Camel is a cultural staple in Emirati cuisine, and Aseelah celebrates it with modern plating. Three sliders arrive, each topped differently to showcase versatility. The camel meat is lean and subtly gamey — nothing like beef. The cheese variant anchors the flavor, the BBQ adds sweetness, and the date-haloumi slider bridges tradition with contemporary technique. Multiple reviewers mention the novelty combined with genuine flavor.
Tips from diners
If you've never had camel, this is the refined way to try it. The sauce toppings make it accessible.
This is Aseelah's signature creation. Boneless chicken legs are opened flat, filled with pitted Medjool dates and a fragrant Bezar spice blend (a Levantine mix of cinnamon, cardamom, and pepper), then rolled tightly. It's pan-roasted until the skin crisps and the dates inside caramelize. Reviewers specifically call out 'the perfect mingling of local spices with sweet dates' and how the sauce coating the plate ties the dish together.
Tips from diners
This is the dish to order at Aseelah. It's on every review and consistently delivers.
Kunafa is a beloved Gulf dessert, and Aseelah delivers a refined version. The phyllo shreds are fried until golden and crisp, creating a textural contrast with the creamy filling underneath. Warm date syrup is poured tableside, melting into the layers. This is a showstopper dessert that ends the meal on an indulgent note.
Tips from diners
Order at the start of your meal so it's prepared fresh. Eat immediately while the phyllo is still crispy.
Aseelah's vegetarian mezze respects the components. Each item arrives separately so flavors don't muddy. The hummus is whipped to order, the baba ghanoush smoky, and the tabbouleh bright with lemon and parsley. The olive selection changes seasonally. Perfect as a starter or a light main.
Tips from diners
Pair this with grilled vegetables as a side for a complete plant-based meal.
This dish exemplifies how Aseelah sources from Emirati homes. Loomi — dried limes that are a cornerstone of Gulf cooking — gives the braising liquid tartness and a herbal note. The lamb braises for hours until it pulls from the bone with a fork. The meat tastes like what reviewers call 'true Emirati home cooking' but with refined presentation.
Tips from diners
This is a shared dish — portions are large and meant for two people to pick at. Arrives still steaming in a hot bowl.
Aseelah (meaning 'one belonging to a great heritage and family' in Arabic) opened at Radisson Blu Deira Creek with a mission to elevate traditional Emirati cuisine. The kitchen sources recipes directly from Emirati family homes, with chefs regularly visiting local families to master techniques. The restaurant features nightly themed buffets highlighting different Middle Eastern cuisines: Lebanese, Turkish, Moroccan, and Emirati. Each dish balances tradition with refined plating.
Book at least 2-3 days ahead for dinner, especially if you want a window table overlooking the creek. Call the hotel directly or book on OpenTable.
Nightly themed buffets are available (Lebanese on Mondays, Turkish on Tuesdays, etc.). Check the schedule when booking if you want the buffet experience instead of à la carte.
Request a table near the glass walls during your reservation. The creek views at sunset are stunning and worth planning for.
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