Discover Dubai’s Flavors: Your Ultimate Food Tour Guide

In Our Home, No Guest Leaves With an Empty Stomach

“Come, my child, sit closer to the fire. Let me tell you about the food of this land—not the fancy dishes you see in magazines, but the real food. The food my grandmother taught my mother, and my mother taught me. In our tradition, feeding a guest is not just hospitality—it is a sacred duty. When we place food before you, we are saying: ‘You are safe here. You are family. You are loved.’ This is the truth of Emirati cooking. It is love made edible.”

Welcome to My Kitchen: Understanding True Emirati Hospitality

My grandmother always said: “The measure of a home is not the gold in its cabinets, but the warmth of its bread.”

When you sit at an Emirati table, you are not just a customer or a tourist. You are a guest, and guests are gifts from God. This is why we pile the plates high, why we refill your cup before it empties, why we urge you to eat more even when you protest you are full. We are not being pushy—we are showing you love the only way we know how.

I remember the first time I tasted proper machboos at my aunt’s house. I was just a girl, sitting on the floor with the women, eating from a communal platter with my right hand, the scent of cardamom and saffron rising like prayers to heaven. The lamb was so tender it fell apart when you touched it. The rice had absorbed all the flavors—the tomatoes, the onions, the secret blend of spices my aunt guarded like treasure. That moment taught me what food could be: not just sustenance, but communion.

This guide comes from my kitchen to yours. I will share the dishes that built this nation, the recipes passed down through generations, the flavors that have welcomed travelers to our shores for centuries.

The Three Pillars of Our Table

Before you taste a single bite, you must understand what sustains us. Emirati cooking rests on three foundations, blessed by God and proven by time.

The Date: Fruit of the Desert

The date palm is mentioned in the Quran more than any other plant. This is no accident. For us, dates are not just food—they are life itself.

The Khalas date from Al Ain and Liwa Oasis is the queen—caramel-sweet, soft as a grandmother’s cheek. We serve them at every occasion:

• Stuffed with almonds for honored guests
• Blended into smoothies for strength
• Ground into energy for long journeys
• Offered with Arabic coffee as the first blessing of welcome

During Ramadan, we break our fast with dates and water, following the Prophet’s own practice (peace be upon him). The date gives quick energy to the fasting body, preparing it for the meal to come.

The Fish: Bounty of the Creek

Before oil, before the towers, Dubai was a village of fishermen. The Creek teemed with hammour (grouper), shaari (emperor fish), and safi (rabbitfish). Our grandfathers would dive for pearls at dawn and cast nets at dusk, bringing home the catch that would become our dinner.

Emirati fish cooking honors the freshness of the catch. We do not mask the flavor with heavy sauces. We use:

• Lemon for brightness
• Turmeric for color and health
• Black pepper for warmth
• Loomi (dried Omani lime) for an earthy sourness found nowhere else

The fish is either grilled simply or cooked with rice, allowing the seafood to be the star.

The Camel: Ship of the Desert

The camel gave our Bedouin ancestors everything—meat, milk, transportation, protection. We do not forget this debt.

Camel meat is leaner than beef, slightly sweeter, with a texture that takes patience to master. Camel milk is rich, slightly salty, and now scientists discover what our grandmothers always knew—it holds special blessings for health.

Today you will find camel burgers, camel biryani, camel milk chocolates, even camel milk ice cream. Some say it is an acquired taste. I say it is a taste of our heritage, and heritage is always worth acquiring.

The Dishes That Built Our Nation

Machboos (Also Called Kabsa): Our Pride

This is the dish we serve at weddings, at Eid celebrations, when honored guests arrive. It is the national dish of the UAE, and for good reason.

What it is: Rice cooked with meat—usually lamb or chicken—along with tomatoes, onions, and a spice blend that includes black lime, saffron, cardamom, cinnamon, and black pepper. The meat cooks until it falls apart at the touch. The rice absorbs every drop of flavor, every essence of fat.

How we eat it: Traditionally from a communal platter, using the right hand. The left hand is for… other purposes. We never use the left hand to eat—this is basic manners taught to children before they can walk.

