Desert Safari Food Tour 21 Traditional Dishes to Taste
Food is the universal language of the world.
It tells stories of history.
It tells stories of survival.
It tells stories of trade routes and ancient travelers.
When you visit Dubai, you see restaurants from every corner of the globe.
But the true flavor of the land is found in the sand.
A Desert Safari Food Tour is not just about eating.
It is a cultural immersion.
It is a journey back in time to when the Bedouins roamed these lands.
Their cuisine was born out of necessity.
It had to be durable.
It had to be nutritious.
It had to provide energy for long treks across the Empty Quarter.
Today, this humble cuisine has evolved into a feast fit for kings.
When you book a safari, you are often promised a “BBQ Dinner.”
But if you look closer, there is so much more.
There are spices from India.
There are cooking techniques from the Levant.
There are ingredients native to the oasis.
This guide is for the foodie traveler.
We are going to dissect the menu of a traditional safari.
We will explain what “Harees” actually is.
We will tell you why you must try “Luqaimat.”
We will teach you the etiquette of drinking Arabic coffee.
Prepare your appetite.
We are going on a delicious journey.
The Philosophy of Bedouin Cuisine
To understand the food, you must understand the life.
The Bedouins were nomads.
They moved with the seasons.
They did not have refrigerators.
They did not have supermarkets.
Their diet was simple but effective.
It was based on three pillars: Meat, Milk, and Dates.
The meat came from their herds (goats, sheep, and camels).
The milk provided hydration and protein.
The dates provided sugar and essential minerals.
Rice was introduced later through trade with Persia and India.
Spices like saffron, cardamom, and turmeric arrived on the dhow ships.
Modern Emirati cuisine is a fusion of these elements.
On your Desert Safari Food Tour, you will taste this history.
You will taste the harshness of the desert and the richness of the trade.
1. The Welcome Ritual: Gahwa (Arabic Coffee)
Your culinary journey begins the moment you enter the camp.
You are greeted by a host holding a gold or silver pot.
This pot is called a “Dallah.”
The liquid inside is “Gahwa.”
This is not your average espresso.
It is a symbol of hospitality.
Gahwa is made from lightly roasted green coffee beans.
It is boiled with cardamom.
Sometimes saffron or rose water is added.
It has a yellowish-green color.
It is served in a small handle-less cup called a “Finjan.”
The taste is bitter, aromatic, and spicy.
It wakes up your palate.
It prepares your stomach for the feast.
There is a specific etiquette to drinking it.
You accept the cup with your right hand.
You drink it in small sips.
If you want more, you hold the cup out.
If you are finished, you shake the cup gently from side to side.
This silent language prevented the Bedouins from having to shout over the wind.
It is a beautiful tradition that survives today.
2. The Power of Dates (Tamr)
Coffee is never served alone.
It is always accompanied by dates.
The date palm is the “Tree of Life” in the UAE.
Dates are the perfect counter-balance to the bitter coffee.
They are intensely sweet.
They are sticky.
They are packed with energy.
You might be served “Khalas” dates, which are moist and caramel-like.
Or “Fard” dates, which are darker and have a distinct texture.
Eating an odd number of dates (1, 3, 5) is a sunnah (tradition).
On a Desert Safari Food Tour, dates are the appetizer.
They restore your blood sugar after the dune bashing.
They are the original energy bar of the desert.
3. The Starter: Shorbat Adas (Lentil Soup)
As the sun sets and the air gets cooler, you need warmth.
Enter Shorbat Adas.
This is a traditional lentil soup.
It is a staple in the Middle East, especially during Ramadan.
But it is served year-round in desert camps.
It is made from red lentils.
They are cooked until they break down into a creamy puree.
It is spiced with cumin, turmeric, and coriander.
It is served with a squeeze of fresh lemon and crispy fried bread.
The texture is velvety.
The flavor is earthy and comforting.
It warms you from the inside out.
It is simple peasant food that tastes luxurious.
4. The World of Mezze (Appetizers)
Now we move to the cold table.
This is the Mezze spread.
It is a colorful display of dips and salads.
It is designed for sharing.
Hummus:
Everyone knows Hummus.
But fresh Hummus in the desert is different.
It is chickpeas blended with Tahini (sesame paste), lemon, garlic, and olive oil.
