The United Arab Emirates' food culture is at the intersection of Arab, Indian, Iranian, Mediterranean, and Turkish cuisines, reflecting each of those influences.
Preserved lemons, date syrup, honey, ghee, baharat spice mixes, black lemon, pickled vegetables, date and fig jams, chutneys, fish machboos, and luqaimat are all part of the Emirati daily diet, and glass jars and bottles are among the most used containers, both at home and commercially.
In this article, you will find out how the UAE's preserved lemons, date syrup, baharat, luqaimat, wine, and beer are stored in glass jars and bottles, plus 4 indigenous Emirati recipes you can store in glass jars, and container guides that even you in the UK can use.
An Overview of the UAE's Food Culture
In the UAE, preserved lemons are among the most versatile and important ingredients in Emirati cooking. It is often called L'hamd Mraqqad or Hamd Mssayer, and it’s made by packing whole or sliced lemons with rock salt and turmeric into wide-mouth glass jars, filling with vinegar or oil, and leaving in a sunny spot for two to four weeks to ferment.
The UAE grows more than 40 varieties of dates, each with its own colour, sweetness, and flavour profile, hence why another signature food, an indigenous sweetener in the UAE, is date syrup, known as dibs. It is used as a dip for bread, a drizzle for luqaimat, and a sweetener for porridge-style desserts and is made from local dates simmered in water for one to two hours until it’s thick and glossy, with other optional ingredients.
Also, honey and ghee (clarified butter) are stored in glass jars for freshness, visibility, and protection from contamination, and both are essential to classic Emirati dishes, including luqaimat, khabeesa, mhammar, and al madrooba.
Just as Austria has Brotgewürz as a spice blend, the UAE has an indigenous spice blend called Baharat, a combination of 10 to 12 ground spices, including black lemon, turmeric, cardamom, saffron, cumin, dried lime, cloves, and cinnamon, made and stored in glass jars, where the airtight seal preserves the volatile aromatic compounds that make it so unique. Also, jams made from dates, figs, oranges, and rosewater in glass jars are often served on Emirati breakfast tables alongside pickled vegetables.
Gahwah is an Arabic coffee traditionally served in small handleless cups called finjan, poured from an ornate dallah coffee pot, and accompanied by dates on ceramic or wooden trays. Gahwah is increasingly being packaged in glass jars for home use, gifting, and commercial sale, which reflects the broader shift toward glass as the premium packaging choice in the UAE food culture.
Traditional UAE Recipes and Drinks in Glass Jars and Bottles
UAE Preserved Lemons Recipe in Wide-Mouth Glass Jars
Ingredients
● 6 large unwaxed lemons, scrubbed clean
● 2 tbsp coarse rock salt
● 1 tsp turmeric powder
● White wine vinegar or olive oil, enough to fill the jar
Method
● Cut each lemon into quarters from the top, leaving the base intact so the lemon stays in one piece and can be opened like a flower.
● Pack the rock salt and turmeric powder into the cuts of each lemon, pressing firmly so the seasoning coats the flesh thoroughly.
● Pack the salted lemons tightly into a sterilised wide-mouth glass jar, pressing down firmly as you go.
● Pour white wine vinegar or olive oil over the lemons, filling the jar to within 1cm of the rim and ensuring all the lemons are fully submerged.
● Seal tightly with an airtight lid and place the jar in a sunny spot for 2-4 weeks, shaking gently every day to redistribute the salt and turmeric.
● After 2-4 weeks, the lemons will be soft, tangy, and deeply flavoured, and ready to use in machboos, saloona, curries, and rice dishes.
● Preserved lemons can stay up to 12 months in a cool, dark place. Once opened, refrigerate and use within 3 months.
We have a wide range of large-mouth jars of various sizes and designs in our collection.
UAE Date Syrup (Dibs) Recipe in Glass Jars and Bottles
Ingredients
● 1kg fresh dates, any variety, pitted
● 6-7 cups of hot water (enough to cover the dates)
● 1 tsp cardamom powder (optional)
● 1 tsp rosewater (optional)
Method
● Wash the pitted dates thoroughly and place them in a large saucepan with the 6-7 cups of water. Boil over medium heat, then reduce to a simmer gently.
