Emirati cuisine cookbook launched in Abu Dhabi

The Sheikh Mansour bin Zayed Agricultural Excellence Award has launched a new bilingual cookbook titled ‘Emirati Cuisine: A Culinary Memory. A Timeless Heritage’. Released during Global Food Week in Abu Dhabi, the publication aims to preserve and document the cultural and culinary history of the United Arab Emirates for future generations.

Developed in collaboration with the Abu Dhabi Agriculture and Food Safety Authority (ADAFSA), the Abu Dhabi Heritage Authority, and the National Library and Archives, the book features 76 documented recipes. The content is organized into five categories: Fawala, Meat, Poultry, From the Sea, and From the Bounty of Our Land. The project involved research and contributions from several Emirati chefs, including Mariam Al Mansouri, Musabah Al Kaabi, Ahmed Darweesh, Meera Al Naqbi, and Faisal Al Harmoudi.

The initiative is part of a broader strategic effort to raise awareness regarding the value of agriculture and food while showcasing the connection between Emirati cuisine and the local environment.