructions 1. Roast the seeds and grind in a spice grinder. 2. Mix with the powder spices and store in an air tight container container.
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32 | Experience Emirati Cuisine Balaleet Ingredients Vermicelli noodles 400 gm Onion 80 gm Ghee 30 gm Rose water 30 ml Cardamom powder 2 gm Saffron 1 gm Eggs 3 units Sugar 100 gm Salt to taste Black Pepper to taste Instructions 1. In a large pot, add 2 spoons of ghee and place over medium heat. Pan-fry half of the vermicelli until golden. Add the other half and pour in boiling water to cover half of the pot. When the pasta is al dente, strain and set aside. 2. In the same pot, add the rest of the ghee and fry the onion until soft. Add the sugar, cardamom, salt, and the rose water mixed with saffron. Cook until the sugar melts. 3. Whisk the eggs and season with salt and pepper. Fry in a separate pan to make an omelette. Set aside. 4. Remove from the heat, add the noodles, and mix, coating the pasta with the sugar syrup. 5. Serve the balaleet with the omelette.
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34 | Experience Emirati Cuisine Khanfaroosh Ingredients Flour 18 gm Rice flour 54 gm Eggs 8 units Sugar 36 gm Rose water 50 ml Saffron 1 gm Cardamom 2 gm Frying oil 500 ml Instructions 1. Mix all the ingredients in a bowl until a smooth dough is formed. Let it rest for 30 minutes at room temperature. 2. Add oil to a frying pan and heat it to medium heat. 3. Shape the dough into 6 cm disks and fry them until golden on both sides. 4. Place them on tissue paper to remove excess oil. 5. Serve warm with Arabic coffee.
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36 | Experience Emirati Cuisine Shakshuka Ingredients Eggs 2 pcs./100 g Onion ¼ Cup/30 gm finely chopped Olive oil 1 tbsp /15 ml Tomato paste 1 heaped tsp/10 gm Aleppo pepper To taste Cumin seeds, toasted ½tsp/3gm Harissa paste To taste White stock ¼ Cup/60 ml Tomato puree ½ Cup/120 m Salt To taste Pepper Instructions 1. Heat the olive oil over medium heat in a heavy-bottomed frying pan. 2. Add the onions and saute until soft but not browned. 3. Add the tomato paste, Aleppo pepper, cumin seeds, salt, and pepper to taste. Cook gently for 1-2 minutes. 4. Stir in the harissa, tomato puree, and stock. Bring to a boil, then lower the heat and let it simmer for 5 minutes. Taste the sauce and adjust the seasoning as needed. 5. Using a spatula, make two wells in the sauce. Break one egg into each well. Immediately cover with a well-fitting lid and simmer until the eggs are cooked to your liking. The whites should be cooked, while the yolks should remain slightly runny. 6. Once cooked, use a large spoon to lift each egg and place it in a serving dish. Garnish with parsley and coriander, and serve hot with Arabic bread.
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38 | Experience Emirati Cuisine Shorbat Adas (Lentil Soup) Ingredients Red lentils 200 gm Red Onion 120 gm Cumin powder 1 gm Curry powder 1 gm Black pepper 2 gm Salt 2 gm Loomi (dried lime) 2 gm Vegetable stock 1000 ml Chopped Coriander 2 gm Emirati ghee 40 gm Instructions 1. Hydrate and wash the lentiIs. 2. Heat a pot and add the ghee. Add the onion and cook until browned. 3. Add the lentils and spices. Cook for 2 minutes. 4. Add the warm stock and cook for 30-40 minutes, until the lentils are tender. 5. Crush the loomi with your hands and add it to the soup. Let it cook until thickened. 6. Add the coriander, adjust the seasoning, and serve hot.
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40 | Experience Emirati Cuisine Rgag Ingredients Whole wheat flour 1000 gm Water 600 ml Salt 5 gm Egg 1 unit Kiri cheese 17 gm Ghee 20 gm Instructions 1. In a bowl, mix the flour and salt. Add the water and mix until the dough is soft and smooth. 2. Let the dough rest, covered, for 30 to 60 minutes. 3. Heat the TABI (Emirati flat pan) and add some ghee to it. 4. Place the dough on the TABI and spread it using a spatula until it is very thin. 5. Break an egg and spread it on the bread. Once it's cooked, spread the kiri cheese over it. 6. Fold the bread in half, then into quarters. 7. Serve hot.
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42 | Experience Emirati Cuisine Khameer Ingredients Flour 1000 gm Ground fennel 2 gm Yeast 3 gm Cardamom powder 2 gm Sugar 30 gm Saffron 1 gm Ghee 30 gm Dates 30 gm Egg yolk 1 unit Water 480 ml Egg 1 unit Sesame seeds 5 gm Instructions 1. In a bowl, mix the flour, cardamom, fennel, and ghee. Knead until the ghee is fully blended into the dough. 2. Heat the dates and saffron with the water to soften. Remove the dates from the water (reserve the water) and mix with the egg yolk, sugar, and yeast. 3. Add the date mixture to the dough and combine. Gradually add the reserved water until a soft dough forms. 4. Cover the dough and let it proof at room temperature until it doubles in volume. 5. Divide the dough into 75-gram portions and shape each into a ball. Let them proof for 10 minutes. 6. Heat the khameer pot. Flatten each ball of dough into discs and brush with water. Place them in the pan, brush with egg wash, and sprinkle with sesame seeds. 7. Once the bottom is golden, transfer the bread to the inside of the pan and continue cooking. 8. When both sides are golden, remove the bread from the pan and brush with ghee.