● Simmer for 1 to 2 hours, stirring occasionally, until the dates are completely soft and beginning to break down into the liquid.
● Remove from the heat and transfer the softened dates, along with the soaking water, into a blender or food processor. Blend until the mixture becomes a smooth, thick puree.
● Place a nut milk bag, muslin cloth, or fine cheesecloth over a large mixing bowl.
● Pour the date mixture into the cloth in batches, and squeeze firmly to extract all the rich, dark liquid. Discard or save the leftover pulp for baking.
● Stir in the cardamom powder and rosewater in the final 40-60 minutes of cooking, then remove from the heat and leave to cool for 5 minutes.
● Pour the hot date syrup into sterilised glass jars, seal immediately with tight lids, and leave to cool completely before storing.
● A date syrup can last for up to 12 months in a cool, dark place. Once it’s opened, refrigerate and use within 3 months.
You can find various sizes and designs of glass jam jars and syrup bottles for date syrup in our collection.
UAE Baharat (Spice Blend) Recipe in Glass Jars
Ingredients
● 2 tbsp black peppercorns
● 2 tbsp cumin seeds
● 2 tbsp coriander seeds
● 1 tbsp cardamom pods
● 1 tbsp whole cloves
● 1 tbsp cinnamon stick, broken into pieces
● 1 tbsp dried lime (loomi/black lemon), broken into pieces
● 1 tsp saffron threads (optional)
● 1 tsp turmeric powder
● 1 tsp dried rose petals (optional)
Method
● Place the black peppercorns, cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon pieces, and dried lime into a dry frying pan over a low heat.
● Toast the spices for 2-3 minutes, stirring constantly, until they darken slightly and release their aroma. Watch carefully because they can burn quickly.
● Remove the pan from the heat and spread the toasted spices onto a plate to cool completely. Do not grind them while still warm.
● Transfer the cooled spices to a spice grinder or mortar and pestle and grind to a fine, even powder.
● Add the saffron threads, turmeric powder, and dried rose petals (if you are adding them) to the ground spice mixture and stir well to combine evenly.
● Spoon the baharat into sterilised glass jars, pressing down gently to remove air gaps, and seal immediately with airtight lids.
● Baharat will keep for up to 6 months in a cool, dark place away from direct sunlight. Use a dry spoon every time to preserve freshness.
We have a wide range of glass spice jars in varying designs and sizes in our collection.
UAE Luqaimat with Date Honey Recipe in Glass Jars
Ingredients
● 2 cups plain flour
● 1 tsp fast-action dried yeast
● 1 tsp caster sugar
● ½ tsp salt
● ½ tsp cardamom powder
● ¼ tsp saffron threads, soaked in 2 tbsp warm water for 10 minutes
● 1 cup warm water
● Vegetable oil, for deep frying
● Date syrup or honey, for drizzling (see Date Syrup recipe above)
● Sesame seeds, for sprinkling
Method
● Combine the flour, yeast, sugar, salt, and cardamom powder in a large mixing bowl and stir to combine. Add the saffron water (threads and liquid together) to the dry ingredients.
● Gradually pour in the warm water, mixing continuously, until a thick, smooth, sticky batter forms, similar in consistency to a thick pancake batter. Cover the bowl with a clean cloth and leave it in a warm place for 45 to 60 minutes until the batter has doubled in size.
● Heat vegetable oil in a saucepan or frying pan. Dip a spoon in water before each scoop to prevent the batter from sticking, then drop small spoonfuls of batter into the hot oil.
● Fry the luqaimat in batches, turning occasionally with a slotted spoon, until they are golden brown and crispy on the outside and light and fluffy inside. Do not overcrowd the pan.
● Remove with a slotted spoon and drain on a plate lined with kitchen paper to absorb excess oil.
● Arrange the luqaimat on a serving plate, drizzle generously with date syrup straight from the glass jar, and sprinkle with sesame seeds. Serve immediately with gahwah (Arabic coffee) and fresh dates.