Where to find it:

• Al Fanar Restaurant: Tourist-friendly but authentic, with 1960s Dubai décor
• Al Hadheerah: In the desert, with live cooking stations and atmosphere
• Local cafeterias: Where real Emiratis eat, no English menus, maximum authenticity

Harees: Comfort in a Bowl

When winter winds blow (and yes, we have winter, even if you from cold countries laugh at our 20°C!), we make harees.

What it is: Wheat and meat cooked together for hours until they become one—silky, sticky, deeply savory porridge. It is the ultimate comfort food, the dish grandmothers make for sick grandchildren, the food of Ramadan nights and wedding feasts.

The texture: Some love its gluey richness. Others cannot get past it. You must try it yourself to know which you are.

Where to find it: Difficult for tourists—best during Ramadan in Emirati homes. Try Aseefah in Deira or Al Makan in City Walk.

Thareed: Bread of Life

Some call it “Arabian lasagna,” but this is misleading. It is bread—regag, thin Emirati bread—soaked in meat stew with vegetables.

What happens: The bread becomes soft, almost pudding-like, but keeps some structure. It is substantial, warming, exactly what you want after a day in the desert sun.

Where to find it: Local cafeterias in Deira, Al Fanar Restaurant.

Balaleet: Sweet Morning Blessing

Breakfast in our house means balaleet—sweet vermicelli with saffron and cardamom, topped with a thin omelet.

Yes, sweet noodles with eggs. I know it sounds strange to foreign ears, but the combination works—the sweetness of the noodles against the savory omelet, the fragrant spices tying everything together. We eat this especially on Eid mornings, celebrating with sweetness.

Where to find it: Al Fanar for breakfast, Arabian Tea House.

Luqaimat: Little Blessings

Small fried dough balls, drizzled with date syrup, sprinkled with sesame seeds. Like doughnut holes, but lighter, less sweet, more heavenly.

Crispy outside, fluffy inside, sticky-sweet coating. You cannot eat just one. During Ramadan, we make them by the trayful, sharing with neighbors, sending plates to the mosque.

Where to find it: Global Village, street vendors during Ramadan, Al Fanar, Arabian Tea House.

Jesheed: The Delicacy

Shredded baby shark cooked with onions, spices, and black lime. It is expensive. It is not for everyone—the texture is unusual, like pulled pork but with the soul of the sea. But it represents the height of our seafood tradition.

Where to find it: High-end Emirati restaurants, sometimes at Al Muntaha in Burj Al Arab.

Where to Eat: From My Kitchen to Fine Dining

Al Fanar Restaurant & Cafe (Multiple Locations)

If you want to taste real Emirati food without embarrassing yourself, go here. The décor recreates 1960s Dubai—old photographs, traditional seating, objects from my childhood.

Try: Machboos, balaleet, luqaimat Price: AED 150-250 per person Best for: First-timers, families, those who want atmosphere with authenticity

Arabian Tea House (Al Fahidi)

Set in a beautiful courtyard in the historic district, this is where I take visitors for breakfast or light lunch. The menu focuses on simpler dishes—balaleet, chebab (our pancakes), various breads with cheese and honey.

Price: AED 80-150 per person Best for: Breakfast, beautiful setting, photography

Al Hadheerah (Bab Al Shams Desert Resort)

Theatrical dining in the desert. Multiple live cooking stations, camel rides, falcon shows, endless buffet. Yes, it is touristy. Yes, it is expensive. But the quality is high and the setting—a desert fortress—is spectacular.

Price: AED 350-450 per person Best for: Special occasions, groups, atmosphere

Local Cafeterias (Deira, Bur Dubai)

This is where my cousins eat. No English menus, plastic chairs, fluorescent lights, and food that tastes like someone’s grandmother made it—which she probably did in the back kitchen.

How to order: Point at what looks good, use your fingers to show numbers, prepare for delicious chaos. No alcohol, cash preferred, zero atmosphere but maximum authenticity.

Price: AED 30-60 per person Best for: Adventurous eaters, authenticity, budget

Street Food: The People’s Kitchen

Not everyone can afford restaurant prices. Not to worry—the street food of Dubai feeds millions deliciously every day.