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44 | Experience Emirati Cuisine Emirati Samboosa Ingredients Beef mince 400 gm White onion 120 gm Coriander leaves 5 gm Turmeric powder 1 gm Bezar Emirati spice 1 gm Cardamom powder 1 gm Cumin powder 1 gm Garlic 10 gm Loomi powder 1 gm Green chili 6 gm Black pepper powder 1 gm Oil 50 ml Salt 4gm Samosa dough 1 pckg Instructions 1. In a pan, add the oil and cook the mince until fully browned. Remove the mince from the pan and let it cool in a bowl. 2. In the same pan, sweat the onion and garlic for 5 minutes. Add the spices and cook for an additional 3 minutes over low heat. 3. Add all the ingredients to the bowl with the meat and mix well. 4. Cut the samboosa dough into 8 cm strips and brush with oil. Place a portion of the beef mixture on one end of each strip and fold to form a triangle shape. 5. Preheat the deep fryer to 170 degrees Celsius and deep fry the samboosa for 5-7 minutes, or until golden. Place them on a wire rack or paper towel to drain any excess oil.
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46 | Experience Emirati Cuisine Chicken Majboos Ingredients Onion 100 gm Garlic cloves 10 gm Tomato 100 gm Tomato paste 10 gm Tomato sauce 125 gm Curry leaves 6 gm Dried lemon 4 unit Chicken (thigh & drumstick) 300 gm Salt 10 gm Pepper 5 gm Emirati spices 3 gm Dill 2 gm Red chili 2 gm Green chili 2 gm Curry powder 3 gm Coriander 2 gm Paprika 1 gm Ghee 100 gm Basmati rice 400 gm Chicken stock 800 ml Saffron 1 gm Instructions 1. Marinate the chicken with salt, pepper, and paprika. Soak the rice in water for 30 minutes. Melt half of the ghee and mix it with the saffron. 2. In a saucepan, heat half of the oil, add the chicken, and cook on both sides until golden. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, dried lemon, and curry leaves, and cook until soft. 4. Add the stock and bring it to a boil. Add the Emirati spices, curry powder, salt, and pepper. Add the chili and rice, and cook on medium-low heat until the stock is almost fully absorbed by the rice. 5. Add the melted saffron ghee and mix everything together. Sprinkle dill and coriander on top for garnish.
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48 | Experience Emirati Cuisine Yerish Ingredients Chicken 1000 gm Cardamom pods 5 unit Peppercorns 5 gm Cinnamon 1 unit Yerish (ground wheat) 1000 gm Turmeric powder 1 gm Cinnamon powder 1 gm Cardamom powder 1 gm Bezar 2 gm Salt 8 gm Onions (brunoise) 200 gm Garlic (minced) 10 gm Tomato (brunoise) 200 gm Coriander 10 gm Loomi 2 unit Green chili 6 gm Ghee 100 gm Instructions 1. In a big pot, put the chicken, cardamom pods, cinnamon sticks, and peppercorns. Cover with cold water, bring to a boil, then reduce to a gentle simmer and cook the chicken. 2. Wash the yerish and soak it for 15 minutes. 3. Crush the garlic with the spices, loomi, salt, and green chili. 4. In a separate pot, heat the ghee and fry the onions. Add the spice mixture and cook for 1 minute. 5. Strain the yerish and add it to the pot. Cook for 5 minutes, then add enough chicken stock to cover the yerish by 3 cm. Bring to a boil. 6. Add the chicken, cover the pot, and cook on low heat. If the mixture dries out, add more stock until the yerish is fully cooked. 7. To plate, make a well with the yerish, place the chicken in the center, and pour warm ghee on top. Garnish with fresh coriander leaves.
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50 | Experience Emirati Cuisine Vegetable Margooga Ingredients Onion 100 gm Garlic cloves 10 gm Tomato 75 gm Tomato paste 10 gm Tomato sauce 125 gm Canned tomato 100 gm Curry Leaves 3 units Dried lemon 1 unit Emirati spices (bezzar) 1 gm Eggplant 300 gm Arabic bread 125 gm Chicken stock 125 ml Red chili 2 gm Green chili 2 gm Curry powder 2 gm Coriander 4 gm Potato 125 gm Carrots 50 gm Zucchini 50 gm Bell pepper 50 gm Basmati rice 100 gm Salt 3 gm Pepper 1 gm Instructions 1. Marinate the chicken with salt, pepper, and paprika. Soak the rice in water for 30 minutes. Melt half of the ghee and mix it with the saffron. 2. In a saucepan, heat half of the oil, add the chicken, and cook on both sides until golden. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, dried lemon, and curry leaves, and cook until soft. 4. Add the stock and bring it to a boil. Add the Emirati spices, curry powder, salt, and pepper. Add the chili and rice, and cook on medium-low heat until the stock is almost fully absorbed by the rice. 5. Add the melted saffron ghee and mix everything together. Sprinkle dill and coriander on top for garnish.
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52 | Experience Emirati Cuisine Chicken Margooga Ingredients Onion 300 gm Garlic cloves 40 gm Tomato 300 gm Tomato paste 30 gm Tomato sauce 500 gm Canned tomato 400 gm Curry Leaves 6 gm Dried lemon 4 unit Emirati spices (bezar) 5 gm Emirati spices (bezar) 5 gm Chicken 1000 gm Margooga bread 500 gm Chicken stock 500 ml Red chili 6 gm Green chili 6 gm Curry powder 5 gm Coriander 6 gm Potato 250 gm Carrots 200 gm Marrow 150 gm Bell pepper 100 gm Basmati rice 200 gm Salt 10 gm Pepper 5 gm Instructions 1. Season the chicken with salt and pepper. Hydrate the rice in water for 30 minutes. 2. In a saucepan, heat half of the oil, add the chicken, and cook both sides until golden. Set aside. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, canned tomatoes, dried lemon, and curry leaves. Cook unti I soft. 4. Add the stock and bring to a boil. Then, add the Emirati spices, curry powder, salt, and pepper. 5. Add the carrots, potato, and bell pepper, and cook until tender. Add the marrow and cook for 5 minutes. Add the bread one piece at a time until the mixture is thick and saucy. 6. Boil the rice until soft, strain, and mix with the ghee. 7. Garnish with coriander and serve hot.
