Most of the Arabic food found in Abu Dhabi is not particular to this area; it’s common to much of the Middle East, with particular reference to cuisines derived from the Lebanon and Iran.

There probably isn’t a single dish that is specific to the Arabian Peninsula – but there is a specific flavouring in the form of a unique Arabic spice mixture called biz’har, sometimes referred to as Arabic masala.

The recipe has a very characteristic tang, an undertone of acidity and sourness (which tastes much better than it sounds!) provided by loomi, aka dried lime.

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