Dubai Food Adventure ~ Tastes of North Africa!

February 24th, 2013

Frying Pan Adventures ~  Morocco Bastilla

Oh, how I had been waiting and counting the days. Finally, the day arrived: my food tour with Frying Pan Adventures.

We were eight eager participants with six North African eateries to explore. Our enthusiastic and highly knowledgeable tour guide was Arva Ahmed, who writes the ‘Food Obsession’ column in The National newspaper. Arva is also the food explorer behind the popular blog I Live in a Frying Pan, its tagline: “sizzling up hole-in-the-wall ethnic eats of Old Dubai.”

And that’s what we came to explore—the hole-in-the-wall secrets in Deira, more specifically HorAl Anz East, an old Dubai neighborhood with an enclave of North African shops & eateries. Here are the highlights from our tour:

Our First Stop: Egypt

The tour began at an Egyptian place called Al Amour, a humble restaurant brimming with hungry Egyptians and offering a brisk takeout business.

Frying Pan Adventures ~  Egyptian Felafal

Our starter was Egyptian falafel made from fava beans (broad beans)—a type of falafel I had only heard of but never tasted. Naturally, Egyptians believe their falafel is superior to the usual kind made of chickpeas. I was eager to find out.

This ancient Egyptian falafel—called ta’amiya—is larger, flatter and topped with sesame seeds. I must admit it was just as delicious as the chickpea version—even more moist and seasoned perfectly. 

Frying Pan Adventures ~  Egyptian Felafel

Next, we ate koshari, a popular street-food snack in Cairo, made of rice and macaroni, which one generously tops with lentils, chickpeas, lots of red sauce and even more fried onions.

Frying Pan Adventures ~  Egyptian Koshari

At first, the look of this “fusion” comfort carb dish didn’t appeal to me, but I ended up inhaling a plate of it. And we still had 5 more eateries to go!

Next Stop: Tunisia

Frying Pan Adventures ~  Tunisia

At the next restaurant, Taste Tunisia, we sampled brik, a crisp pastry and a Tunisian specialty. Made out of paper-thin ‘warqa,’ this pastry is stuffed with a variety of fillings.

Frying Pan Adventures ~  Tunisian Brik

We sampled brik stuffed with egg—runny egg to be precise. I ignored the mental alarm bells warning me of salmonella and dug in. It was not the time to be a fussy eater.  Frying Pan Adventures ~  Tunisian Brik pastry

My Favorite Stop: Morocco

Frying Pan Adventures ~  Morocco, Tajeen Al Fasi

Next was my favorite, a Moroccan restaurant called Tajeen Alfassi. With only three tables, it was truly a hole-in-the-wall, but it did kinda feel like Morocco. Frying Pan Adventures ~  Moroccan Tajeen

The staff was friendly and gracious as they welcomed us into the kitchen.

Frying Pan Adventures ~  Moroccan Chef

I ate one of my absolute favorite Moroccan dishes—bastilla, a Moroccan pie from the city of Fez, stuffed with chicken or pigeon, flavored with almonds and garnished with powdered sugar and cinnamon. Yes, it’s true—savory and sweet together. Fortunately for me, Arva ordered the chicken bastilla and not pigeon. (I do have limits.)

Frying Pan Adventures ~  Moroccan bastilla

I have tried this exact dish around Dubai at high-end Moroccan restaurants, and the bastilla served at this hole-in-the-wall was just as good in taste and presentation. I plan to find my way back by heading to back to Hor Al Anz East and calling their number: 04 297 8287. (Since there are no proper addresses in Dubai, we locate places by obtaining some vague directions over the phone.)

Of course, we also tried a few dishes cooked in a tajine, a half-glazed earthenware dish with a pointed, conical lid. Dishes prepared in a tajine are delightfully aromatic and flavorsome. This place had their tajines displayed up front.

Frying Pan Adventures ~  Moroccan Tajines

We tried the Lamb Tajine with Prunes, as well as the Tajine of Kofta with Egg (below).

