Omani cuisine is a hidden gem in the Middle Eastern food scene, with a delectable combination of rich flavours, fragrant spices, and centuries old culinary traditions. Omani cuisine reflects influences from India, Persia, and East Africa, which stem from the country’s past as a significant commercial hub. Whether you’re visiting Oman or just curious about its culinary culture, this blog features some of the traditional Omani delicacies that every foodie should try. It offers a taste of the country’s unique heritage and hospitality.
Shuwa is one of Oman’s most well known meals, usually served for special occasions and festivals. This slow cooked lamb or goat dish is marinated in an Omani spice blend that includes cardamom, cloves, and cinnamon before being wrapped in banana leaves and cooked for up to 48 hours underground. As a result, the meat is tender, delicious, and falls right off the bone. Shuwa is traditionally eaten with rice, making it an enjoyable meal.
Majboos, also referred to as Kabsa in other parts of the Arabian Peninsula, is a scented rice dish that has often been compared to biryani. The dish consists of long grain rice cooked with saffron, tomatoes, and spices such as black lime, turmeric, and coriander. Chicken, lamb, or fish is usually placed on top of the dish, and this creates a satisfying and savoury supper. Majboos is often accompanied by a serving of yoghurt and crisp lettuce, which acts as a welcome foil to the strong flavours.
Given Oman’s long coastline, seafood plays an important role in its cuisine. One of the most popular seafood dishes is Mashuai, a simple yet delicious grilled kingfish paired with tangy lemon infused rice. The fish is marinated in a spice mixture before being grilled to perfection, resulting in a smokey, delectable dish that highlights the freshness of the shellfish. It is a must try for seafood lovers visiting Oman.
Harees is a classic food that is usually enjoyed during Ramadan because of its rich, filling texture. It is composed of wheat and meat (lamb or chicken), which is cooked slow until thick and creamy, like a porridge. The food has a light taste, depending on the natural flavour of the ingredients, but is sometimes served with ghee or butter on top. Harees is famous for its nutritional properties and is usually served as a warm food during the holy month.
No culinary tour of Omani food would be complete without the sampling of Halwa, the nation’s most popular dessert. This decadent, gelatinous dessert is produced from a mixture of sugar, ghee, rose water, saffron, and nuts, giving a rich texture and intense, scented taste. Halwa is regularly consumed with Omani coffee (kahwa), which is slightly bitter in taste, providing the ideal complement of flavours. It’s a celebratory staple and is usually served to visitors as an act of hospitality.
Omani traditional food is a rich blend of culture, history and flavour. From the tenderness of Shuwa to the aromatic Majboos and nourishing Harees – each dish exemplifies Oman’s rich traditions and diverse influences. Omani cuisine, from the charcoal grill freshness of Mashuai to the sweet pleasure of Halwa, tells a story about its origins. When you visit Oman, be sure to try these dishes to get a true sense of the country’s hospitality.
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