Oman
Ask what Oman eats and the answer starts with this: frankincense-scented crossroads cuisine: slow pit-roasted lamb, kingfish, dates and rosewater halwa. Look for Shuwa (banana-leaf-wrapped spiced lamb buried over embers for days; Eid ritual), Omani halwa (glossy saffron-rosewater confection stirred for hours in copper vats) and Omani kahwa (cardamom-rosewater coffee served with dates and halwa). Spiced meat wrapped in palm or banana leaves and buried in a hot pit for one to two days at Eid. This atlas has 28 Oman dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Madrouba
Rice beaten with chicken and spices into rich savory mash. Ready in 30 minutes prep and 1 hour 30 minutes…
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Majboos
Spiced rice with chicken, lamb or fish and dried lime. Ready in 30 min prep and 1 hr 30 min…
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Maleh
Salted fish packed in brine, cooked with rice or eaten with bread. Ready in 20 minutes prep and 45 minutes…
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Mashuai
Spit-roasted kingfish served with lemon rice. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A main recipe…
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Mishkak
Charcoal meat skewers brushed with tamarind, sold roadside at dusk. Ready in 30 minutes prep and 20 minutes cooking. Serves…
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Omani dates
Khalas and fardh dates served with coffee to every visitor. 10 minutes to prepare. Serves any number. A snack recipe…
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Paplou
Light fish soup with dried lime and turmeric; coastal favorite. Ready in 20 minutes prep and 35 minutes cooking. Serves…
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Qadeed
Salted meat strips dried in the sun, later cooked with rice. A charcuterie & cured recipe from Oman.
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Rukhal bread
Tissue-thin crisp bread eaten with honey or curry. Ready in 20 minutes prep and 20 minutes cooking. About 10 breads.…
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Sakhana
Wheat porridge cooked with dates and butter, eaten during Ramadan. Ready in 15 minutes prep and 2 hours cooking. Serves…