Frying Pan Adventures ~  Moroccon Meatball Tajeen

We finished this lovely stop with some Moroccan mint tea, the most minty I’ve ever had, the tea glasses overflowing with mint leaves.

Frying Pan Adventures ~  Moroccan Mint Tea

Most Memorable: Ethiopia

This next stop was truly an adventure. The sign outside the Ethiopian Restaurant Al Habasha commanded us to “Eat today. Diet tomorrow.” 

Frying Pan Adventures ~  Al Habasha_

Inside the first thing we saw were traditional hand-woven colorful wicker things that I quickly learned were the communal dining tables. Each mesob has a conical lid that is removed before the food is served.

Frying Pan Adventures ~  Al Habasha Mesob

On our mesob, we were served injera, the flatbread of Ethiopia, topped with doro watt, an onion-based chicken stew seasoned with berere, a traditional spice mix. Arva explained that this dish is a special occasion dish and also the national dish of Ethiopia.

As we ate this bread/stew combination communally and with our hands, I was impressed by the eager willingness of my tour mates (more adventuresome that I).  

Frying Pan Adventures ~  Al Habasha Injera

Meanwhile, I glanced around at the other eaters in the restaurant, which was nearly full on that Thursday evening. I suspected we were the only non-Ethiopians in the place. I also became aware of the many, many subgroups and subcultures in Dubai, many of whom are seeking a taste of home on their weekend off.

We finished off our stop with some very strong Ethiopian coffee.

Frying Pan Adventures ~  Al Habasha Ethiopian coffee

While I can’t say I found the Ethiopian doro watt stew tasty, I did find this stop the most memorable, a scene I won’t forget anytime soon.

For Something Sweet: Morocco

Enough with the savory! Next we headed to a roastery and sweet shop selling all sorts of Arab sweets and nuts.

Frying Pan Adventures ~  Arab sweets

Frying Pan Adventures ~  Arabic sweets

We were there for one thing: Moroccan pastry. My favorite was the corne de gazelle (gazelle hoofs), filled with almond paste, shaped into crescent “hooves” and topped with powdered sugar. Not the best I’ve tried, but they were still yummy. 

Frying Pan Adventures ~ Arab sweets,,

Finally: Back to Egypt

We ended our tour back at Al Amour, a different branch of the restaurant where we started. It was 11:00pm and the place was packed. We had to wait for plastic chairs to sit on.Frying Pan Adventures ~  Egyptian sweets

The specialty here is feteer meshaltet, an Egyptian pastry stuffed with a variety of fillings and baked in a wood-fired oven. First, the baker tosses and twirls the dough.

Frying Pan Adventures ~  Egyptian sweet fatayer

We were there to try a sweet pastry filled with Kraft processed cheese (in other words, a lowbrow fatayer “dessert”). As we waited on the sidewalk, some of us balked at the idea of processed cheese. Finally, we brought the sticky pastry to our lips, and we all agreed it was pretty good. To read a more detailed description of this Egyptian street food, see Arva’s food obsession column.

Other Stops on the Way:

In between these six stops, Arva couldn’t resist pulling us into an Omani sweet shop, an Iraqi fish restaurant, and a Moroccan dry goods shop. We also observed a tiny Iranian bakery (below).  In case you’re wondering, those large brown slabs hanging on the wall are bread. The baker sliced up some bread for us to try.

Frying Pan Adventures ~  Iranian Bread

Frying Pan Food Adventures

Arva offers multiple tours per week. Tour themes include “Arabian Foodie Pilgrimage” and “Little India on a Plate.” To find out specifics, visit Frying Pan Adventures, where you can book a tour online.  Also, read reviews of Frying Pan Food Adventures on Trip Advisor, as well as in The Telegraph.

To see Arva in action, click on the video below. In this clip from Dubai One, Arva (in orange) visits Al Habasha Ethiopian restaurant and then tries some Moroccan specialties, including my beloved bastilla.