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54 | Experience Emirati Cuisine Harees Ingredients Harees 1000 gm Beef pieces 1000 gm (with bones) Salt 10 gm Water 2000 ml Ghee 50 gm Instructions 1. Soak the harees overnight so that it becomes soft. 2. In a pot, add the meat, salt, and water, and bring to a boil. Cook until the meat is tender. Add the harees and cook over low heat for 10 minutes. 3. Cover the pot and transfer it to the oven at 160° C. Cook for 1 hour or until the meat falls off the bone. 4. Mix the harees with a wooden spoon, pressing to mash it, and remove the bones. 5. Serve in a bowl and pour hot ghee over it before serving.
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56 | Experience Emirati Cuisine Toum Ingredients Garlic cloves 26 gm Salt 4 gm Lemon juice 12 ml Water 12 ml Oil 120 gm Instructions 1. Cut the garlic lengthwise and remove the germ. 2. Place the garlic and salt in the food processor. Pulse in short bursts until finely minced. 3. Add half of the lemon juice and continue processing until a paste begins to form. Add the rest of the juice and process until smooth. 4. With the tood processor running, slowly add 40 grams of oil, then add 4 ml of cold water. Repeat this process until all the water is incorporated. 5. Transfer to a container and store in the refrigerator. 6. If the emulsion breaks, it can be fixed with one egg white or 30 ml of aquafaba and 2 garlic cloves. Start over with either option, adding the split mixture slowly into the food processor.
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58 | Experience Emirati Cuisine Ghouzi Rice Ingredients Rose water 10 ml Salt 6 gm Oil 100 ml Chicken stock powder 10 gm Yellow food coloring 1 ml Basmati rice 400 gm Red onion 20 gm Corainder leaves 10 gm Mint leaves 1 gm Garlic cloves 6 gm Green capcium 20 gm Red capsicum 20 gm Yellow capsicum 20 gm Ginger/garlic paste 80 gm Carrot 20 gm Green chill 4 gm Chicken stock cube 12 gm Coriander seed 1 gm Peppercorn 1 gm Cinnamon stick 1 gm Cloves 3 gm Fenugreek 1 gm Green cardamom 5 units Bay leaves 4 units Cumin seeds 1 gm Star anise 2 units Loomi 2 units Cinnamon powder 1 gm Ghee 10 gm Instructions 1. Rinse the rice under running water and then let it soak for 30 minutes in a bowl with water. 2. Add the oil to a pot and heat it up. Add the spices and cook for 30 seconds. Add the vegetables and mix well. 3. Add 1.250 liters of water per kilogram of rice to a pot and bring to a boil. Add the rice and cook until it's 70% done. Strain the rice and transfer it to the pot with the vegetables. 4. Mix the rose water with the food coloring and pour it over the rice to achieve a two-tone color. 5. Add the coriander and mint leaves and seal the pot with aluminum foil. Cook for an additional 15 minutes on low heat. Turn off the heat and let it stand for 5 minutes before serving.
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60 | Experience Emirati Cuisine Lamb Ghouzi Ingredients Ghouzi masala Salt 30 gm Yogurt 1000 gm Tomato paste 150 gm Cinnamon powder 15 gm Cumin powder 20 gm Coriander powder 15 gm Cardamom powder 5 gm Turmeric powder 5 gm Chicken stock powder 20 gm Peppercorns 5 gm White vinegar 20 ml Corn oil 80 ml Garlic puree 25 gm Ginger puree 25 gm Lamb Ghouzi Ghouzi masala 200 gm Turmeric 15 gm Lamb 1100 gm Water 50 gm Plating Tomato 30 gm Boiled egg 1 unit Rocca 20 gm Raita 16 gm Fried onions 15 gm Raisins 5 gm Cashew (toasted) 4 gm Almonds peeled (toasted) 3 gm Green chili (grilled) 3 gm Coriander leaves 1 gm Instructions 1. For the Ghouzi masala: Mix the yogurt with the vinegar, corn oil, garlic, and ginger. Add the dry spices one by one, mixing with a whisk. 2. Add water to a bowl and mix in the turmeric. 3. Place the lamb in the bowl, season with the turmeric water, and let it soak for 30 minutes in the fridge. 4. Cut small incisions in the lamb and season with the Ghouzi masala. Let it marinate overnight in the fridge. 5. Preheat a combi oven on braising mode. Sear the meat with dry heat at 225 degrees Celsius until golden. Add water to cover half of the meat and cook on braising mode for 3 hours at 180 degrees Celsius, turning the meat every hour. Plating 1. Arrange the rice on the plate, place the cooked lamb on top, and add the sliced boiled eggs. 2. Decorate the dish with cashews, raisins, almonds, and fried onions. Serve with the salad and raita on the side.
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62 | Experience Emirati Cuisine Mohammar Ingredients Basmati rice 800 gm Hot water 2400 gm Cardamom pods 5 pcs Ghee 45 gm Saffron 1 gm Fried onion 40 gm Molasses 100 gm Raisins 50 gm Salt 10 gm Instructions 1. Wash and soak the rice in cold water for 15 minutes. 2. In a large pot, melt the molasses with the hot water. Add the salt, cardamom, saffron, and ghee. Bring the mixture to a boil. 3. Strain the rice and cook it in the molasses water until fully cooked. 4. Strain the rice again and return it to the pot. Add the raisins and cook, covered, in the oven at 140° C for 15 minutes. 5. Serve the rice on a tray and garnish with fried onions.
