Sheikh Mansour bin Zayed Agricultural Excellence Award publishes book on Emirati cuisine

The Sheikh Mansour bin Zayed Agricultural Excellence Award has launched a book titled Emirati Cuisine: A Culinary Memory. A Timeless Heritage during Global Food Week in Abu Dhabi, as part of the Abu Dhabi Agriculture and Food Safety Authority’s (ADAFSA) efforts to preserve Emirati culinary heritage and document its cultural elements for future generations.

The book represents one of the award’s key outputs, which form part of ADAFSA’s strategic initiatives to raise awareness of the value of agriculture and food and their role in sustainable development, while supporting efforts to document Emirati agricultural and culinary heritage and preserve its cultural and knowledge elements for future generations.

The book serves as a national reference documenting the richness and deep-rooted history of Emirati cuisine, preserving the memory of the Emirati table with its stories, customs and authentic recipes, while contributing to passing this cultural heritage on and enhancing its presence both locally and globally.

It features 76 documented Emirati recipes in Arabic and English, divided into five main sections: Fawala, Meat, Poultry, From the Sea, and From the Bounty of Our Land. This diversity reflects the richness of Emirati cuisine and its close connection with the local environment and its natural resources, as well as the community values, customs and traditions passed down through generations.

The book was developed through joint research and documentation efforts in cooperation with the Abu Dhabi Heritage Authority and the National Library and Archives, with the participation of Emirati chefs Mariam Al Mansouri, Musabah Al Kaabi, Ahmed Darweesh, Meera Al Naqbi, and Faisal Al Harmoudi, alongside experts and specialists in culinary heritage. The collaboration aimed to ensure the accuracy and authenticity of the content and document authentic Emirati recipes, their preparation methods and their cultural and social contexts in a publication that brings together knowledge, heritage and practice.

His Excellency Dr Tarek Ahmed Al Ameri, Acting Director General of the Abu Dhabi Agriculture and Food Safety Authority, said: “The publication of this book reflects the directives of Sheikh Mansour bin Zayed Al Nahyan, Vice President, Deputy Prime Minister, Chairman of the Presidential Court and Chairman of the Board of Directors of ADAFSA, to preserve Emirati heritage, document its cultural elements and strengthen the connection of younger generations with it.

“Emirati cuisine is an integral part of our national identity and collective memory. It is the product of a longstanding relationship between people and their land, sea and local resources. Through this book, we seek to document this heritage and pass it on to future generations in a way that preserves its authenticity and introduces it to a wider audience both within the UAE and abroad.”

“This project forms part of ADAFSA’s and the Sheikh Mansour bin Zayed Agricultural Excellence Award’s efforts to raise awareness of the value of local production and strengthen the connection between food, identity and heritage. Many of the dishes passed down through Emirati society carry stories of the environment, agriculture, livestock and the sea, reflecting the ability of Emirati people across generations to make use of the bounty of their land and resources and transform it into an integral part of their cultural heritage and national identity.”

His Excellency Mubarak Ali Al Qusaili Al Mansouri, Adviser to the Director General of ADAFSA and Head of the team responsible for preparing the book, said: “We wanted this book to go beyond the concept of a recipe book and serve as a reference that preserves the memory of the Emirati table, with all the details, values and customs passed down through generations. A traditional dish is more than just ingredients and a method of preparation; behind every dish lies a story, a place and a collective memory. This is why it was important to collect and document these recipes and present them in a publication that reflects their cultural and heritage value.”

Kanna Al Maskari, Book Preparation Coordinator, said: “The preparation of the book went through several stages of research, collection and documentation, in cooperation with specialised entities, to produce content that preserves, as far as possible, the authenticity of the recipes and their connection to Emirati heritage. We also ensured that the book was published in both Arabic and English, providing local and international readers with a window into Emirati cuisine, not only through its recipes, but also through the stories, environment and culture that shaped the Emirati table.”

The book aims to contribute to preserving Emirati culinary heritage, strengthening national identity, passing knowledge associated with local cuisine on to younger generations, and introducing Emirati culinary heritage to a wider audience. It also highlights the relationship between traditional dishes and the local resources that have shaped the character of the Emirati table over the decades.

The launch ceremony featured the official unveiling of the book, a visual presentation telling the story behind the project, a book-signing session, and live cooking demonstrations showcasing some of the dishes and recipes featured in the publication. The launch thus offered more than the presentation of a new book, providing a live experience celebrating Emirati cuisine and its heritage.

Emirati Cuisine: A Culinary Memory. A Timeless Heritage will be available for sale in both Arabic and English, enabling the public to acquire the book and discover an authentic aspect of Emirati culture. It also serves as a reference documenting recipes and culinary traditions passed down through generations, helping preserve them for generations to come.