Machboos, but make it arancini: The fine dining wave reshaping Emirati cuisine
At Murmur, machboos, the generous Emirati rice dish cooked with meat or seafood and a blend of spices, has been reduced to a few bites. The newly opened restaurant in Sharjah's Aljada district turns it into arancini, crisp on the outside while retaining its original seasoning. It is one of several Emirati and larger Gulf references woven through a menu that otherwise ranges from pasta and burgers…
Murmur, a newly opened restaurant in Sharjah, is reimagining Emirati machboos by turning it into crispy arancini. Founder Saeed AlGaz explains that they chose machboos because it is recognizable and familiar, yet still authentic. The restaurant incorporates Emirati flavours, such as saffron, in dishes like a lobster roll and a San Sebastian cheesecake, while also drawing inspiration from the UAE's pearling history with their coconut sponge cake.
Founders at other UAE restaurants, such as Michelin-listed Gerbou in Dubai and Erth in Abu Dhabi, are also experimenting with traditional dishes, using techniques like underground cooking and new presentations to keep the Emirati identity intact. In Abu Dhabi's Al Muntazah district, Jaww Spot offers a fresh take on Emirati cuisine, known as "neo-Emirati," which includes dishes like hares croquettes and chebab pancakes with date syrup.
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