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64 | Experience Emirati Cuisine Jasheed Ingredients Shark fillet 500 gm Bay leaf 1 pcs Cinnamon 1 pcs Loomi 1 pcs Salt 5 gm Water 2000 ml For the dish Ghouzi masala 200 gm Turmeric 15 gm Lamb 1100 gm Water 50 gm Plating Ghee 50 gm Ginger-Garlic paste 15 gm Green chili (minced) 6 gm Loomi (crushed) 1 pcs Bezar spice 5 gm Black pepper 2 gm Fried onions 40 gm Coriander leaves 10 gm Salt to taste Instructions 1. Wash the shark well, removing any traces of blood. In a pot with water, add the cinnamon, loomi, bay leaf, and shark. Bring to a boil and cook until the shark is done. Drain and shred the meat, removing aII bones. 2. In a pan, heat the ghee and fry the ginger-garlic paste, green chili, and crushed loomi. 3. Add the bezar spice and saute for 1 minute. Add the shark and mix. If it gets too dry, add some water and let it simmer for 5 minutes. 4. Add the onions and mix. Season with salt and pepper, garnish with coriander leaves, and serve with boiled white rice.
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66 | Experience Emirati Cuisine Lamb Saloona Ingredients Lamb Marination Lamb cutlets 180 gm Oil 20 ml Black pepper powder 1 gm Bezar Emiarti spice 1 gm Cardamom powder 1 gm Onion (cube) 15 gm Turmeric powder 4 gm Coriander powder 1 gm Lamb Process Carrots (cube) 80 gm Coriander leaves 1 gm Ghee 50 gm Garlic (minced) 15 gm Bezar Emirati spice 2 gm Lamb stock 300 ml Loomi 1 unit Potato (cube) 120 gm Red onion (cube) 60 gm Tomato (chopped) 110 gm Tomato paste 15 gm White pepper 1 gm Marrow (cube) 80 gm Oil 20 ml Instructions 1. In a bowl, mix the black pepper, turmeric powder, cardamom powder, coriander powder, half of the oil, the white onion, and the bezar Emirati spice. Add the lamb and mix well. Let it marinate in the fridge for 3-4 hours. Lamb Process 1. In a large pan, add the remaining oil and ghee and heat up. Pansear the lamb until golden brown, then remove and set aside. 2. In the same pan, add the red onion and garlic and saute for 3 minutes. Add the coriander leaves, loomi, and tomato paste. Cook for 5 minutes, or until the tomato paste releases its oil. 3. Add all the dry spices and the fresh tomato, and cook for 5 minutes. Add the vegetables and stock, bring to a boil, and then simmer until the vegetables are cooked. 4. Add the seared lamb and cook for an additional 15 minutes on medium-low heat. If the sauce is too watery, add cornstarch diluted in hot stock and let it thicken. 5. Serve hot with a side of rice and garnish with fresh coriander leaves.
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68 | Experience Emirati Cuisine Prawn Majboos Ingredients Onion 100 gm Garlic cloves 10 gm Tomato 100gm Tomato paste 10 gm Tomato sauce 125 gm Curry leaves 8 gm Dried lemon 4 units Medium shrimp 300 ml Salt 10 gm Pepper 5 gm Emirati spices (bezar) 3 gm Dill 2 gm Red chili 2 units Green chili 2 units Curry powder 3 gm Coriander 2 gm Paprika 1 gm Ghee 100 gm Basmati rice 400 gm Prawn stock 800 ml Instructions 1. Marinate the prawns with salt, pepper, and paprika. Soak the rice in water for 30 minutes. 2. In a saucepan, heat half of the oil, add the prawns, and cook on both sides until golden. Set aside. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, dried lemon, and curry leaves, and cook until soft. 4. Add the stock and bring to a boil. Stir in the Emirati spices, curry powder, salt, and pepper. Add the chili and rice, and cook on medium-low heat until the stock is almost fully absorbed by the rice. 5. Add the prawns and melted ghee, and mix everything together. Sprinkle dill and coriander on top for garnish.
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70 | Experience Emirati Cuisine Semach Magli Ingredients Sherry (fulI fish) 1000 gm Emirati fish spices 5 gm Turmeric powder 3 gm Flour 30 gm Oil (for frying) 1000 ml Salt to taste Instructions 1. Remove the guts and gills from the fish. Wash the fish, removing any trace of blood. 2. Salt the fish and let it stand for 10 minutes in the fridge. Wash the fish, removing any excess salt. 3. With a sharp knife, make 3 cuts on each side of the fish. Season with turmeric and Emirati spices. Preheat the oil to 170 degrees Celsius. 4. Coat the fish with flour and deep fry until golden on both sides and the core reaches 60 degrees Celsius.
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72 | Experience Emirati Cuisine Luqaimat Ingredients Lgeimat 60 gm Water (warm) 480 ml Sugar 100 gm Eggs 2 units Cardamom powder 1 gm Saffron 1 gm Yeast 3 gm Frying oil 1000 ml Instructions 1. Mix all the ingredients in a bowl to produce a wet dough. Let it proof for 1 hour until it doubles in volume. 2. Pour the oil into a frying pan, ensuring it is about 4 cm deep. Heat it up to 165 degrees Celsius. 3. Using gloves, pick up the dough and drop bite-sized dumplings into the oil. As they fry, turn them using a metal spider. 4. When the luqaimat are golden on both sides, remove them from the oil and place them on a tray lined with tissue to absorb the excess oil. 5. Serve hot, tossed with date syrup and toasted sesame seeds.
