History of United Arab Emirates
The discovery of oil in the 1930s transformed the country from a poor region of fishing villages into one of the wealthiest countries in the world. Oil provided an ample source of revenue for the nation and this money was invested in education, infrastructure and other government services such as healthcare. The UAE also completely liberalised its economy in order to attract foreign investment which led to unprecedented levels of growth.
In 1971, six neighboring emirates combined to form a new federation called “the United Arab Emirates”. These six countries were Abu Dhabi, Dubai, Sharjah, Ajman, Umm Al Quwain and Fujairah.
The UAE is a federation of seven states with each state having its own ruler that was appointed by the President in December 1971. All rulers have equal status so they jointly form an electoral college for choosing top government posts such as president and prime minister. In reality however this means one individual rules more than one country; making them dictators- although the term ‘president’ is used to signify each head of state’s position at the federal level (Supreme Council).
What is worth eating in the Arab Emirates?
There are many dishes that have been created or influenced by these traditions, such as kebabs or biryani rice dish with chicken or lamb. Halal meat is acceptable for Muslims to consume but pork products are not allowed due to religious beliefs. Most spices used include cinnamon, cardamom and cumin which give food a distinctive flavor profile often described as slightly sweet with a hint of spiciness.
There are plenty of varieties of vegetables and fruits that can be found in the Arab Emirates. For example, people enjoy different types of salads, cucumbers, tomatoes, eggplant, red peppers and zucchini. There are also some fruits that can be enjoyed, such as oranges, watermelons and bananas.
See: Emirati Food Dubai
What is not allowed to eat?
Pork products are not allowed due to religious beliefs.
What are the most popular spices?
Cinnamon, cardamom and cumin which give food a distinctive flavor profile often described as slightly sweet with a hint of spiciness.