In Arabic, Shuwa refers to cooked meat. It's a popular meal in Oman, and it's commonly served on major occasions like Eid. The Shuwa cuisine requires a lengthy cooking period. In reality, Omanis typically cook the meat on Eid's first day and eat it on the second or third day.

The Shuwa is marinated in Omani spices, wrapped in banana leaves or palm leaves, and cooked for one to two days in an underground sand oven. This may appear to be an unusual way, yet Shuwa meat is one of the most delicious meals available.

Ingredients:

• 1 leg of lamb or 1 shoulder of sheep; 3 tbsp white vinegar; 3 tbsp of garlic paste or 10 cloves (mashed); 50 ml of vegetable oil; 1 tbsp brown sugar; 1 or 2 banana leaves to wrap your meat in

• Baharat spice mix: 1 tbsp cloves; 1 tbsp coriander seeds; 2 tbsp cumin seeds; 1 or 2 cinnamon sticks; 5-8 cardamom pods; 2 tbsp chili flakes; 2 tbsp black peppercorns; 1 tbsp salt; 4 whole dried limes

• Saffron Rice: Pinch of high-quality saffron strands; 1 tsp granulated sugar; 3 cups Basmati rice; 4 cups waterr; 2 tbsp vegetable or olive oil; Salt

Instructions:

Marinating the meat

• Place all the spices into a blender and blitz until you have a fine powder.

• Combine the baharat mix with mashed garlic, vinegar, and oil. Mix them together well until you have formed a thick paste.

• Using a knife, cut small slits all over the meat to allow the marinade to absorb. Pour the marinade over and massage with your hands into all the creases, folds, and cuts of the meat. Don’t worry if you have excess marinade leftover. Just pour it all over.

• Place the meat onto the banana leaf and wrap it as tightly as possible, if you don’t have a banana leaf, the foil will work just fine. You want to make sure the meat is sealed well like a parcel so all the steam and juices remain inside.

• Now, place your meat inside a roasting tray and if you can leave it to marinate in the fridge for 24-48hrs - just remember to bring it to room temperature before roasting.

• Heat the oven to 150°C/300°F/Gas mark 2

• Once you are ready to cook your meat, place it in the oven and wait, patiently for five hours.

Saffron rice

• Wash the rice and set it aside.

• Take the saffron strands and grind them together with some sugar in a pestle and mortar. Add some water and mix well until all combined, set aside.

• Pour the rice into your cooking pot and add 4 cups of water. Add a small amount of oil and a generous pinch of salt. Once the water begins to lightly boil add in your saffron mixture.

• Cook the rice for roughly 10 mins, or until the rice grains are nice and soft.

• Cook the rice for roughly 10 mins, or until the rice grains are nice and soft.

• Finally, finish off with a garnish of fresh pomegranate seeds and chopped coriander.

In Arabic, Halwa signifies dessert. However, the most well-known Omani sweets are known as Halwa.

It has a thicker, thicker texture than custard. Although the halwa is dark in color, it is not made with chocolate. Sugar, honey, rose water, eggs, Omani spices, and almonds are used to make Omani Halwa. It's typically served with dates and kahwa.

The Omanis serve it on a single large dish with multiple spoons so that visitors and guests may partake in the delicacy.

Ingredients:

1 cup Tapioca flour; 3/4 Cup Water; 2 Cups Sugar; 1/4 teaspoon Red food coloring; 1 pinch of Saffron strands; 1 Tablespoon Ghee; 1 Tablespoon Rosewater; 1/4 teaspoon Cardamom; 1/4 teaspoon nutmeg; 1 Tablespoon Roasted sesame seeds; 1/4 Cup Cashew nuts; 1/4 Cup Almonds Sliced/Blanched

Instructions:

• In a bowl, mix together the tapioca flour and water.

• Add in the food coloring and mix until all is combined, set aside.

• Heat the ghee in a nonstick pan and add in the cashews and almonds. Roast until slightly brown and set aside.

• In a saucepan combine the 2 cups of water and sugar together and bring to a boil until the sugar is totally dissolved. Remove from heat and let cool.

• Next heat up the sugar/water mixture over a low flame.
  Add in the tapioca mixture

• Add the nutmeg, cardamom, and saffron into the pot.

• Keep stirring until the halwa starts to pull away from the side of the pan. Keep stirring and when it seems nice and gelatinous, add in the rose water, sesame seeds, and roasted cashews and almonds.