It is smoother than what you buy in the store.
It is garnished with paprika and whole chickpeas.
It is protein-rich and filling.
Moutabal (Baba Ganoush):
This is for the smoky flavor lovers.
It is made from roasted eggplants.
The eggplant skin is charred over a fire, giving the flesh a smoky taste.
It is mixed with yogurt and tahini.
It is creamy, tangy, and savory.
Tabbouleh:
This is a parsley salad.
It is not a lettuce salad.
It is 90% chopped parsley.
It has tomatoes, onions, mint, and bulgur wheat.
The dressing is just lemon juice and olive oil.
It is incredibly fresh.
It cuts through the richness of the meat dishes.
It acts as a palate cleanser on your Desert Safari Food Tour.
Fattoush:
This is a garden salad with a crunch.
It has lettuce, radish, cucumber, and tomatoes.
The key ingredient is fried pieces of Khubz (Arabic bread).
It is dressed with Sumac, a purple spice that tastes like lemon.
The Sumac gives it a distinct tartness.
5. The Bread Station: Ragag and Khubz
You cannot eat Mezze without bread.
In many camps, you will see a lady sitting by a fire.
She is cooking bread fresh.
Ragag Bread:
This is the traditional Emirati bread.
It is wafer-thin.
The cook takes a ball of dough and wipes it across a hot metal plate.
It cooks in seconds.
It becomes crispy like a cracker.
It is often eaten with cheese or fish sauce (Mahyaawah).
Watching it being made is part of the Desert Safari Food Tour.
Khubz (Pita):
This is the soft, pillowy bread.
It is baked in a clay oven (Tandoor).
It puffs up with hot air.
It is perfect for scooping up Hummus.
There is nothing like the smell of hot bread in the cool desert air.
6. The Main Event: Lamb Ouzi
If there is one dish that defines a desert feast, it is Ouzi.
This is a celebratory dish.
It is served at weddings and Eid.
And it is the star of the safari buffet.
It consists of a whole lamb (or large cuts).
The lamb is marinated in a secret blend of spices.
Cinnamon, nutmeg, cardamom, cloves, and dried lime (Loomi).
It is slow-cooked for hours.
Traditionally, it was cooked in a pit in the sand (Zarb).
The meat becomes so tender it falls off the bone.
It is served on a massive bed of spiced rice.
The rice is studded with raisins and roasted nuts (cashews, pine nuts, almonds).
The combination of the savory meat, the sweet raisins, and the crunchy nuts is a masterpiece.
You eat it with your hands (or a spoon).
It is rich. It is heavy. It is delicious.
7. Harees: The Porridge of Strength
This dish looks simple.
It looks like a beige porridge.
But do not underestimate it.
Harees is one of the oldest dishes in the region.
It is made from wheat berries and meat (chicken or lamb).
They are boiled together for hours until the meat dissolves into the wheat.
The mixture is then beaten with a wooden stick until it is elastic and smooth.
It is topped with Ghee (clarified butter).
It has a texture like oatmeal but a rich, meaty flavor.
It is pure comfort food.
It is easy to digest and provides long-lasting energy.
Bedouins ate this before hard labor.
On your Desert Safari Food Tour, try a small bowl.
It is the taste of tradition.
8. Thareed: The Bedouin Lasagna
Thareed is often compared to a stew.
But it is more than that.
It is a vegetable and meat stew poured over layers of crispy Ragag bread.
The bread soaks up the flavorful broth.
It becomes soft at the bottom but stays crispy at the top.
The stew contains large chunks of potatoes, carrots, zucchini, and pumpkin.
It is spiced with “Bezar,” the Emirati spice mix.
It is a complete meal in one bowl.
Carbs, protein, and vegetables.
It is a favorite of the Prophet Muhammad (PBUH), making it culturally significant.
9. Majboos: The National Dish
You cannot leave Dubai without trying Majboos.
It is the Emirati version of Biryani.
But the flavor profile is different.
The meat (chicken, lamb, or fish) is boiled with spices and dried lime (Loomi).
The rice is then cooked in this rich stock.
This ensures every grain of rice absorbs the flavor of the meat.
Loomi gives it a distinct sour, citrusy kick.
Turmeric gives it a yellow color.
It is fragrant and aromatic.
It is less spicy than Indian Biryani, but more flavorful in terms of herbs.