Shawarma: King of the Street

Meat—chicken or beef—roasted on a vertical spit, shaved into warm pita with garlic sauce, pickles, tomatoes. Sometimes fries. Always perfect.

The best:

• Al Mallah (Satwa): The standard by which all others are measured. Always a line, always worth it (AED 10-15)
• Shiraz (Karama): Iranian-style, heavily spiced (AED 12-18)
• Automatic Restaurant: Chain, but reliable (AED 8-12)

What makes great shawarma:

• Moist meat, not dry
• Warm, chewy bread
• Garlic sauce strong enough to keep vampires away
• Pickles for balance
• Price under AED 20

Falafel: The Vegetarian’s Friend

Deep-fried chickpea patties, crunchy outside, fluffy inside, served in pita with salad and tahini. Palestinian/Jordanian style dominates here—smaller, spicier.

Where: Falafel Alquds (Deira), Al Mallah, anywhere with a fryer.

Manakeesh: Arabian Pizza

Flatbread topped with za’atar (thyme and sesame), cheese, or ground meat. Eaten for breakfast or snack. The cheese and za’atar combination is perfection.

Where: Zaatar w Zeit (chain, consistent), local Deira bakeries (cheaper, more authentic).

Samosas: The Indian Gift

Crispy fried pastries filled with spiced potatoes, peas, or meat. Available everywhere, usually AED 1-2 each. Perfect snack while souk shopping.

Karahi: Worker'”s Strength

Pakistani curry cooked in a wok-like vessel, served with naan. Filling, spicy, cheap—the working man’s lunch.

Where: Student Biryani, Pak Darbar chains, any place with Pakistani men eating at plastic tables.

Chai Karak: The Official Drink

Milk tea boiled with cardamom, ginger, sometimes saffron. Sweet, milky, caffeinated, comforting. Available everywhere for AED 1-3.

Fine Dining: When You Want to Celebrate

Sometimes, you want something special. Dubai has world-class restaurants where acclaimed chefs create art on plates.

Tresind Studio: Progressive Indian that will change how you think about the cuisine. Tasting menu AED 500+ but extraordinary.

Ossiano: Fine dining at Atlantis with floor-to-ceiling aquarium views. Dinner AED 1,000+ with wine.

Al Muntaha: At the top of Burj Al Arab. French fine dining with panoramic views. You pay for the privilege of eating in the world’s most famous hotel—AED 1,500+ per person.

Torno Subito: Massimo Bottura’s Dubai outpost. Italian comfort food elevated. AED 400-600 per person.

Mid-Range Gems: The Sweet Spot

Reif Japanese Kushiyaki: Casual Japanese skewers done exceptionally well. Wagyu beef and chicken hearts are standouts. AED 150-250 per person.

3 Fils: Asian-inspired seafood in Jumeirah Fishing Harbour. No reservations, expect to queue. Prawn tempura roll and black cod are worth the wait. AED 200-300 per person.

Orfali Bros: Syrian-inspired food from three brothers. Creative, flavorful, unpretentious. Shish barak (meat dumplings in yogurt) is exceptional. AED 200-300 per person.

Ethnic Enclaves: The World in One City

Little Manila: Dubai’s Filipino community offers dampa-style seafood markets where you buy fresh seafood and have it cooked to order. Karaoke and communal eating create celebration.

Karama: Little India/Pakistan. Kareem’s, Student Biryani, countless South Asian joints. Where the working class eats—delicious, cheap, authentic.

Deira’s Iranian Quarter: Near the Gold Souk, authentic Persian kebabs, stews, and rice dishes. The lamb neck at Al Hallab is legendary.

Practical Wisdom for Eating in Dubai

Budget Planning

Street Food Budget: AED 30-60 per day

• Breakfast: Karak tea + manakeesh (AED 10)
• Lunch: Shawarma or falafel (AED 15)
• Dinner: Thali or cafeteria meal (AED 25)
• Snacks: Samosas, juice (AED 10)

Mid-Range Budget: AED 150-300 per day

• Breakfast: Arabian Tea House (AED 60)
• Lunch: Casual restaurant (AED 80)
• Dinner: Mid-range restaurant (AED 150)

Fine Dining: AED 500-1,500+ per meal One splurge meal at a high-end restaurant can easily reach these numbers, especially with alcohol.

