Celebrating UAE Flavours Through Food Styling

By Fahmim Arif — Food Stylist & Content Creator, UAE

The UAE has shaped the way I cook, create, and dream. Working as a food stylist in the UAE, a country where the food industry grows every single year and new restaurants open almost weekly, has been the biggest inspiration behind my work. There is an energy here — a mix of heritage, innovation, and multicultural flavours — that naturally pushes creativity forward.

Every project I take on feels like a small contribution to this place I now call home. Through every styled plate, every story told through textures and colours, the aim is simple: to make this country even greater through the craft of food styling.

Why UAE Cuisine Inspires My Styling

Living here has introduced me to flavours and ingredients that carry warmth, generosity, and deep cultural stories — fresh herbs, vibrant spices, tahini, labneh, local produce, seasonal herbs from neighbourhood markets, and the incredible diversity of Levantine, Emirati, and Middle Eastern cooking.

Styling food in the UAE isn’t just about aesthetics; it is about honouring this region’s hospitality and elevating its dining experience. From traditional mezze spreads to modern fusion plates, the goal is always to celebrate where we are — through colour, texture, and thoughtful presentation.

To mark this year’s National Day and everything the UAE has given me — opportunities, collaborations, creativity, and a home for my food styling career — I created a mezze inspired by the colours of the UAE flag:

• Green — Coriander & Mint Hummus
  
• White — Garlic Labneh
  
• Red — Spiced beetroot Falafels
  
• Black — Olives for depth and contrast
  

This mezze isn’t just food — it’s gratitude for every shoot, every collaboration, every brand that trusted my hands and vision. It is my way of saying:
Thank you, UAE.  For letting me grow, create, and style the flavours of this region with pride.

Ingredients

• Chickpeas cooked 1 cup
• Baking soda 1 tsp
• Fresh coriander leaves 1 cup
• Fresh mint leaves ½ cup
• Garlic 2 cloves
• Tahini 3 tbsp
• Juice of 1 lemon
• Olive oil 3–4 tbs
• Salt to taste
• Ice cubes 1-2

Instructions

1. Soak the dried chickpeas overnight in plenty of water. The next day, drain and add them to a pot with fresh water and 1 tsp of baking soda.
2. Simmer on medium heat until very soft — enough to mash easily between your fingers. Drain, rinse lightly, and cool completely before blending.
3. Add the chickpeas, coriander, mint, garlic, tahini, and lemon juice to a food processor. Blend until smooth, drizzling in olive oil as it mixes.
4. Add cold water or ice cubes, one spoon at a time, until the hummus turns creamy and light. Taste and season with salt. Finish with a swirl of olive oil and a sprinkle of herbs.