• Turn off the heat and put the halwa in serving bowls and garnish with additional nuts if desired. It can be served either hot or cold.

Majboos, also known as Kabsa or Makboos, is a classic mixed rice dish from Saudi Arabia. It is well-known in the Arab world, particularly in Gulf nations such as Oman.

The meal is made out of basmati rice, veggies, beef or chicken, and a variety of spices. It's sometimes accompanied by a green salad, traditional bread, and tomato sauce.

Ingredients:

• 1 whole chicken (about 3 lb / 1.5 kg), cut in pieces; 2 onions, thinly sliced; 5 cloves garlic; 4 green hot chili peppers, thinly sliced; 1 tablespoon black peppercorns; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 4 pods green cardamom; 6 whole cloves; 1 teaspoon turmeric; 1 bay leaf; 1 cinnamon stick; 1 dried lime; Salt

• For the chicken spices: 1 tablespoon turmeric; 1 tablespoon garam masala; Salt; Olive Oil

• For the garnish: 4 tablespoons pistachios; 4 tablespoons slivered almonds; 4 tablespoons golden raisins

Instructions:

• In a large bowl, add the rice. Rinse with water 2 to 3 times or until the water is clear. Cover with water and let stand for 30 minutes.

• In a Dutch oven on low to medium heat, add the cut pieces of chicken, season with salt, and cover with 4 cups (1 liter) of water.
• In a skillet on medium to high heat, add 2 tablespoons of olive oil, and add half of the sliced onions. Fry for 2 minutes while stirring.
• Add the garlic, green hot chili peppers, black peppercorns, cumin seeds, coriander seeds, cardamom pods, and cloves. Continue toasting for 2 minutes while stirring.
• Add the turmeric, bay leaf, cinnamon stick, and dried lime. Stir for 30 seconds.
• Add the spice and onion mixture to the Dutch oven with the chicken.
• Stir, and cook covered for 45 minutes.
• Take the pieces of chicken out of the Dutch oven and place them in a large bowl.
• Drain the rice, and add to the chicken broth. Cook the rice covered, on low heat, for about 20 minutes.
• In a small bowl, add the turmeric, garam masala, and 2 tablespoons of olive oil. Mix.
• Pour the spice paste over the chicken and coat each piece carefully.

Garnish

• In a skillet on medium to high heat with 2 tablespoons of olive oil, add the remaining onion. Cook while stirring for 6 minutes or until the onion turns slightly brown.
• Add the pistachios, the almonds, and the raisins and continue frying for 2 minutes.
• Transfer the mixture to a bowl.
• In the same skillet over high heat, add 1 tablespoon of olive oil, and add the marinated chicken pieces.
• Toast the chicken for 2 minutes on each side.

Omani bread has a variety of shapes and sizes. One of them is thick and shaped like a huge round. Another is the size of a tiny circular dinner plate that is crisp and thin.

Bread is popular in eateries to be served accompanying meals, and most Omanis prepare their own at home. There are also bakeries.

Ingredients:

2 cups all-purpose flour; 1 cup water (depending on how you plan to cook it); 1 teaspoon of salt

Instructions:

• Mix together the flour and salt and slowly add water.

• If you are making the dough to cook by placing the dough on the hot griddle with your palm, make it very sticky

• Alternatively, if you are making the dough to pour and spread, then you want the batter to be thin enough to pour so add more water as needed and combine well.

• Heat a hot griddle, to medium-high heat. (please note a nonstick surface does not work for making this bread, use stainless or cast iron.

• Once you make a circle with the dough, use a scraper or paint chipper as soon as the bread crisps on the bottom to loosen and remove.

• Remove and serve warm

Hailing from Oman, Mishkak is a popular street snack consisting of beef, chicken, or mutton that is marinated, skewered, and grilled to perfection. Apart from marinating it for a longer time, the secret to making a perfectly succulent mishkak requires removing the meat from the grill at the exact right moment.

Ingredients:

1 kg beef steak, cubed (use a good cut like rump steak); 2 tbsp. ginger paste; 1 tbsp. garlic paste; 4 tbsp grated raw papaya (acts as a tenderizer); 1/2 tsp. salt; 1 tsp. red chili powder; 1 tsp. turmeric powder; 3 tbsp. oil; 4 tbsp. vinegar; 2 tbsp. tamarind paste or lime juice; 2 tbsp. blended dhania/fresh coriander paste; 1 tsp. cumin powder; 1 tsp. black pepper powder

Instructions:

• Mix all the ingredients well, and then allow the beef cubes to marinate preferably overnight for the meat to tenderize.