Pro Tip: You can have the dried ingredients mix stored in a food-storage jar ready to be used anytime you want to prepare luqaimat.
We have a variety of sizes and designs of food storage jars in our collection, and you can pick from them.
Traditional UAE Drinks in Glass Bottles
The UAE has a variety of traditional drinks that can be served in mugs, bottles, and glass jars for drinking.
● Gahwa: This is one symbol of Emirati hospitality. It is made from lightly roasted Arabica beans, flavoured with spices, and poured from a traditional pot called a dallah into small, handleless cups called finjans. It is traditionally served alongside fresh dates.
● Karak Chai: It is a creamy tea that is a blend of black tea, milk, sugar, and spices like cardamom. It is a staple of the streets and homes.
● Laban: It’s a cooling, fermented dairy drink that is high in protein and widely consumed to stay hydrated during the hot summer months.
● Jellab: It’s a sweet, icy summer refresher made from dates, grape molasses, and rose water, typically garnished with pine nuts and raisins.
● Nabeez: It is a historical, nutrient-rich drink traditionally made by soaking dates or raisins in water overnight to create a naturally sweet refreshment.
● Tamar Hindi: It is a tangy, sweet tamarind cooler that is especially popular during Ramadan.
● Camel Milk: It is a milk that is rich in vitamins and is consumed plain or in flavoured varieties like date or saffron. It is deeply rooted in Bedouin tradition.
Glass Jars and Bottles For UAE Food and Drinks
|
Food/Dish/Drink |
Fits Your Category |
|
Preserved Lemons |
Pickle jars, wide-mouth glass jars |
|
Date Syrup (Dibs) |
Jam jars, glass jars, syrup bottles |
|
Baharat Spice Mix |
Glass jars |
|
Honey |
Jam jars, glass jars |
|
Ghee (Clarified Butter) |
Jam jars, glass jars |
|
Pickled Vegetables |
Pickle jars, glass jars |
|
Jams (Dates, Figs, Orange, Rosewater) |
Jam jars, glass jars |
|
UAE Traditional Drinks |
Glass bottles, milk bottles, Glass jars |
You can find various sizes and designs of glass jars and bottles for storing date honey or syrup, spice blends, luqaimat dried ingredients mix, and drinks. Note that luqaimat are best eaten fresh and warm.
When choosing glass containers, consider food-grade glass, a reliable airtight seal, heat resistance for sterilisation, and appropriate size for your batch.
You can find a full range of glass jars, jam jars, pickle jars, bottles, and syrup bottles in our collection as a trusted 30+ years supplier of glass jars and bottles in the UK.
5 Interesting Facts About the UAE's Food Culture
● Preserved lemons are one of the few ingredients in Emirati cooking that cannot be rushed. They need two to four weeks of fermentation in a sunny spot before they develop the deep, tangy, spiced flavour that makes them irreplaceable in machboos, saloona, and rice dishes.
● The UAE grows more than 40 varieties of dates, each with a distinct colour, sweetness, and texture, and date syrup (dibs), made by simmering 1kg of dates in 500ml of water for up to two hours until thick and glossy. It’s stored in glass jars and used across Emirati cooking as a natural sweetener, dip, and dessert topping.
● Every Emirati family has their own baharat recipe, and the blend of 10 to 12 spices, including the uniquely regional black lemon (loomi), saffron, and dried lime, stored in small airtight glass jars, is the flavour foundation of machboos, the UAE's most celebrated rice dish, as well as marinades, stews, and grilled meats across the Emirates.
● Luqaimat is one of the UAE's most loved street foods, deep-fried to golden perfection, drizzled with date honey stored in glass jars, and sprinkled with sesame seeds, traditionally served during Ramadan and at Eid celebrations alongside gahwah (Arabic coffee), which is itself increasingly packaged in glass jars for gifting and commercial sale.
● Fish machboos, rice cooked in fish stock with baharat, onion, green pepper, garlic, tomato paste, black lemon pulp, and saffron, is served with preserved lemons and pickled vegetables retrieved straight from glass jars at the table, making the glass jar not just a storage vessel but an active part of how the dish is finished and presented.