Al Fanar Majlis

Emirati

Al Seef, Dubai Creek, Dubai

+971 50 111 0011

Emirati cooking as it was before the towers: clay ovens, dried lime, and rice that takes all afternoon.

Dishes

• 

  Gahwa and Dates

  Cardamom coffee poured from the dallah, three Khalas dates alongside.

  AED 14.00
• 

  Salona Samak

  Hammour in a tamarind and tomato broth with okra, ladled over rice.

  AED 56.00
• 

  Chabab Bread

  Saffron and cardamom pancake off the griddle, folded around date syrup and soft cheese.

  AED 20.00
• 

  Madrouba

  Rice and chicken beaten down with spice until it gives in and becomes porridge. Ghee poured over at the end.

  AED 44.00
• 

  Saffron Rose Karak

  Strong milk tea with saffron threads and a drop of rose. Served scalding.

  AED 12.00
• 

  Khameer Bread Basket

  Date-sweetened flatbread with cream cheese, honey and local dates.

  AED 22.00
• 

  Luqaimat

  Crisp yeast dumplings still hot, drowned in date syrup and sesame.

  AED 24.00
• 

  Regag with Cheese

  Paper-thin bread from the hot plate, Kraft cheese and a stripe of chilli.

  AED 18.00
• 

  Chicken Saloona

  Tomato-based house stew with potato and courgette, the everyday Emirati lunch.

  AED 42.00
• 

  Samak Mashwi

  Whole hammour rubbed with bezar, grilled over coals, served with lemon rice.

  AED 84.00
• 

  Balaleet

  Sweet vermicelli with saffron and cardamom under a thin savoury omelette.

  AED 28.00
• 

  Thareed Lahm

  Thin rgag bread soaked in a lamb and vegetable stew heavy with loomi.

  AED 58.00
• 

  Harees Al Fanar

  Cracked wheat and lamb beaten for hours into one silky bowl, finished with ghee.

  AED 46.00
• 

  Machboos Deyay

  Chicken slow-cooked into spiced rice with dried lime, cinnamon bark and toasted almonds.

  AED 52.00