The Sultanate of Oman is an Arab country in the southeastern coast of the Arabian Peninsula. Holding a strategically important position at the mouth of the Persian Gulf, the nation is bordered by the United Arab Emirates to the northwest, Saudi Arabia to the west, and Yemen to the southwest, and shares marine borders with Iran and Pakistan.
From the late 17th century, the Omani Sultanate was a powerful empire, vying with Portugal and Britain for influence in the Persian Gulf and Indian Ocean. At its peak in the 19th century, Omani influence or control extended across the Strait of Hormuz to modern-day Iran and Pakistan, and as far south as Zanzibar (today part of Tanzania). As its power declined in the 20th century, the sultanate came under the influence of the United Kingdom. Historically, Muscat was the principal trading port of the Persian Gulf region. Muscat was also among the most important trading ports of the Indian Ocean.
Oman is an absolute monarchy – the Sultan Qaboos bin Said al Said has been the hereditary leader of the country since 1970. Sultan Qaboos is the longest-serving ruler in the Middle East.
Omani cuisine is diverse and has been influenced by many cultures. Omanis usually eat their main daily meal at midday, while the evening meal is lighter. During Ramadan, dinner is served after the Taraweeh prayers, sometimes as late as 11 pm. However these dinner timings differ according to each family – for instance, some families would choose to eat right after maghrib prayers and have dessert after taraweeh.
Arsia, a festival meal served during celebrations, consists of mashed rice and meat (sometimes chicken). Another popular festival meal, shuwa, consists of meat cooked very slowly (sometimes for up to 2 days) in an underground clay-oven. The meat becomes extremely tender and it is infused with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal consisting of a whole spit-roasted kingfish served with lemon rice.
Rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner. Chicken, fish, and lamb or mutton are regularly used in dishes. The Omani halwa is a very popular sweet, basically consisting of cooked raw sugar with nuts. There are many different flavors, the most popular ones being the black halwa (original) and the saffron halwa. Halwa is considered as a symbol of Omani hospitality, and is traditionally served with coffee.
Shurbah is a very popular dish in Oman, and can be made in many different ways. It is basically a pureed vegetable soup, to which I’ve added a number of Omani spices to give it a really wonderful flavor profile. It is not difficult to make and I hope you enjoy it, Citizens!
Battle on – The Generalissimo
4 tablespoons of butter
1 onion, finely chopped
2 potatoes, peeled and finely chopped
2 carrots, peeled and finely chopped
1 small yellow pepper, chopped
1 small red pepper, chopped
¾ cup sliced cabbage
1 cup celery, de-stringed and small sliced
2 tomatoes, chopped
4 cups chicken stock
4 tablespoons organic oatmeal, mixed with 2 cups of water
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
½ teaspoon ground fennel
1 teaspoon turmeric powder
1 teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon cayenne pepper
2 teaspoons crushed dry thyme
2 tablespoons fresh lemon juice
breast of chicken, sliced
2 red hot chilis, finely sliced
black pepper to taste
olive oil for drizzle
In a large saucepan, melt butter, add all ingredients, except lemon juice and bring to a boil.
Reduce to simmer for 1 hour.
Remove from heat, with a stick mixer, puree soup; add lemon juice.
Add chicken and top with black pepper and chili and a good drizzle of olive oil.