Fly First Class From Your Kitchen: Emirates-Inspired Recipes to Live (and Dine) Like Royalty

You may not be stepping into an Emirates First Class suite today — complete with endless caviar, Dom Pérignon, and a personal shower at 40,000 feet — but who says luxury has to come with a boarding pass?

Because darling, fabulous living isn’t about your location.
It’s about your attitude… and maybe just a little bit of saffron.

Today, we’re bringing the decadence of the skies down to earth — straight to your kitchen. If you can’t fly First Class, you can certainly eat like you did — and better yet, share it with the people you love.

White gloves? Optional. Glamorous attitude? Strongly encouraged.

THE EMIRATES-INSPIRED FIRST CLASS MENU

Apple Raisin Crêpes with Cream Cheese Filling

Soft, sweet, creamy, and kissed with spice — these crepes are a dessert disguised as breakfast or a treat to end your meal like royalty.

APPLE RAISIN COMPOTE

  • 250 g Granny Smith apples (peeled, chopped)

  • 70 g raisins

  • 100 ml water

  • 60 g white sugar

  • 40 g unsalted butter

  • 1 cinnamon stick

  • 1 vanilla bean pod

To make it:
Melt butter in a pan, stir in sugar. Add water, cinnamon stick, and split vanilla pod. Bring to a boil. Add chopped apples and simmer until tender. Stir in raisins and remove from heat. Discard cinnamon stick and vanilla pod.

CREAM CHEESE FILLING

  • 150 g cream cheese

  • 50 g sour cream

  • 20 ml lemon juice

  • 6 ml vanilla extract

  • 40 g white sugar

To make it:
Dissolve sugar in lemon juice and add vanilla. Mix with cream cheese and sour cream until smooth and creamy.

CREPE BATTER

  • 4 eggs

  • 150 g flour

  • 300 ml milk

  • 20 g sugar

  • Pinch of salt

  • 40 g melted butter

  • 1 vanilla bean pod

To make it:
Whisk eggs, sugar, salt, and melted butter. Add flour, then slowly whisk in milk. Stir in vanilla seeds from the pod. Let the batter rest for 15 minutes, then cook in a lightly greased skillet for 2–3 minutes per side.

To assemble:
Lay out your crêpe, spread with the cream cheese filling, spoon the compote on one quarter, fold in half, then into a triangle. Repeat. Serve warm, and don’t be surprised if your guests start calling you “Chef de Luxe.”

ARABIC LENTIL SOUP

Comforting, hearty, and delicately spiced — this soup is a First Class favorite that warms you from the inside out.

INGREDIENTS

Vegetables & Lentils

  • 300 g yellow lentils

  • 100 g onion (sliced)

  • 80 g celery (chopped)

  • 120 g carrots (julienned)

  • 250 g potato (cubed)

Seasoning & Stock

  • 1.5 L vegetable stock

  • 2 g cumin powder

  • 1 g white pepper

  • 12 g salt

  • 40 g corn oil

INSTRUCTIONS

Step 1 – Prep the Base:
Rinse and drain lentils. Heat corn oil in a large pot. Sauté onions, celery, potatoes, and carrots for 3 minutes. Add lentils and cook for 5 minutes, stirring frequently. Add cumin, white pepper, and salt. Stir for 1 minute. Pour in the stock and bring everything to a boil.

Step 2 – Simmer & Blend:
Reduce the heat and simmer for 35 minutes, or until lentils are completely tender. Use a hand blender to purée the soup until smooth and velvety. Taste and adjust seasoning as needed.

To serve:
Ladle into bowls and pair with toasted Arabic bread or crispy pita chips. Add lemon wedges on the side for a zesty twist.

Suzanne MooreComment