Fahad Inc. Dishes

Mrs.Mom

Spices

Spices & Herbs for Taste.

Spices & Herbs for Health.

Mixed Local Spice (Bezar).

Dried Fresh Limes.

Rice

Boiled White Rice or Steamed Rice (Aash-ab-yad-th)

Rice with Saffron (Aash-ma-zaffran)

Sweet Rice (Ma-hammar)

Chicken and rice paste (Ar-sea-ah)

Dates

Dates with a Flour Roux Topping (Ran-gee-na)

Date Crumple (Ba-theeth)

Breads

Round Yeast Bread (Khameer)

Paper-thin Traditional Bread (Ra-gagg)

Thin Date Yeast Bread (Ma-ha-lah)

Fried Crushed Bread (G-ress)

Fried Round Breads (Puri)

Crepes (Cho-bab)

Fried Whole- Wheat Bread (Paratha)

Iranian Leavened Bread (Wa-ga-fee)

Fish

Ground Dried Fish (Sahh-naa /Ja-sha)

Fish & Rice Paste (Ma-tha-ru-bah)

Fish Stew (Murraq / Saloona sa-mak)

Fish Cooked with Cracked Wheat (Ya-reesh)

Fish Cakes (Sa-mak koufta)

Fried Fish (Sa-mak ma-ga-lee)

Fish & Rice (Matchboos / Fogga sa-mak)

Shrimp Fried with Spices (Ro-be-yann nashif)

Barbecued Fish (Mash-wee sa-mak)

Shark with Spices (Yar-yurr / Je-shed)

Boiled Crabs (Gab-goob-ba maa-fourd)

Baked Fish (Sa-mak bil fern)

Poultry & Game

Rice with chicken in the bottom (De-jaj ta-ha-tah)

Chicken Stew (Da-jaj murrag /saloona)

Stuffed chicken (Da-jaj mahshee)

Barbecued Chicken (De-jaj mesh-wee)

Chicken with Bread (Fa-reed)

Boneless Chicken with Tomato Gravy (Dejaj na-shif)

Chicken and Rice (Matchboos / Fogga)

Chicken Stew with Dumplings (Ma-ra-goog)

Chicken Biryani (Biryani de-jaj)

Meat

Meat and Wheat puree (Ha-rees)

Fried Ground Beef (kheema)

Meat with Rice (La-ham matchboos / fogga)

Meat Stew (La-ham murraq / saloona)

Meat biryani (La-ham biryani)

Meat fried with spices (La-ham nashif)

Stuffed lamb (La-ham mashwee)

Soups

Tomato Soup (Shourba ta-mata)

Chicken Soup(shourba de-jaj)

Lentil Soup (Shouroba addis)

Meat Soup (La-ham Soup)

Dairy Products

Camel's Milk (Haleeb na-gah)

Home-made Yoghurt (Robe)

Fresh Buttermilk (Laban)

Local Cottage Cheese (Chammi)

Milk with Saffron (Haleeb ma zaffran)

Milk with Cardamom (Haleeb ma hal)

Milk with Fenugreek (Hal-ba ma haleeb)

Milk with Ginger (Zan-ja-beel ma haleeb)

Vegetables

Boiled Black-Eyed Peas (Lubia)

Boiled Broad or Fava Beans (Bar-ge-lla)

Wild Desert Truffles (Fig-aa / Zu-ba-dee)

Boiled Chick Peas (Dango / Nak-kee)

Boiled Lentils (Dhal)

Sweets

Browned Flour Pudding (A-see-da)

Cornstarch Pudding (Mu-hal-a-be-yah)

Pumpkin Pudding (A-see-da babar)

Small Fried Rice Cakes (Kham-fa-roush)

Gelatine flavoured Custard (Cooz / Peshew)

Ground Rice Pudding (Fir-nee)

Custard with Cardamom and Rose Water (Custard ma hal)

Lemon Bread Pudding (Custard ma loomi)

Bread Pudding (Um ALi)

Tapioca and Milk Pudding (Sago man haleeb)

Tapioca Pudding (Sago)

Starch Pudding (Hal-wa)

Dough Balls (Le-ge-matt)

Beverages

Gulf Coffee (Gah-wa)

Cinnamon Tea (Chai-jer-fau)

Home-made Rose Syrup (Sharab-el-ward)

Fresh Lemon & Orange Drink (Aseer loomi ma bour-ta-gal)

Thyme Tea (Chai zatar)

Mint Tea (Chai-na'na)

Red Tea (Chai)

Lemon & Rose Flavoured Punch (Sharab loomi ma ward)

Fresh Ginger Tea (Chai zan-ja-beel)

Miscellaneous

Sweet Vermicelli Noodles with an Omelette (Ba-la-leet)

Fried Vegetable Fritters (Pa-ko-ra)

Fried Savoury Triangles (Samboosa)

Ground Bean Savouries (Fa-la-fel)

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari

Copyright © 1996-1999 by Fahad Inc.
Maintained by: Fahad Al Mahmood