Dietary Considerations

Vegetarian/Vegan: Dubai is surprisingly friendly to those who do not eat meat. Emirati cuisine has vegetable dishes (balaleet, various breads), Indian/Pakistani food always has vegetarian sections, Lebanese mezze is mostly vegetables. Telal Emarat in Deira is an excellent vegetarian Emirati restaurant.

Halal: Virtually all meat in Dubai is halal by default. Non-halal options (pork, alcohol) are available in licensed venues but clearly marked.

Gluten-Free: Challenging but possible. Rice-based dishes (machboos, biryani) are safe. Lebanese grilled meats and salads work. Many upscale restaurants accommodate.

Cultural Manners

Ramadan: During daylight hours in Ramadan, eating in public is technically illegal (fines apply). Hotels serve food behind curtains. After sunset (iftar), everything opens. Many restaurants offer special iftar buffets. If you are not Muslim, please be respectful—do not eat or drink openly during fasting hours.

Alcohol: Only in licensed venues (hotels, some restaurants, bars). Do not bring your own. Drinking in public is illegal. Being drunk in public is a serious offense. In our culture, public drunkenness shows lack of self-respect.

Eating with Hands: In Emirati and many Middle Eastern traditions, the right hand is for eating, the left for… other matters. When eating from a shared platter, use only your right hand. If uncomfortable, utensils are always available—we understand not everyone was raised this way.

Tipping: Not mandatory but appreciated. 10% is standard in restaurants (check if service charge already added). Round up for taxis. Small tips for hotel staff and delivery drivers.

The Food Tour Experience

If you feel overwhelmed by choices, food tours offer guided exploration:

What a good tour includes:

• 4-6 stops of different cuisines
• Historical and cultural context
• Behind-the-scenes access (kitchens, spice markets)
• Local guide with deep knowledge
• All food and non-alcoholic drinks included
• Walking between locations (see the city)

Price: AED 300-600 per person for 3-4 hours

Recommended: Frying Pan Adventures offers excellent tours of Old Dubai’s food scene with authentic stops you’d never find alone.

Frequently Asked Questions (FAQ)

Q: What is traditional Emirati food?
A: Emirati cuisine centers on dates, seafood, and camel meat. Signature dishes include machboos (spiced rice with meat), harees (wheat and meat porridge), thareed (bread soaked in stew), and balaleet (sweet vermicelli). The cuisine uses spices like cardamom, saffron, and black lime, with influences from Indian, Persian, and Bedouin traditions.

Q: Where can I try authentic Emirati food in Dubai?
A: Al Fanar Restaurant offers tourist-friendly authentic Emirati cuisine with traditional ambiance. Arabian Tea House serves excellent breakfast dishes in a beautiful historic setting. For local experiences, visit cafeterias in Deira or Al Hadheerah in the desert for theatrical dining.

Q: How much does food cost in Dubai?
A: Street food (shawarma, falafel) costs AED 8-20. Casual restaurant meals run AED 50-150 per person. Mid-range dining is AED 150-300 per person. Fine dining ranges from AED 400 to over AED 1,500 per person. Budget travelers can eat well on AED 50-80 per day; luxury dining is unlimited.

Q: Is Dubai food halal?
A: Yes, almost all food in Dubai is halal by default. Pork and alcohol are available only in licensed venues (hotels, some restaurants) and are clearly marked. All meat served in regular restaurants is halal-certified.

Q: Can I drink alcohol in Dubai restaurants?
A: Alcohol is only served in licensed venues—typically hotels, some standalone restaurants, and bars. Many restaurants are dry (no alcohol). Drinking in public outside licensed venues is illegal. Do not bring your own alcohol to restaurants.

Q: What is the best street food in Dubai?
A: Shawarma is the king of Dubai street food—juicy meat in warm bread with garlic sauce. Also try falafel, manakeesh (Arabian flatbread), samosas, and karak chai (spiced milk tea). The best spots are in Satwa, Deira, and Karama neighborhoods.

