Food & Drink
Restaurants, bars, markets and what to eat.
Shorbat Adas: A Guide to the Gulf's Comforting Lentil Soup
Warm, spiced and endlessly soothing, shorbat adas is a beloved lentil soup across the Gulf. Here's what makes the regional version special and how to enjoy it at home.
Sagoo: A Guide to the Gulf's Silky Sago Pudding
Learn about this comforting rose-scented dessert, its ingredients, and how it's typically served across the region.
Madfoon Explained: The Gulf's Slow-Cooked Underground Meat Feast
Discover madfoon, the traditional Gulf method of cooking meat in an underground oven. Learn how it's made, why it's so tender, and how to enjoy this festive dish.
How to Make Laban at Home: A Guide to the Gulf's Creamy Yoghurt
Laban, the thick and tangy yoghurt that accompanies nearly every Gulf meal, is surprisingly simple to make at home. Learn the traditional method and how to use it in everyday cooking.
A Guide to Camel Milk: The Gulf's Traditional White Gold
Camel milk has nourished people across the Arabian Peninsula for centuries. Here's what makes it special, how it tastes, and how to enjoy it today.
Mishkak: A Guide to Oman's Spiced Skewered Meat
Mishkak is Oman's much-loved street food and festive favourite: cubes of marinated meat, grilled over charcoal and served with flatbread and tangy sauces.
Omani Halwa: A Guide to the Gulf's Sticky Sweet Specialty
Discover Omani halwa, the glossy, rose-scented sweet that pairs perfectly with Arabic coffee and is central to Omani hospitality.
Mahalabiya: A Guide to the Gulf's Rose-Scented Milk Pudding
This silky, floral dessert is a simple pleasure across the Gulf. Learn what mahalabiya is, how it's made and the best ways to enjoy it.
Dibs: A Guide to the Gulf's Sweet Date Syrup
Dibs is a thick, caramel-like syrup made from dates, used across Gulf kitchens to add natural sweetness to both sweet and savoury dishes. Here is what to know and how to enjoy it.
Shuwa: A Guide to Oman's Slow-Cooked Festive Lamb
Discover shuwa, the Omani celebration dish of spiced lamb or goat slow-cooked in an underground sand oven for up to two days, and how to enjoy it like a local.
Samboosa: A Guide to the Gulf's Crispy Stuffed Pastries
A golden, triangular pastry with a savoury filling, samboosa is a beloved snack across the Gulf, especially during Ramadan and at family gatherings.
Tannour Bread: A Guide to the Gulf's Wood-Fired Flatbread
Soft, chewy and gently smoky, tannour bread is a staple across the Gulf. Here's how it's made and the best ways to enjoy it.
Muttabaq: A Guide to the Gulf's Stuffed Griddled Bread
Crisp on the outside, soft and savoury within, muttabaq is a beloved street food and home staple across the Gulf. Here's what it is, how it's made and how to enjoy it.
Hilba: A Guide to the Gulf's Whipped Fenugreek Dip
Discover hilba, the frothy fenugreek dip that adds a bitter, earthy kick to Gulf meals, and learn how to make it at home.
Aseeda: A Guide to the Gulf’s Comforting Wheat Porridge
Discover aseeda, a simple and soothing dish of flour, butter and honey or date syrup that has been a Gulf favourite for generations.
Cardamom in Gulf Cooking: A Guide to the Fragrant Spice
Discover how green cardamom brings warmth to Arabic coffee, spiced rice and traditional sweets across the Gulf.
Chebab: A Guide to the Gulf's Light and Airy Pancakes
Discover chebab, the yeast-raised pancake loved across the Emirates, and learn how to enjoy it with date syrup, cheese or a cup of karak.
Samneh (Ghee) at Home: A Guide to the Gulf's Golden Cooking Fat
Learn how to make samneh, the Gulf's cherished clarified butter, and discover why it remains a cornerstone of traditional cooking.