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74 | Experience Emirati Cuisine 70 | Experience Emirati Cuisine アラビックコーヒー 材料 作り⽅ ローストコーヒー⾖：50グラム カルダモン（粉末）：2グラム ⽔：1500ミリリットル サフラン：1グラム 1.スパイスグラインダーまたは乳鉢を使ってコーヒー⾖を挽きます。 2.⽔を加熱し、挽いたコーヒーを⼊れます。5分間、または沸騰するまで煮出し ます。 3.⽕から下ろし、サフランとカルダモンを加えます。 4.すぐに提供するか、ダッラ（伝統的なアラビックコーヒーポット）に移して提 供します。 アラビックコーヒー
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76 | Experience Emirati Cuisine 71 ベザール 材料 ベザール・スパイスミック ス） 作り⽅ クミンシード：96グラム コリアンダーシード：80グラム フェヌグリークシード：175グラム フェンネルシード：93グラム シナモン（粉末）：66グラム ブラックペッパー：28グラム ターメリックパウダー：150グラム 乾燥⾚唐⾟⼦：28グラム 1. シード類（種⼦）をローストし、スパイスグラインダーで挽きま 2. す。 粉末スパイスと混ぜ合わせ、密閉容器に保存します。 ベザール
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78 | Experience Emirati Cuisine 68 | Experience Emirati Cuisine バラリート 材料（バラリート） 作り⽅ バーミセリ（春⾬・細麺）：400グラム ⽟ねぎ：80グラム ギー：30グラム ローズウォーター：30ミリリットル カルダモンパウダー：2グラム サフラン：1グラム 卵：3個 砂糖：100グラム ブラックソルト（黒塩）：適量 こしょう：適量 1.⼤きな鍋にギーを⼤さじ2⼊れて中⽕にかけます。バーミセリの半量をきつね⾊になる まで炒めます。残りの半量を加え、鍋の半分が浸かる程度に熱湯を注ぎます。バーミセ リがアルデンテ（少し歯ごたえがある状態）になったら湯切りし、取り置きます。 2.同じ鍋に残りのギーを加え、⽟ねぎを柔らかくなるまで炒めます。砂糖、カルダモン、 塩、そしてサフランを混ぜたローズウォーターを加え、砂糖が溶けるまで加熱します。 3.卵を溶き、塩とこしょうで味付けします。別のフライパンでオムレツにして焼き、取り 置きます。 4.⽕を⽌めたら、麺を加えて混ぜ、シロップが全体に絡むようにします。 5.バラリートをオムレツと⼀緒に盛り付けて提供します。 バラリート 材料（バラリート）
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80 | Experience Emirati Cuisine 69 カンファルーシュは、 材料 作り⽅ ⼩⻨粉：18グラム ⽶粉：54グラム 卵：8個 砂糖：36グラム ローズウォーター：50ミリリッ トル サフラン：1グラム カルダモン：2グラム 揚げ油：500ミリリットル 1.すべての材料をボウルに⼊れ、滑らかな⽣地になるまで混ぜます。常温で30分間 休ませます。 2.フライパンに油を⼊れ、中⽕に熱します。 3.⽣地を直径約6cmの円形に成形し、両⾯がきつね⾊になるまで揚げます。 4.キッチンペーパーの上に取り出し、余分な油を切ります。 5.アラビックコーヒーと⼀緒に温かいうちに提供します。 カンファルーシュは、
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82 | Experience Emirati Cuisine 66 | Experience Emirati Cuisine シャクシュカ 作り⽅ 卵：2個（100グラム） ⽟ねぎ（みじん切り）：1/4カップ （30グラム） オリーブオイル：⼤さじ1（15ミリリ ットル） トマトペースト：⼩さじ⼭盛り1（10 グラム） アレッポペッパー：適量 クミンシード（炒ったもの）：⼩さじ 1/2（3グラム） ハリッサペースト：適量 ホワイトストック（⽩い出汁、または チキンストック）：1/4カップ（60ミ リリットル） トマトピューレ：1/2カップ（120ミリ リットル） 塩：適量 こしょう：適量 1. 厚底のフライパンにオリーブオイルを⼊れ、中⽕で熱します。 2. ⽟ねぎを加え、柔らかくなるまで炒めます（⾊がつかないように注意）。 3. トマトペースト、アレッポペッパー、クミンシード、塩、こしょうを加え、1 〜 2分ほど優しく加熱します。 4. ハリッサ、トマトピューレ、ホワイトストックを加えて混ぜ、沸騰させます。 沸騰したら⽕を弱め、5分間煮込みます。味を⾒て、必要に応じて調味を調整し ます。 5. スパチュラでソースに2つのくぼみを作り、それぞれに卵を1個ずつ割り⼊れま す。すぐにフタをして、卵が好みの固さになるまで煮込みます。⽩⾝はしっか り⽕を通し、⻩⾝は少し半熟状態が理想です。 6. ⽕が通ったら、⼤きめのスプーンで卵をすくい、サービングディッシュに盛り 付けます。パセリとコリアンダーを飾り、アラビックブレッド（アラブのパ ン）とともに熱いうちに提供します。 材料（シャクシュカ） シャクシュカ
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84 | Experience Emirati Cuisine 67 ショルバ・アダス 材料（ショルバ・アダス∕レンズ⾖ のスープ） 作り⽅ ⾚レンズ⾖：200グラム ⾚⽟ねぎ：120グラム クミンパウダー：1グラム カレーパウダー：1グラム ブラックペッパー：2グラム 塩：2グラム ルーミ（乾燥ライム）：2グラム 野菜ストック：1000ミリリットル 刻んだコリアンダー：2グラム エミラティギー：40グラム 1.⾚レンズ⾖を⽔で戻し、よく洗います。 2.鍋を熱し、ギーを加えます。⽟ねぎを加えて、きつね⾊になるまで炒めます。 3.レンズ⾖とスパイスを加え、さらに2分ほど炒めます。 4.温かい野菜ストックを加え、30〜40分ほど煮込みます。レンズ⾖が柔らかくなるま で加熱します。 5.ルーミ（乾燥ライム）を⼿で砕いてスープに加え、スープがとろみを帯びるまで煮続 けます。 6.最後に刻んだコリアンダーを加え、味を調えて、熱いうちに提供します。 ショルバ・アダス
