Juggling the preparation of two dishes, one savoury and one sweet, Khulood Atiq, the UAE’s first female chef and author shared recipes, tips and her insight into Emirati cuisine as part of the Cookery Corner activities at the Sharjah International Book Fair.
Her knowledge of oriental spices and their various combinations left an impression on attendees who couldn’t get enough of the tips and techniques she shared. Soon, the aromas wafting out from the Cookery Corner attracted even more visitors to her demonstration.
“There are five main ingredients that mark Emirati cuisine — cardamom, saffron, rose water, dry lime and Emirati spice mixes,” said Khulood.
When it comes to healthy eating, Khulood has a theory: back to the basics. “Someone here asked me if I could help her prepare dishes to lose weight. I advised her to cook the way our ancestors did. Fats were not readily available and they were hence not used that frequently,” she said.
“I’m very proud of Emirati cuisine and I don’t like it when people belittle it. Our ancestors were inspired by Asian spices and techniques and created dishes that are unique to the local kitchen,” she said, adding that she hopes that more people are introduced to Emirati cuisine.
Khulood started out working at Jumeirah Group before turning to media to shed light on Emirati cuisine. Her beginnings however were in her mother’s kitchen. “My mother would bake bread everyday and I was always there to help her,” she recalled.
Khulood started her career between 2008 and 2010 when she held an Emirati-speciality chef position at Mina Al Salam, Jumeirah Group, where she helped develop the Emirati Food Menu. She also worked with the Tourism Development and Investment Company.
In her book Sarareed, Khulood shares recipes from the various regions of the UAE that have been passed down through generations as well as the history behind them, the secrets of the Emirati spice mix and her own personal stories with insight into the Emirati language.
