Emirati Hospitality: Customs and Traditions reviews hospitality traditions in the Arabian Gulf, charting the different historic, cultural and geographic connections between the various Gulf states (UAE, Saudi Arabia, Kuwait, Qatar and Oman). The first edition of the book is signed by HH Sheikh Mansoor Bin Mohammed Bin Rashid Al Maktoum.
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| Source: Zaabeel Palace Hospitality. |
HE Ahmed bin Hareb, President of DWHC, said that UAE's traditions are usually passed down by word of mouth, but Emirati Hospitality: Customs and Traditions has managed to document these Emirati customs across different eras. "We hope that the book would achieve its goal in documenting the elements of Emirati hospitality through its texts, photographs, and illustrative and informative drawings," he said.
Emirati Hospitality: Customs and Traditions demonstrates the essence of Emirati Hospitality, from Bedouin-style welcomes, desert-influenced drinks, cooking instruments, to wedding clothes. The book is divided into three sections: Emirati hospitality, Emirati cuisine, and food ingredients.
The first chapter describes customs that originate at a time when most families had very few belongings to enable them to prepare a generous meal. Nevertheless, these families managed to give their guests a very warm welcome and offer them all possible means of comfort, regardless of the social status or geographic location of the hosting Emirati family.
Modern Emirati families reflect the balance between tradition and modernism. Many local houses now have a mabrez (majlis), a reception room equipped with traditional Emirati seating, where guests can relax and lean on tickee (pillows), and which has chairs and matareh (matresses).
The book assured that some customs and traditions still exist as before, such as the practice of serving coffee, fresh fuala and desserts at the beginning of each visit. Such customs are considered an essential element of local manners and a permanent symbol of Emirati hospitality.
Neighbours, families and friends still exchange food dishes and drinks as presents, and rich families still donate food generously to mosques and charities, especially at Ramadhan. Public water fridges are a common sight in front of local homes to ease the thirst of passersby and workers on the street. These practices and other are vivid evidence to the traditional and generous Emirati hospitality realised in modern everyday life.
The book has a history of traditional perfumes. Sandalwood, rose, henna, saffron and musk are thousands of years old, and still part of life in the UAE and in other areas in the Arab Gulf. Aloes and frankincense are part of every social meeting. Women pass a tray of frankincense amongst them in their gatherings to perfume their guests when they leave.
Fuala demonstrate the originality and authenticity of Emirati hospitality. Fuala are a diversity of miniature plates that are given to guests when they arrive, and show that the guest is honoured. Before fridges, microwaves and Tupperware were invented, Emirati families used to warm food for a long period, so they can offer their guests a fresh warm fuala whenever they come.
The book has a history of traditional perfumes. Sandalwood, rose, henna, saffron and musk are thousands of years old, and still part of life in the UAE and in other areas in the Arab Gulf. Aloes and frankincense are part of every social meeting. Women pass a tray of frankincense amongst them in their gatherings to perfume their guests when they leave.
Fuala demonstrate the originality and authenticity of Emirati hospitality. Fuala are a diversity of miniature plates that are given to guests when they arrive, and show that the guest is honoured. Before fridges, microwaves and Tupperware were invented, Emirati families used to warm food for a long period, so they can offer their guests a fresh warm fuala whenever they come.
Emirati Hospitality: Customs and Traditions focuses on the mabrez as the main element in Emirati hospitality. The mabrez is both a location and a social institution. It gives a chance to Emiratis to speak directly to their elders and sheikhs, and has contributed to reinforcing unity amongst the community by hosting public discussions for many generations.
In the current political system of the UAE, governors still open the doors of their majalis (plural for majlis) for the public. Emirati homes usually consist of two majalis, one for males and the other for females, and are able to host large numbers of guests.
Traditional clothing is one of the most vivid external manifestations of Emirati culture and national identity. The clothing does not only reflect the principles of Islam through modesty, but are also a commitment to local heritage and national pride. The book includes stitching details and ancient embroidery.
The second chapter of the book discusses Emirati culinary arts in the absence of modern technologies, such as electricity, flowing water, air conditioning and electronic appliances. In humble homes without an independent kitchen, women used to cook in their yards using charcoal ovens (tanur) and stoves. It was challenging in the heat and humidity of summer. Sometimes, food ingredients were absent from the market for weeks, or people could not afford them. Food used to be distributed amongst neighbors, families, friends, strangers, and to charity.
This chapter of the book includes traditional cooking equipment, traditional recipes, Emirati drinks and local commodities. The recipes include fokat laham, matban laham, jasheed, salouna laham, al maleh, fokat samak, khameer, and khanfaroush in addition to salads and desserts.
Fresh beverages are an integral part of local hospitality. Emirati coffee is offered all day long, in addition to some salty and sweet snacks. Popular hot drinks include sweetened tea, various types of flavoured milk and namlet, as well as herbs added for their health benefits.
Amongst the most famous traditional juices is sharbat, from which the word 'sherbet' is derived. Commercially drinks Vimto, introduced in 1908, and Tang, launched in 1957 are highly popular, especially in Ramadhan.
The section on food ingredients discusses staples that are easily stored and which last without refrigeration, essential attributes for food used by the nomadic ancestors.