Dubai’s Department of Economy and Tourism has released an Emirati cuisine guidebook, Salt & Sand, taking you on a journey through the local cuisine

Dubai’s culinary scene is one of the most dynamic in the world, and Emirati cuisine is a defining part of its identity. A new guidebook from Dubai’s Department of Economy and Tourism is bringing that story to the forefront.

Salt & Sand takes its name from the landscapes that have long shaped Emirati cooking: desert trade routes and a coastline that drew in spice, seafood, and centuries of cultural exchange. From fragrant machboos and slow-cooked harees to luqaimat served at celebrations, the guidebook explores the origins of these dishes and the traditions that continue to define them.

Created as both a cultural celebration and a working resource, it gives chefs, hoteliers, and restaurateurs a thorough grounding in authentic Emirati ingredients, traditional techniques, and classic recipes. The goal is straightforward: to equip culinary professionals with the knowledge to incorporate Emirati flavour into their menus with confidence and authenticity.

For diners, it signals something exciting. A growing commitment to menus that speak to Dubai’s own culinary heritage, where saffron-laced rice, slow-cooked lamb, dried limes, and luqaimat take their rightful place alongside the city’s global offerings.

The guidebook is available to download directly here.