10. The Grill Station (Mashawi)
Walk towards the smoke.
The BBQ station is where the action is.
Chefs are grilling meat over charcoal.
Shish Tawook:
These are cubes of chicken marinated in yogurt, garlic, and lemon.
The yogurt tenderizes the meat.
The charcoal gives it a smoky crust.
They are bright orange/red from paprika and tomato paste.
Lamb Kofta (Kebab):
Minced lamb mixed with parsley, onions, and spices.
It is molded onto a skewer.
It is juicy and fatty.
The fat drips onto the coals, creating flavorful smoke that perfumes the meat.
Tikka:
Cubes of lamb or beef marinated in yogurt and black lemon.
They are chewy and intense in flavor.
You grab these straight from the grill.
They are hot.
They are best eaten with garlic sauce (Toum) and fresh bread.
This is the “Safari” part of the Desert Safari Food Tour.
Cooking over fire is primal.
11. Saloona: The Homestyle Stew
Saloona is a thin, spiced stew.
It can be made with chicken, lamb, or fish.
It has a tomato base.
It is heavy on vegetables.
It is what Emirati families eat at home on a Tuesday night.
It is not fancy.
But it is delicious.
You pour it over white rice.
It is tangy and spicy.
It represents the domestic side of the cuisine.
12. Fish in the Desert? (Machboos Samak)
It seems strange to eat fish in the desert.
But the UAE is a coastal nation.
The Bedouins traded with the pearl divers.
Salted fish and fresh fish were common.
On some premium safaris, you might find Grilled Fish or Fish Machboos.
The fish is usually Hamour or Kingfish.
It is marinated in turmeric and tamarind.
It adds a different dimension to the meat-heavy buffet.
13. Sambousek and Fatayer
These are the savory pastries.
They are fried or baked.
Sambousek:
Triangular fried dough filled with meat, cheese, or vegetables.
They are crispy on the outside.
They are like Indian Samosas but the pastry is different.
Fatayer:
Small pies usually filled with spinach (Sabamek) or cheese (Jibneh).
The spinach filling is sour due to sumac and lemon.
The cheese is usually salty Akawi or Halloumi.
They are addictive finger foods.
14. Dessert: Luqaimat (The Sweet Dumplings)
Save room for dessert.
Specifically for Luqaimat.
These are deep-fried dough balls.
They are crunchy on the outside and soft/airy on the inside.
They look like donut holes.
But the topping is key.
They are drenched in Date Syrup (Dibs).
And sprinkled with sesame seeds.
The flavor is a mix of yeast, sugar, and earthy date sweetness.
They are always served warm.
You cannot eat just one.
They are the most popular Emirati dessert for a reason.
Watching them float in the hot oil is mesmerizing.
15. Umm Ali: The Mother of Ali
This is an Egyptian dessert that has been adopted by the UAE.
It is a bread pudding.
It is made from puff pastry, milk, cream, and sugar.
It is baked until the top is golden and bubbly.
It is filled with nuts, raisins, and coconut flakes.
It is served warm.
It is creamy, sweet, and comforting.
It is the perfect ending to a spicy meal.
16. Kunafa: The Cheese Pastry
Sometimes available at premium camps.
It is a layer of white cheese (mild and stretchy).
Topped with shredded phyllo dough or semolina.
Baked until crispy.
Soaked in sugar syrup.
Garnished with pistachios.
The contrast between the salty cheese and the sweet syrup is mind-blowing.
It is rich and heavy.
17. Batheeth: The Date Cookie
This is a simple dessert.
It is made from date paste, whole wheat flour, and ghee.
It is spiced with ginger and cardamom.
It is not baked.
It is mixed and formed into shapes.
It is dense and fudgy.
It keeps for a long time.
Bedouins carried this on long journeys.
It pairs perfectly with Gahwa.
18. Drinks: Laban and Jallab
You need to wash this all down.
Water is good.
But try the traditional drinks.
Laban:
This is a salty yogurt drink.
It is cold and refreshing.
It aids digestion after a heavy meal.
It replenishes the salt lost through sweating.
Jallab:
This is a sweet drink made from grape molasses, dates, and rose water.
It is served with ice and pine nuts floating on top.
It is very sweet but delicious.