• Skewer the meat, and cook over a hot charcoal grill or under an oven broiler until slightly charred and tender. You can brush a bit of oil during the cooking process so that the meat doesn’t dry out. Keep turning the skewers as you grill to ensure the meat is cooked evenly. Be careful not to overcook as this will dry and toughen the meat.

• Serve with fries and a salad.

In Arabic, kahwa signifies coffee. It's known for its flavor and texture, as well as the way it's grown, dried, and cooked. Cardamon powder is commonly used in Omani kahwa.

It, like dates, is an important aspect of Omani hospitality and is also served with Omani Halwa (dessert). The majority of Omanis consume kahwa numerous times during the day. They also prepare pots and occasionally carry them with them when they visit neighbors.

Ingredients:

2 cups of water; 2 inches cinnamon; 2 green cardamoms; 2 cloves; 5 to 6 dried rose petals – optional; 10 to 12 strands of saffron

Instructions:

• In a saucepan, take 2 cups of water. Place the saucepan on the stove-top on a medium flame.

• Add the lightly crushed spices to the water.

• Add 5 to 6 dried rose petals. You can skip rose petals.

• Add 2 tablespoons of sugar or add as per taste.

• Let the water come to a gentle boil on a medium flame.

• Switch off the flame. Place the pan on the kitchen countertop. Add 1 teaspoon green tea. You can add less or more green tea leaves as you prefer.

• Cover the pan with its lid and steep green leaves in the hot water for 2 to 3 minutes.

• After 2 to 3 minutes, pour kahwa tea into small cups using a tea strainer.

• Add 3 to 4 saffron strands and sliced almonds to each cup and stir.

• Serve kahwa and enjoy this fragrant mild green tea. Kashmiri kahwa can be served as an after lunch or dinner tea. You can even have kahwa tea as an evening drink.

Harees is another classic Omani dish. It's made with wheat and meat (chicken) and generally served with a special sauce.

Ingredients:

1 kg lamb or 1 kg chicken, on the bone; 1 kg whole wheat (called 'habb harees' ) or 1 kg pearled durham wheat (called 'habb harees' ); 150g ghee (or traditional samen); salt & freshly ground black pepper, to taste; water, as needed

instructions:

• Soak wheat overnight in plenty of water.
• In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 liter of water & boil until the wheat is beginning to fluff up & soften - skim off any foam or scummy bits on the surface!
• Soak the lamb/chicken in plenty of lightly salted water whilst the wheat is cooking.
• When the wheat is fluffy, rinse & drain the meat.
• In a large, heavy-bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight-fitting lid - you can place a damp cloth or aluminum foil over the pot & then place the lid over that if the lid is not a tight fit.
• Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface.
• Once the wheat is very soft & has lost its shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & gristle. (If all the water has been absorbed add about 3/4 cup - 1 cup of boiling water - if there is too much water but the wheat is cooked, ladle out the excess water.)
• Shred the lamb or chicken if any larger pieces remain - there shouldn't really be any as almost all of it will have 'melted' into the wheat.
• Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency - add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is especially for harees.
• Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm.
• Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well.
• Pour the seasoned ghee over the harees & serve immediately.

Mashuai is an Omani fish delicacy made by spit-roasting a whole fish that has been seasoned with spices and oil. This meal is traditionally made using kingfish, also known as "kanad", which is abundant in Oman's coastal waters. and should not be missed on a visit to the country.

Cumin, powdered coriander seeds, cinnamon, ginger, turmeric, and salt are common spices used to flavor the fish. The roasted fish is typically enjoyed immediately, and it is usually served over a bed of lemon-flavored rice with cashews or rice on the side.

Ingredients:

4 Kingfish; 1 Tbsp Olive Oil; 2 Tbsp Garlic Paste; 1 Tsp Ginger Paste; 1 Tsp Ground Cumin; 1 Juice of Lemon; 1/2 Tsp Ground Turmeric; 1/2 Tsp Ground Cardamon; 1/2 Tsp Ground Black Pepper; 1/4 Tsp Ground Nutmeg

Instructions:

• Clean the Fish and Score on both sides.

• Combine all the ingredients in a bowl and apply them to the fish.

• Allow the fish to marinate for at least 3 hours.

• Place on a baking ware, and bake in a preheated oven at 200 degrees for 20 min. Or you can charcoal grill.

• Serve with Omani lemon rice.