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Chicken Majboos
Arabic food can be spicy (hot) but is mostly a combination
of healthy fresh foods and mouthwateringly tasty ones. For
this dish, the chicken is cooked separately then the rice
is served in large amount with the chicken pieces after being
browned. Preferably eaten during lunch or dinner.
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Kafta (Arabic hamburger)
This is the Arabic equivalent to the Hamburger, except that
its healthier. The best way to eat the kafta is by rolling
the meat in a pitta bread adding together tomatoes, cucumber
and lettuce with a generous helping of yogurt on top.
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Hoummus
Hoummus, is a lovely dish. The dip can be served anytime,
be it with pita bread, or as a vegetable dip. Hoummus makes
every dinner table more enjoyable because of the flavor. It
is easy and quick to make, and it is for all seasons.
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Shrimp Beryani
This is a traditional dish of UAE. Is easy to cook and delicious
to be eaten. Cooked together with shrimp and a special rice
called beryani. Eaten during lunch or dinner.
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De-Jaj Ta-Ha-Tah (Rice with Chicken )
A very attractive dish to present, it is usually served with
plain yoghurt, sliced limes and raw sliced onion. Considered
to be a modern local dish, it can be feature fish or meat
instead of chicken.
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Laham Mashwee ( Stuffed Lamb )
A popular evening dish, particularly if visitors are expected,
mash-wee is relatively simple to prepare, although the cooking
time is quite lengthy. Mashwee can be served with a side dish
of rice, but traditionally, it is served on a large round
tray and covered with ra-gagg until ready to
be eaten.
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Dejaj Murrag / Saloona ( Chicken Stew )
In most homes throughout the UAE, murraq is made daily and
is usually served with steamed rice or ra-gagg.
It is also a popular side dish accompanying fish or any main
course. During Ramadan it is served with bread only and called
`Fa-Reed'. Vegetables and spices can be adjusted according
to personal taste. This is a traditional dish, eaten with
the right hand or, in modern homes, with a spoon.
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Wagafee (Iranian Leavened Bread)
Traditionally made by Iranian men who are known as Khobuss
Ga-rashee, this bread is cooked in a clay oven. The dough
is formed into balls, then slapped across both arms five or
six times to stretch the bread out. Then it is slapped against
the inside of a hot clay oven and brought out the minute it
begins to brown. The bread is always wrapped in a newspaper,
rushed home and eaten immediately.
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