The North African tour cost 350 dirhams ($95) and is loaded with Arva’s vast culinary knowledge and expertise. Plus, all the logistics are taken care of, including transportation to and from the Mall of the Emirates. More importantly, a tour like this gets one out of the mall and into the overlooked neighborhoods. Now I’m wondering which tour to try next: Indian or Arabian?

Question: Have you tasted these foods before? Or had your own food adventure?  

  1. February 24th, 2013 at 15:49 | #1

    Hi Holly,
    Ah, where to start… many of the dishes in your post are on my -favorite things to eat- list.
    I loveee Ethiopian food and enjoy the injeera with Zigne topped with freshly ground green pepper and garlic sauce and eaten straight from the steel tray.
    Koshari, fateer with cream and honey, taamiya (btw they make the same in Sudan (it has a special mention in my novel-in- process) and kushari… yum.
    I envy you my dear!
    When are we going??

    • Holly S. Warah
      Holly S. Warah
      April 18th, 2013 at 23:34 | #2

      Hi Zvezdana, Thanks for reading. Let’s visit some of these places soon. I would love to hear your stories & experiences with these foods. Our first stop will be the Moroccan place!

  2. February 24th, 2013 at 16:20 | #3

    What a lovely and colorful post Holly, truly enjoyed reading it! Yes, isn’t it something, these Frying Pan Adventures!!!

  3. February 24th, 2013 at 21:16 | #4

    Great post Holly! This makes me want to come visit just to take a tour!

  4. February 24th, 2013 at 22:48 | #5

    Eeeeeee! I’m glad Ethiopian food is included in the roster…I can’t wait to book my slot on the tour!

  5. Linda Moren Abuelghanam
    February 25th, 2013 at 04:48 | #6

    Great post, Holly!! I am now hungry! LOL!!

  6. February 25th, 2013 at 07:31 | #7

    I felt full by the time I’d read this post! Such a unique look at a side of Dubai few people know about.

  7. February 25th, 2013 at 10:16 | #8

    Holly, you are so eloquent! I’m thrilled to read this post – your group was super fun to walk around and eat in Hor Al Anz with. That little neighbourhood is just brimming with food discoveries…there’s a new Moroccan place that’s just opened, so I’ve got to try that one too!

    Oh if you need directions to Tagine Al Fassi, just let me know – I’d be happy to guide you back there! :)

    Thanks again for the lovely post and review. It’s amazing to see the tours through the eyes and words of those who come and eat with me!

    • Holly S. Warah
      Holly S. Warah
      April 18th, 2013 at 23:33 | #9

      Hi Arva, Thank you for the great tour & the generous comment. I look forward to the next tour!

  8. Zeina
    February 25th, 2013 at 11:23 | #10

    Holly,

    Loved the review, reading it brought me right back to that evening and now I’m craving some bastilla :-)

    I think I’m considering the Arabic tour next, I really want to see what Arva has in store for us although I severely doubt she would disappoint on either tour :-)

    Lovely meeting you!

    • Holly S. Warah
      Holly S. Warah
      April 18th, 2013 at 23:32 | #11

      Hi Zeina,
      It was great meeting you, too. Thanks for reading and stopping by!

  9. February 27th, 2013 at 16:56 | #12

    Visiting Dubai in two weeks, trying to convince my husband to do one of these tours! Thanks for the review!

  10. Fatima JJ
    March 27th, 2013 at 11:59 | #13

    Since you like eating out in Dubai, I suggest you start using Forkly (https://forkly.com/).

    Forkly is a social network for rating restaurant dishes & posting photos of dishes. It’s like twitter/instagram for foodies! It’s an easy simple way to check out photos of what dishes people are eating around you & to easily recommend the dishes you love & discover new dishes/restaurant.

    It is becoming really popular in Middle East, especially Dubai.

    And keep up the great work with your blog!

    • Holly S. Warah
      Holly S. Warah
      April 18th, 2013 at 21:14 | #14

      Thank you, Fatima, I will check it out.

  11. September 27th, 2013 at 09:14 | #15

    i will check the food

  12. October 16th, 2013 at 00:29 | #16

    i will tased the food realy good food

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