United Arab Emirates (Asia) 5 July 2026

United Arab Emirates is located in the continent of Asia. It has The Persian Gulf and Iran to the north, Oman to the southeast, Saudi Arabia to the south and southwest, Qarat, Bahrain and Kuwait to the northwest.

The capital is Abu Dhabi.

The official language is Arabic.

The climate is hot and humid along the coast and hotter still in the interior.

The staple foods are baklava, beef, lamb, chicken, camel, yoghurt, rice, olives, hummus, eggplant, salads and so much more (https://www.exoticca.com/us/asia/indian-subcontinent/united-arab-emirates/gastronomy):

https://www.britannica.com/place/United-Arab-Emirates

TAHTA DAJAJ (Chicken with Saffron Rice) (https://gulfnews.com/food/cooking-cuisines/tahta-dajaj-or-chicken-with-saffron-rice-1.1609231752944):

• 2 local baby chickens cut into 4 pieces each
• 2 tsp local bzar mix (finely ground peppercorns, cumin, coriander, cloves, cardamom, chilies, cinnamon and nutmeg, mixed with ginger and turmeric)
• 1 pinch saffron
• 5 tsp rose water
• 1/2 C of sunflower oil
• 2 red onions
• 2 TBSP ginger-garlic paste
• 3 green cardamom pods
• 3 cloves
• 1/2 tsp coriander powder
• 1 tsp turmeric powder
• 3 green chilies
• 3 dry limes
• 5 tomatoes, chopped
• 1/2 C toasted cashew nuts
• 1/2 C golden raisins
• 1kg basmati rice
• 1/2 C fried onions

1. Preheat oven to 200ºC.
2. To prepare the chicken, season with bzar.
3. Roast it in the oven at for around 30 minutes and remove. Reset oven to 150ºC.
4. To make the gravy, soak saffron in rose water and set aside.
5. Sauté the onion, ginger-garlic paste and whole spices.
6. Add the powdered spices and stir.
7. Add the chilies, dried limes, fresh tomato, cashew and raisins. Cook well and season.
8. Add the saffron rose water and then add the cooked chicken.
9. Boil the rice and cook for 12 minutes, until less than well done.
10. In a serving pot add the chicken with gravy then add the steamed rice. Place cashew nuts, raisins and fried onions on top.
11.  Bake dish for 10 minutes before serving.

This was sssooo yummy!! The spices on the chicken and in the sauce were wonderful!!!

MAAMOUL (Date Filled Cookies) (https://www.thedeliciouscrescent.com/maamoul-cookies/):

For the Dough:

• ¾ C ghee or 1 C butter (you may substitute up to ¼ C ghee with a neutral oil
• 2-1/2 C all-purpose flour
• 2 TBSP sugar
• 2 TBSP rose water or orange blossom water
• 2-3 TBSP milk as needed
• Preheat the oven to 350°F (180°C).
• Melt the ghee or butter, then stir in the sugar. In a mixing bowl, combine the fat-sugar mixture with flour using your fingers. Tip: Add as much flour as the mixture will absorb-typically between 2¼ to 2½ cups.
• Mix in the rose water. Gradually add milk, kneading until a soft, pliable dough forms. If the dough seems sticky, continue kneading-it will come together.
• Let the dough rest for 30 minutes. Divide into 32 portions and roll into smooth balls for even sizing.

For the Filling:

• ¾ lb soft Medjool dates pitted and chopped, or ~13 oz ready-made date paste

1. Process chopped dates in a food processor until smooth. If using dry dates, see Notes section.
2. Divide the filling into 32 equal portions and roll into smooth balls. Use oiled hands or gloves if the mixture is sticky.

Shape the Cookies etc.

1. By Hand
2. Flatten a dough ball in your palm and place a date ball in the center. Wrap the dough around the filling, seal, and flatten it into a disc. Tip: Avoid overfilling to prevent cracks. Decorate using a maamoul mold, fork, or nut pick.
3. Using a Mold
4. Option 1: Press a portion of the dough into the mold, layer the date filling on top, then cover with another portion of dough and smooth it out.
5. Option 2 (Preferred): Shape the cookie by hand, then gently press it into the mold to imprint the pattern.
6. Tap the edge of the mold on a hard surface while holding your palm underneath to release the cookie. Tip: Line the mold with plastic wrap or dust it with flour for easier release.
7. Bake
8. Place the cookies on a baking sheet, smooth side up (for hand-shaped cookies) or patterned side up (for molded cookies), spacing them 1-2 inches apart.
9. Bake 15-20 minutes until just lightly golden. Do not over-bake-well-done cookies should appear dry on the surface, not moist. Cool on a wire rack. Dust with confectioner’s sugar once cooled.
10. Store in an airtight container or freeze for longer shelf life.

Notes:

1. Using Dry Dates? Simmer chopped dates with 2-4 tablespoons of water until soft and pasty. Cool before using.
2. Ready-Made Paste Tip: Always check for pits or fragments, even in store-bought date paste. Oil hands or wear gloves to prevent sticking when shaping.
3. Fat Choice: Ghee gives a nutty aroma and flavor; butter also works. Avoid strongly flavored oils.
4. Storage: Store in an airtight container at room temperature. For longer storage, freeze in airtight bags. Thaw and gently reheat in oven for fresh-tasting cookies.

Super easy to make and delicious!!! (and healthy)!