Vimto:
Surprisingly, this British fruit cordial is a massive part of Gulf culture.
You might see it served at the camp.
19. Karak Chai: The Strong Tea
At the end of the night, before you leave.
You must have Karak.
This comes from the Indian influence in the region.
It is strong black tea.
Boiled with milk, sugar, and cardamom.
It is thick and creamy.
It is served piping hot.
It gives you a caffeine kick for the drive home.
It is the unofficial national drink of the modern UAE.
20. Shisha: The Flavor of Smoke
While not food, Shisha is part of the oral culture.
After dinner, people sit back.
They order a pipe.
The tobacco is flavored with molasses and fruit.
Double Apple and Mint are the classics.
It is about relaxation.
It is about conversation.
The smell of apple smoke mixes with the smell of the campfire.
It creates the signature scent of the safari.
21. Fresh Fruits
Finally, a platter of fruit.
Watermelon, melon, pineapple.
In the desert heat, water-heavy fruits are essential.
They are the final palate cleanser.
How to Book the Best Food Experience
Not all safaris have good food.
Some budget safaris serve cold, generic food.
To get the true Desert Safari Food Tour experience, you need to choose wisely.
Royal Desert Adventures:
They focus on quality.
Their buffet is fresh.
They have live cooking stations.
You can trust the hygiene.
Check them at https://royaldesertadventures.ae/.
Dubai Desert Safarie:
They offer a range of options.
You can find “VIP Food Service” packages.
These include table service and upgraded menus.
Visit https://dubaidesertsafarie.com/.
HT Desert Safari:
They are great for authentic experiences.
They often work with camps that prioritize traditional recipes.
See their offers at https://htdesertsafari.com/.
Dining Etiquette in the Desert
When you are on a Desert Safari Food Tour, respecting the culture is important.
Right Hand:
Always eat with your right hand.
The left hand is considered unclean historically.
Even if you use a spoon, hold it in your right hand.
Sharing:
Food is often served on large platters.
If you are eating from a communal plate, eat from the section in front of you.
Do not reach across the dish.
Waste:
Do not waste food.
Food is a blessing in the desert.
Take what you can eat.
You can always go back for seconds.
Seating:
You might sit on cushions on the floor (Majlis style).
Do not show the soles of your feet to anyone.
Sit cross-legged or with your legs tucked under you.
It is a sign of respect.
Conclusion
The desert is not empty.
It is full of flavor.
A Desert Safari Food Tour is an exploration of a culture that has mastered the art of hospitality.
From the first sip of bitter Gahwa to the last bite of sweet Luqaimat, you are tasting history.
You are tasting the resilience of the Bedouins.
You are tasting the generosity of the Emirati people.
So, when you go to the desert, do not just rush to the dune bashing.
Take your time at the buffet.
Ask the chef what spices he used.
Try the dish you don’t recognize.
Let your taste buds explore the dunes.
Your stomach will thank you.
Your soul will be full.
Book your culinary adventure at https://royaldesertadventures.ae/.
Explore the menus at https://dubaidesertsafarie.com/.
Taste the tradition with https://htdesertsafari.com/.
Bon Appétit.
Or as they say in Dubai, Sahtain!
Comparison Table: Standard Buffet vs. Premium Food Tour
| Feature | Standard Safari Buffet | Premium / Food Tour Safari |
| Welcome Drink | Juice Box | Fresh Gahwa & Premium Dates |
| Appetizers | Basic Hummus, Salad | Freshly made Moutabal, Tabbouleh, Vine Leaves |
| Main Course | Chicken Curry, White Rice | Slow-cooked Lamb Ouzi, Majboos, Thareed |
| Grill | Pre-cooked meats | Live Charcoal BBQ Station |
| Bread | Store-bought Pita | Live Ragag & Tandoor Bread making |
| Dessert | Fruit, Custard | Live Luqaimat Station, Kunafa, Umm Ali |
| Service | Self-Service Line | Table Service / VIP Area |
| Seating | Plastic Tables | Low Cushions / Private Majlis |
| Hygiene | Standard | High Priority |
| Authenticity | Low | High |
20 FAQs About Desert Safari Food Tour
1. Is the food on a desert safari safe to eat?
Yes, absolutely. The tourism industry in Dubai is heavily regulated. The Dubai Municipality conducts strict hygiene inspections on desert camps. Food must be prepared in clean kitchens and kept at the right temperature. Choosing a reputable operator like https://htdesertsafari.com/ ensures you are eating high-quality, safe food.