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86 | Experience Emirati Cuisine 64 | Experience Emirati Cuisine ルガーグ 作り⽅ 1.ボウルに⼩⻨粉と塩を⼊れて混ぜ、⽔を加えて、柔らかく滑らかな⽣地にな るまでこねます。 2.⽣地にラップなどをかけて、30〜60分ほど休ませます。 3.TABI（エミラティの平鍋）を熱し、少量のギーを加えます。 4.⽣地をTABＩの上にのせ、スパチュラを使って⾮常に薄く広げます。 5.卵を割り⼊れて全体に塗り、⽕が通ったらキリチーズを塗ります。 6.パンを半分に折り、さらに四つ折りにします。 7.熱いうちに提供します。 全粒⼩⻨粉：1000グラム ⽔：600ミリリットル 塩：5グラム 卵：1個 キリチーズ：17グラム ギー：20グラム 材料（ルガーグ） ルガーグ
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88 | Experience Emirati Cuisine 65 カミール 作り⽅ 1.ボウルに⼩⻨粉、カルダモン、フェンネル、ギーを⼊れて混ぜ、⽣地にギーが よくなじむまでこねます。 2.デーツとサフランを⽔と⼀緒に加熱して柔らかくします。デーツを取り出し （※⽔は取っておきます）、卵⻩、砂糖、イーストと混ぜ合わせます。 3.デーツの混合物を⽣地に加え、よく混ぜます。取っておいたサフラン⽔を少し ずつ加えながら、柔らかい⽣地になるまでこねます。 4.⽣地にラップなどをかけて、常温で2倍の⼤きさになるまで発酵させます。 5.⽣地を75グラムずつに分けて丸め、10分間ベンチタイム（休ませ）を取りま す。 6.カミール鍋を加熱します。⽣地を平らな円形にのばし、⽔を表⾯に塗ります。 鍋に⼊れ、卵液を塗って⽩ごまをふります。 7.底⾯がきつね⾊になったら、⽣地を鍋の内側（側⾯）に貼りつけて加熱を続け ます。 8.両⾯がきつね⾊になったら取り出し、仕上げにギーを塗ります。 ⼩⻨粉：1000グラム フェンネル（粉末）：2グラム ドライイースト：3グラム カルダモンパウダー：2グラム 砂糖：30グラム サフラン：1グラム ギー：30グラム デーツ（ナツメヤシの実）：30グラム 卵⻩：1個分 ⽔：480ミリリットル 卵：1個 ⽩ごま：5グラム 材料 カミール
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90 | Experience Emirati Cuisine 62 | Experience Emirati Cuisine エミラティ・サンブーサ ⽜ひき⾁：400グラム ⽩⽟ねぎ：120グラム コリアンダーの葉：5グラム ターメリックパウダー：1グラム ベザール（エミラティスパイスミック ス）：1グラム カルダモンパウダー：1グラム クミンパウダー：1グラム にんにく：10グラム ルーミパウダー（乾燥ライムパウダ ー）：1グラム ⻘唐⾟⼦：6グラム ブラックペッパーパウダー：1グラム 油：50ミリリットル 塩：4グラム サモサの⽪（市販）：1 パック 作り⽅ 1.フライパンに油を⼊れて熱し、⽜ひき⾁を加えてしっかりと茶⾊になるま で炒めます。炒め終わったら、ボウルに移して冷まします。 2.同じフライパンで、⽟ねぎとにんにくを5分ほど炒めて⽢みを引き出しま す。次にスパイス類を加え、弱⽕でさらに3分炒めます。 3.⾁の⼊ったボウルに、炒めたスパイスと⽟ねぎをすべて加え、よく混ぜ合 わせます。 4.サンブーサの⽪を幅約8cmのストリップ状にカットし、軽く油を塗りま す。⽜⾁のフィリングを端にのせ、三⻆形になるように折りたたんで包み ます。 5.フライヤーを170℃に予熱し、サンブーサを5〜7分、きつね⾊になるまで 揚げます。揚げたら、網やキッチンペーパーの上に置いて余分な油を切り ます。 材料 エミラティ・サンブーサ
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92 | Experience Emirati Cuisine 63 チキン・マッチブース ⽟ねぎ：100グラム にんにく：10グラム トマト：100グラム トマトペースト：10グラム トマトソース：125グラム カレーリーフ：6グラム ドライレモン（ルーミ）：4個 鶏もも⾁・ドラムスティック：300グ ラム 塩：10グラム こしょう：5グラム エミラティスパイス：3グラム ディル：2グラム ⾚唐⾟⼦：2グラム ⻘唐⾟⼦：2グラム カレーパウダー：3グラム コリアンダー：2グラム パプリカ：1グラム ギー：100グラム バスマティライス：400グラム チキンストック：800ミリリットル サフラン：1グラム 作り⽅ 1.鶏⾁に塩、こしょう、パプリカをまぶしてマリネします。⽶は⽔に30分浸 けておきます。ギーの半量を溶かし、サフランと混ぜておきます。 2.鍋に油の半量を熱し、鶏⾁を加えて両⾯がきつね⾊になるまで焼きます。 3.同じ鍋に残りの油を加え、⽟ねぎを⻩⾦⾊になるまで炒めます。にんに く、トマト、トマトペースト、トマトソース、ドライレモン、カレーリー フを加えて、具材が柔らかくなるまで加熱します。 4.チキンストックを加えて沸騰させます。エミラティスパイス、カレーパウ ダー、塩、こしょうを加えます。さらにチリ（⾚・⻘）と⽶を加え、中弱 ⽕で炊き、ストックがほとんど吸収されるまで煮ます。 5.サフラン⼊りの溶かしたギーを加えて全体をやさしく混ぜます。仕上げに ディルとコリアンダーをふりかけて飾ります。 材料 チキン・マッチブース
