Chickpeas

• Chickpeas are a staple ingredient in the Sharjah diet. These beans are packed with fiber and protein, making them an economical filler to supplement or replace meat. Chickpeas are a common ingredient in curries, tagines and falafels. These flavorful beans are even the most important ingredient in a common Sharjah condiment, hummus. Hummus is simple sauce of ground chickpeas, lemon, sesame paste, salt and pepper, and is eaten with flat bread or on the side of grilled meats.
  
  

Rose Water

• Rose water is a common ingredient in many Sharjah desserts. Rose water is a lightly rose-flavored water used mostly to flavor sweet syrups. Al Khabeesah is a spiced dessert made with cardamom, ghee, sugar, flour and rose water. Another popular dessert, Al Khanfaroosh, is a fried sweet bread replete with flour or rice, eggs, yeast, cardamom, saffron and rose water.
  
  

Ghee

• Ghee is a common Sharjah ingredient used in both savory and sweet recipes. Ghee is butter that is boiled extensively until the water evaporates and the milk solids or proteins are left. Ghee is also known as clarified butter. Ghee was invented out of necessity in the Middle East since ghee can be stored for weeks without refrigeration. Ghee is a popular condiment and ingredient for many Sharjah recipes. Raqaq, or flat bread, may be topped with ghee and sugar. Curries and boiled meat entrees are often topped with Ghee as a finishing touch.
  
  

Seafood

• Sharjah is surrounded by two bodies of water that provide plenty of seafood, like snapper, crab, various grouper-like species and shrimp for the local cuisine. Al Madrooba is a local specialty of spiced salt-cured fish. After the fish is rehydrated, flour is added to create a thick sauce, and then ghee is poured over the entire dish just before serving. The bountiful availability of fish also inspires local chefs to create a Middle Eastern style paella with both dried and ground fish.
  
  

Lamb

• Lamb is a very common ingredient on the Sharjah menu. Sheep are easily raised in the desert climate, and tender lamb finds its way into recipes like kabobs and curries. Lamb is often grilled and eaten with a ground sesame sauce called tahini, with a flat, oven-baked Arabic bread. For special occasions, whole lamb may be grilled on an open spit for hours and served family style.
  
  

Saffron

• Saffron, a spice from the poppy flower, is a very important spice for many of Sharjah's most popular dishes. Many meat and rice dishes are seasoned with saffron, as well as desserts. Numerous curries, lentil dishes and soups also feature saffron. Saffron provides a yellow to orange tinge to whatever recipe it's in, and its flavor is very earthy.