2. Is there vegetarian food available?
Yes, the buffet is very vegetarian-friendly. Dishes like Hummus, Moutabal, Tabbouleh, Fatayer, Vegetable Curry, Dal (lentils), Rice, and Salads are all vegetarian. Vegans can also eat many of these dishes, but should ask about dairy in the curries or breads.
3. Is the meat Halal?
Yes, 100% of the meat served in Dubai and on desert safaris is Halal. It is prepared according to Islamic dietary laws. You do not need to ask; it is the default standard in the UAE.
4. Can I get alcohol with my dinner?
Traditionally, Bedouin camps do not serve alcohol. However, most tourist safari camps have a designated bar area where you can purchase beer, wine, and spirits. Alcohol is not included in the ticket price and is an extra cost. Note that during religious holidays, dry laws may apply.
5. Is the food spicy?
Generally, no. The food is spiced (flavorful) but not hot (chili). It is designed to cater to international tourists. However, there might be a spicy sauce on the side for those who want it. Indian dishes on the buffet might have a mild kick.
6. What if I have food allergies?
Buffets can be risky for cross-contamination. If you have a severe nut or gluten allergy, it is best to inform the operator in advance. Stick to simple foods like grilled meats and salads. The staff can usually point out which dishes contain nuts (like Ouzi or Umm Ali).
7. Can I request a private dinner?
Yes. If you book a VIP or Private Safari, you can have a private table set up in the dunes away from the crowd. You can often customize the menu to include specific dishes like grilled prawns or lobster.
8. What is the most famous dish I must try?
You must try Luqaimat. These sweet dumplings are the most iconic Emirati dessert. Watching them being fried fresh at the live station is part of the experience. They are unique to the region.
9. Is camel meat served?
Usually, no. Camel meat is a delicacy but it is expensive and tough if not cooked right. It is rarely found on a standard buffet. Some specialized food tours might offer a camel burger or camel stew, but you have to request it specifically.
10. Is camel milk available?
Sometimes. You might get a chance to taste camel milk at the camel farm visit before dinner. It is salty and rich in Vitamin C. It is an acquired taste but worth trying for the health benefits.
11. Do children like the food?
Yes, there are plenty of kid-friendly options. Grilled chicken, rice, bread, corn on the cob, and french fries (often included for kids) make it easy to feed children. The desserts are always a hit.
12. How much food can I eat?
It is an “All You Can Eat” buffet. You can go back as many times as you like. However, waste is discouraged. The portions are generous, so pace yourself.
13. What time is dinner served?
Dinner is usually served after the entertainment shows begin, around 7:30 PM or 8:00 PM. Appetizers (shawarma, falafel) might be served earlier as snacks upon arrival at the camp.
14. Can I drink tap water at the camp?
No. Always drink bottled water. Bottled water and soft drinks are usually unlimited and included in your ticket price. Do not drink from the taps in the washrooms.
15. Is breakfast included in evening safaris?
No. Evening safaris include dinner only. If you book an Overnight Safari, you will stay the night and be served a fresh breakfast (eggs, bread, coffee) the next morning.
16. Why use the link dubaidesertsafarie.com?
Using https://dubaidesertsafarie.com/ allows you to compare the food menus of different camps. Some camps offer “BBQ only” while others offer “5-Star Catering.” It helps you choose the level of dining you prefer.
17. Are there pork products?
No. Pork is not served in desert safari camps out of respect for Islamic culture and because the meat is Halal. You will find lamb, beef, and chicken.
18. What is the bread lady making?
She is likely making Ragag or Saj bread. It is a very thin, crepe-like bread cooked on a convex metal griddle (Saj). It is delicious when eaten hot with a smear of cheese.
19. Can I take food back to my hotel?
Generally, no. For hygiene reasons, takeaway is not encouraged. The food is meant to be consumed fresh at the camp.
20. Is the BBQ cooked fresh?
Yes. In good camps, you will see the smoke rising from the charcoal grills. The chefs cook the kebabs and tikka continuously throughout the dinner service to ensure they are hot and juicy. Avoid camps where the food looks like it has been sitting in warmers for hours.