Q: Are there vegetarian options in Dubai?
A: Yes, Dubai is very vegetarian-friendly. Lebanese mezze is mostly vegetarian, Indian restaurants offer extensive veg options, and Emirati cuisine has dishes like balaleet and various breads. Telal Emarat is an excellent vegetarian Emirati restaurant.

Q: What should I eat during Ramadan in Dubai?
A: During Ramadan, restaurants open after sunset for iftar (breaking the fast). Try traditional iftar buffets featuring dates, Arabic coffee, soups, salads, and main dishes. Avoid eating in public during daylight hours out of respect for those fasting.

Q: Is the food safe to eat in Dubai?
A: Yes, Dubai has strict food safety standards. Street food is generally safe, especially from busy vendors with high turnover. Stick to bottled water. If you have a sensitive stomach, ease into spicy food gradually.

Q: What is the tipping culture in Dubai restaurants?
A: Tipping is appreciated but not mandatory. 10% is standard in restaurants (check if service charge already included). Round up for taxis. Small tips for hotel staff and delivery drivers. In casual cafeterias, tipping is not expected.

Q: Can I find international cuisine in Dubai?
A: Absolutely. Dubai has authentic restaurants from virtually every cuisine—Italian, Japanese, Indian, Persian, Lebanese, Chinese, Thai, Mexican, and more. Many acclaimed international chefs have Dubai outposts. The food scene is genuinely global.

Q: Where can I find cheap eats in Dubai?
A: Deira and Karama offer excellent cheap eats—Indian thalis for AED 15, Pakistani karahi for AED 25, shawarma for AED 10. Al Mallah in Satwa is legendary. Food courts in malls offer variety at reasonable prices. Avoid tourist areas for better value.

Q: What is Emirati breakfast?
A: Traditional Emirati breakfast includes balaleet (sweet vermicelli with omelet), chebab (Emirati pancakes with date syrup), khameer (bread with cheese or honey), and Arabic coffee. Try it at Arabian Tea House or Al Fanar for the authentic experience.

Q: Are food tours worth it in Dubai?
A: Yes, especially for first-time visitors or those short on time. Good food tours (like Frying Pan Adventures) take you to places you’d never find independently, provide cultural context, and offer behind-the-scenes access. Expect to pay AED 300-600 for 3-4 hour tours.

Q: What is the most expensive restaurant in Dubai?
A: Al Muntaha at Burj Al Arab and Ossiano at Atlantis are among the most expensive, with dinners easily reaching AED 1,500+ per person with wine. Tresind Studio offers expensive tasting menus (AED 500+) but extraordinary progressive Indian cuisine.

Final Words: Eat With Your Heart

My grandmother had a saying: “The stomach has no religion. Good food brings all people together.”

Dubai’s food scene rewards those who come with open hearts. The best meal you have might not be at a famous restaurant—it might be a simple shawarma from a street vendor who tells you about his village while you eat. It might be the machboos shared with strangers at a wedding. It might be the dates and coffee offered when you enter someone’s home.

Eat the machboos at Al Fanar. Eat the shawarma at Al Mallah. Eat the breakfast at Arabian Tea House. Eat the mystery dish at the cafeteria where no one speaks your language. Eat the dates from the souk. Drink the karak from the roadside vendor.

When you eat in Dubai, you are eating the story of this place—grandmothers stirring harees, teenagers shaving shawarma meat, uncles pouring tea from great heights. These are the flavors of who lives here, who came here, and what happens when 200 nationalities share a kitchen.

Come with an appetite. Leave your diet at home. And save room for luqaimat—my grandmother’s favorite.

Book Dubai Food Tour →

Related Culinary Experiences:

• Old Dubai Souk Tour – Spice souk and street food
• Desert Safari with Dinner – Traditional BBQ dinner
• Dhow Cruise Dinner – Dining on the water
• Al Hadheerah Desert Dining – Authentic Emirati feast

Eat well, eat widely, and remember: the best restaurant in Dubai is the one where the locals are eating.

Meta Title: Dubai Food Tour: Ultimate Guide to Emirati Cuisine 2026 | Cutie Pie Tourism
Meta Description: A food lover’s guide to Dubai’s culinary scene. From street food to fine dining, discover authentic Emirati flavors, where to eat, and what dishes you cannot miss.