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94 | Experience Emirati Cuisine 60 | Experience Emirati Cuisine イリシュ 作り⽅ 鶏⾁：1000グラム カルダモンポッド：5個 ブラックペッパー（粒）：5グラム シナモンスティック：1本 ひき割り⼩⻨（イリシュ）：1000グ ラム ターメリックパウダー：1グラム シナモンパウダー：1グラム カルダモンパウダー：1グラム ベザール（エミラティスパイス）：2 グラム 塩：8グラム ⽟ねぎ（ブルノワーズ∕細かいみじん 切り）：200グラム にんにく（みじん切り）：10グラム トマト（ブルノワーズ）：200グラム コリアンダー：10グラム ルーミ（乾燥ライム）：2個 ⻘唐⾟⼦：6グラム ギー：100グラム 1.⼤きな鍋に鶏⾁、カルダモンポッド、シナモンスティック、ブラックペッパ ー（粒）を⼊れ、冷⽔を注ぎます。沸騰させた後、弱⽕にして鶏⾁に⽕が通 るまで煮ます。 2.イリシュ（ひき割り⼩⻨）を洗ってから、15分間⽔に浸けておきます。 3.にんにくをスパイス類、ルーミ、塩、⻘唐⾟⼦と⼀緒にすり潰します。 4.別の鍋にギーを熱し、⽟ねぎを炒めます。スパイスミックスを加え、1分ほ ど炒めます。 5.イリシュの⽔を切って鍋に加え、5分ほど炒めます。その後、イリシュが 3cmかぶる程度のチキンストックを加え、沸騰させます。 6.鶏⾁を鍋に戻し、蓋をして弱⽕で煮ます。⽔分がなくなってきたら、イリシ ュが完全に柔らかくなるまで適宜ストックを追加します。 7.盛り付けの際は、⽫にイリシュを広げ中央にくぼみを作り、鶏⾁を置きま す。温かいギーを上からかけ、仕上げに刻んだコリアンダーを飾ります。 材料 イリシュ
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96 | Experience Emirati Cuisine 61 野菜マルグーガ 1.ナスを塩、こしょう、パプリカでマリネします。⽶は⽔に30分間浸しま す。ギーの半量を溶かし、サフランと混ぜます。 2.鍋に油の半量を熱し、鶏⾁を加えて両⾯がきつね⾊になるまで焼きます。 3.同じ鍋に残りの油を加え、⽟ねぎを⻩⾦⾊になるまで炒めます。にんに く、トマト、トマトペースト、トマトソース、乾燥レモン、カレーリーフ を加えて、柔らかくなるまで調理します。 4.チキンストックを加えて沸騰させ、エミラティスパイス（ベザール）、カ レーパウダー、塩、こしょうを加えます。さらに唐⾟⼦と⽶を加えて、中 弱⽕でストックがほぼ吸収されるまで炊きます。 5.サフラン⼊りのギーを加えて全体を混ぜます。最後にディルとコリアンダ ーをふりかけて飾ります。 Instructions 材料 ·⽟ねぎ：100g ·にんにく（クローブ）：10g ·トマト：75g ·トマトペースト：10g ·トマトソース：125g ·⽸詰トマト：100g ·カレーリーフ：3枚 ·乾燥レモン（ルーミー）：1個 ·エミラティスパイス（ベザール）：1g ·ナス：300g ·アラビックブレッド：125g ·野菜ブイヨン：125ml ·⾚唐⾟⼦：2g ·⻘唐⾟⼦：2g ·カレーパウダー：2g ·コリアンダー：4g ·ジャガイモ：125g ·ニンジン：50g ·ズッキーニ：50g ·パプリカ（ベルペッパー）：50g ·バスマティライス：100g ·塩：3g ·黒こしょう：1g 野菜マルグーガ
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98 | Experience Emirati Cuisine 35:tcl. if: 300g ,:1v,:< (? □--:i): 40g t--xt--: 300g t--xt--X:-At--: 30g t--xt--'J-A: 500g *-J1,t--x Hu (tJ ,:; t--5�ch-c't> i:iJ): 400g tJ 1.,,- 1)-7: 6g � 5-1 Ve/ (Jt,-.Lv(): 4@ I2 77-1' Al'\-1 A ("'-if-JI,): Sg I2 77-1' Al'\-1 A ("'-if'-Jl,): Sg �m� L--Cl,'�J: -5l'91i, ��B{JfcJ: 62@:]�J:13 [��: 1000g (1kg) xJl,".7'-:t.J'J:l:l/\'./: 500g (g::i*(l)�l,\ /\/) T�/At-- ':J? ([�tc L): 500ml $-�$r: 6g ��$r: 6g tJ 1.,,-J,?�i-: Sg :::J IJ 7//_j'-: 6g (�*td;U�*- t� 'ff ti iv.> n,;ttm�) G'\">7il,'ti: 250g ,:1vc:1v: 200g x □? (;(,:;�-=(7)-�): 1so9 1,7 1)-JJ ("'Jt,x:,:;1,-): 100g I\Ax7-f 5-1A: 200g �: 10g � L J: -5: Sg 58 I Experience Emirati Cuisine 1. /\ 1J -A (�) �-Wv.k,:5� L--C, *61.J'< L--CB< o 2.tF□J,:�, �- 7.k�An--cx,:1.J,,t, �ffi�i±�o �1.J{*61.J'< t��*cm� ch-, -f(7)�/\ 1J -A�D□x --C§§J<cl0�rdlm�o 3. iF□l ,:.,3,t.: � L, 160°C(l);;;t-•::i/,:An� o lll��WJHa: t:·, * td&:�1.J{�1.J' 6 Im*,:$7�:h� * c:1:JDAA9� o 4. *"' 6 c /\ 1J -A�tffl L-::>.,3,9J: -5,:5�-t:f', ��� tJ �< o s. �,:!ii tJ -::>,t, f±...t,1',:AAl,\=¥·-�1.J,,t--cmf�9�o チキン・マルグーガ
