Oman has a vast desert, a picturesque coastline and majestic mountains. This Middle Eastern state borders other Arab countries and is also close to Iran, India and Somalia, which have had a significant impact on the history and culture of the sultanate. Such interweaving of various traditions and sharp geographical contrasts could not help but be reflected in the local cuisine.
The gastronomy of the Sultanate is extremely multifaceted. Due to the climate, Omanis do not use vegetables very actively, but they adore spices - cardamom, cinnamon, black pepper, cloves - which add zest to each dish and allow you to play with flavor combinations. In the north of the country, the cuisine resembles Indian: the food there is spicy and hot due to the addition of various seasonings and chili. On the southern coast, where people from East Africa historically live, one of the main ingredients is coconuts. And in the mountainous regions, people cannot live without meat, which is dried for better storage, and also prepared from wheat and fresh cow or camel milk.
In Oman, it is considered extremely rude to come to a house and refuse to dine with the hosts. Omanis are very welcoming: first they offer guests tea or coffee and fruit, then they bring out the main dishes, which are served to the whole company at once. According to custom, the meal takes place right on the floor, and it is customary to eat with the right hand. At the end, sweets are served, most often halva, and coffee.
Twenty years ago, it was very difficult to find an Omani restaurant in the sultanate, and before the oil boom of the 1970s, restaurant culture as such was practically non-existent. In those days, local dishes were prepared and eaten at home, with the family. However, the situation has changed dramatically. In large cities, tourists can find restaurants of local cuisine in any price range.
Machboos
A traditional dish from the Persian Gulf, somewhat reminiscent of pilaf. Meat, usually chicken, is marinated in spices, fried, and then simmered in broth over low heat. When the meat is done, it is removed and rice is cooked in the remaining broth. The result is an incredible combination of soft, juicy meat and aromatic grains.
Harissa
One of the national dishes of Oman is a thick stew made from wheat and stewed chicken. Harissa is a dish with a long history, mentioned in a cookbook dating back to the 10th century. It is usually served on special occasions –– holidays, weddings and family dinners during the month of Ramadan.
Shuva
Another popular dish served during Eid al-Fitr, the holiday marking the end of Ramadan, is a cooking process that can take up to 48 hours. First, the meat is marinated in spices such as coriander, chilli, cloves and cumin. It is then wrapped in banana leaves and a palm fibre bag, and then placed in a clay pit with hot coals and cooked for a long time. The result is a meat so tender that it falls off the bones and melts in your mouth.
Halva
The most famous dessert in Oman. However, it is not like halva in the usual sense. In the sultanate, it is a thick jelly made from sugar, rose water, saffron, cardamom and nuts. It is usually served with coffee, which creates a pleasant contrast of sweet and bitter tastes.
The 31st International Tourism and Hospitality Exhibition is in full swing! Visit Oman stand B1045 to learn more about the Sultanate’s best tourism offers!