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100 | Experience Emirati Cuisine J\1)-A M� /\1)-;z�� (�f;j"�) �7.1<::\C' - (fl�1,�-) 1. /\1)-::Z1i"-�7.l<l;:5�L.,-C�St.r< L.,*""to 2. £foll;:�, �- 7.1<1i-An-C54tffi�-t±, �1i�Sf.J' (?d>Q*-rm*""to -fO)�, l\1)-::Z1i-1J□x-c ��'.k,""('1O7.tl�t:*""to 3. £foll;:.,3,f,:7i" l.., ""(' 16O°(0):;t- :7'::,, 1;:)...n, 1ffi¥rdl* td;J:�t.J(�f.J' 6 F.o!l:!l;:$'�n0 *-r1.J□AA l.., *9o 4. *"" 6 -r /\ 1)-;z1i-5�ii'7d:t.J( 651 l..,, �7i"�I')��*9 0 5. �l;:�l'J"?lt, AAl-'::\C'-1i-f.J'lt-cmf:J:tL.,*""t icd..159 ハリース
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102 | Experience Emirati Cuisine �: 4g l,,'E/5t: 12ml 7.1<.: 12ml 5ei (-tt7?i'5ei a::t.:Ii� -v ./ -75ffi): 120g 56 I Experience Emirati Cuisine 1. 2. 3. 4. 5. 6. 1;:1v1;:<1.f�1;: tn tJ , � (E3') 1.f� tJ � <o l;:/2,I;:<c:�1.f7-�:to-tz,:;-tt-l;:)\n7a>o �§<;�Jl.-A (it'r�7'c�l;:J:�U�) L,, �IHtl'<��to l,,'E/5t0)*�1.f1.J□x, �-A��1;:�f')�{i<lt)7ala:;1::J1U*"t7a> 9if'JO)l,,'E/5t1.f1.JDx, �cit) Stl'l;:�7a, a::1::J1!W1.fi-,'clt7a>o 7-t.:' :t□-12 ,y-tt-1.f@l L,�1:fS, 5eJ7.f40g1'7>-:><f'J1.JDx7alo ;x1;:;�7J<.4ml7.f1.JDx7alo � 0) -¥/IIW1.f7.1<.tf"t-"'-CA7a> a::1:�f'Jil&"t o 1: � �1:f-:> t.:S��l;:fil.,, ;���1:1�ff°97a>o :t L,�L1t1:f 7.tffl L, "( l., *? t.:�-g-: ��811�7.t a::t.:li 7?77 7;� (DJ:�EO)m5t) 30mlc:1;:1v1;:<21t7.f'fie-:>-C�f'JB"t o 7-�:t□-tzo/-tt-1:��7.f�clt), ���J:tffll.,���-b7.f1'7>-:><f'J�x7a>�C:1:�m1:�7a>o トゥーム
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104 | Experience Emirati Cuisine □-.:;(');t-�-: 10ml �: 6g 5ei: 100ml T�/A�'Y?J�??i'-: 10g jt@,O)�J:!Hs�: 1ml J�X�T-f 7---(A: 400g ;J.f-::E:� �f: 20g ::::i 1) 7/?i'-O)ffi: 10g �/�O)ffi: lg 1;:1v1;:< (?□-:n: 6g �1�:tiJ 1J (t'.'-x/): 20g ;J.r-;�:t1J 1J (t'.'-x/): 20g jt;�:t1J 1J (t'.'-x/): 20g L, J: 51:f/l;:/2,I;:<�-A�: 80g 1;:Iv C: Iv: 20g w.@$-r: 4g T�/A� 'Y?�.::i.-:t: 12g ::::Jl)?/?i'-:::.,-�: lg ��l., J: 5 (*.i'.I): lg '.:/T'E/AT-f 'Y?: lg ?□-:::f: 3g 7 I x :f1)-?: lg /j'1) -/7J Jl.-?i''E/: Sf� -"'-1' 1)-7 (D-1) I): 4*� ?�/:::.,-t.:': lg A�-7=A (J\.M): 2@ Jl,-�- (t.:'7---(l,,'c/): 2@ '.:/T'E//�??i'-: lg :;\:!'-: 10g 1. *�5Jit7J<1: � < 59c l, ,, * '7 JI., ,:)\n ""( * ,: 307.trs�5� 9 0 2. ifaH:5w� )\ti, --C:lJDAA L, Al\-1 A �:lJDx--C��30fY*Y61.> �o tO)fi, ff��:lJDx""C � < 5�-tf-�o 3. 1kg0)*,:M L --C1.251J 'Y I--JL,0)1J<�ifaH::lJ□ x, 59t,iji�-tt�o *�:box, ��70%f¥JJl*1:*x< (�'L�1i9i�< 1:>\,')o tO)fi, *�;: L --Cff��*Y61.>t.::ifaH:fi9 o 4. □-�-'7 �-9-,:�J:1Hs��5�-tt-, t n�*O).L,:tJ,,t--c 2ts O)j�tJ �-:>,t�o 5. :::J 1J r �$1--0)�t: � � 1--0)��:lJ□x, ifal� r Jt,� *-1 Jt, 1:� it 9�o ��X1:� 6 ,:15,:trdl:lJDAAL, x � .Lc61.> t.: St: 57.t,i t:'. � 6 L --c tJ' 6m1�9 �o i cd..1 57 グージーライス / クージーライス
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