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Oman (Omani Recipes)

World Cuisine Recipes

 
   The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa, a sticky sweet gelatinous substance which is made from brown sugar, eggs, honey and spices. More substantial meals often have rice as the main ingredient, together with cooked meats. The main daily meal is usually eaten at midday, while the evening meal is lighter. Chicken, fish and mutton are regularly used in dishes. A favourite drink is laban, a salty buttermilk. Yoghurt drinks, flavoured with cardamom and pistachio nuts are also very popular.
Breakfast Tea
Ingredients:

3 cups of water
3 Tablespoons sugar
2 tea bags or 2 tsp. of loose tea
1 Tablespoon fresh or ground ginger or a tsp. ground cardamom
170 g can of unsweetened evaporated milk
Cooking Instructions:
Put the water, sugar and tea into a teapot and bring to a boil over high heat. Boil for 2–3 minutes. Add the canned milk, and if using ground cardamom, add that too. Bring again to a boil. Then immediately remove from the heat (before it rises and comes out of the teapot). Strain into a thermos. If using ginger, add that to the thermos first. Enjoy piping hot.
Chicken Kabouli
Ingredients:

8 pieces or 1.5 kg chicken
12 cups or 3 litres water
3 small cinnamon sticks
1 teaspoon of each of: whole cardamom, whole cloves and whole black pepper
3 tablespoons Omani mixed spices
3 cubes Maggi Chicken Stock
3 tablespoons ghee
1 tin or 400 g dingo (chickpeas, drained)
3 cups or 600 g basmati rice, washed and drained
4 tablespoons sultanas and raisins
1½ teaspoons saffron soaked in ¼ cup or 60 ml rose water
Cooking Instructions:
Put chicken in water and bring to boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mixed spices and Maggi Chicken Stock cubes. Simmer on low heat for 30 minutes, or until almost cooked. Remove and set aside. Drain stock and set aside. Add 9 cups or 2¼ litres of stock into a large pot. Add more water if necessary. Bring to boil, then add the rice and cook for 10 minutes or until rice is ¾ cooked, remove and drain. Melt the ghee in a large pot, sauté dingo (chickpeas) and raisins for 2 minutes, remove from the ghee using a slotted spoon and set aside. Arrange the boiled chicken at the bottom of the same pot, add the boiled rice. Sprinkle saffron and rosewater mixture on top. Add the dingo and raisins mixture. Cover the pot; cook on low heat for 25 minutes or until rice is cooked. Garnish with fried onions on top.
Flat Pancakes
Ingredients:

1 cup of brown flour (in Oman, flour #2 or #3)
2 cups of water
1/2 teaspoon salt
1 teaspoon ground cardamom
Butter and honey
Cooking Instructions:
In a mixing bowl combine the flour, water, salt and ground cardamom. Beat well with a spoon. Pour about 1/8 cup of batter on a hot and lightly greased griddle or heavy skillet. Cook until golden brown on the bottom. Flip and cook until the other side is also a golden brown. Drizzle with a little butter. Pour honey over it and serve.
Khabeesa
Ingredients:

3/4 cup of khabeesa (farina or "Cream of Wheat")
5 cups of milk
1/3 cup sugar (more or less to your tastes)
1 Tablespoon ground cardamom
2 Tablespoons of butter
2 Tablespoons of rose water, optional
1/2 teaspoon of saffron powder or one big pinch of saffron threads
Cooking Instructions:
Combine all of the ingredients in a sauce pan. Bring to a boil. Reduce heat to the lowest level and simmer for 10 minutes, stirring occasionally. Serve warm in individual bowls or on small desert plates. Drizzle with butter, if desired.
Persian Beef-and-Split-Pea Stew
Servings: 6
Ingredients:
4 medium onions, chopped (about 4 cups)
3 tablespoons vegetable oil
1 pound boneless beef chuck, cut into 3/4-inch cubes
1/2 teaspoon crumbled saffron threads
1/4 teaspoon turmeric
4 cups water
1 (28-ounce) can crushed tomatoes
1/2 cup dried yellow split peas, picked over and rinsed
1/4 cup tomato paste (preferably Turkish)
2 dried Omani lemons (optional), pierced in several places with a small sharp knife
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 to 3 tablespoons fresh Key lime or lemon juice

Cooking Instructions:
Cook onions in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden brown, 15 to 20 minutes. Pat meat dry and toss with 1 teaspoon salt. Increase heat to high, then add meat, saffron, and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Stir in water and tomatoes, then simmer, covered, 1 hour. Stir in split peas, tomato paste, Omani lemons (if using), cinnamon, allspice, and 1/2 teaspoon pepper and simmer, covered, stirring occasionally, until meat is very tender, 1 to 1 1/4 hours more. Discard Omani lemons and stir in salt and Key lime juice to taste.
Potato and Onion Omelet
Ingredients:

5 eggs, beaten
1 large potato
1 small-to-medium onion
4 Tablespoons of oil
Cooking Instructions:
Peel the potato and cut into pieces (approximately 2cm x 2cm x .5cm or smaller in size). In a skillet, fry the potatoes in the oil until tender, stirring occasionally and covering with the lid in between stirrings. Uncover and add the onions. Stir and fry until the onions and potatoes are slightly browned. Drain away excess oil. You will need only about 1 Tablespoon in which to cook the eggs. Spread the potatoes and onions evenly on the bottom of the skillet. Pour the eggs over the potatoes and onions. Sprinkle with salt and black pepper, to taste. As the bottom of the eggs get firm, slightly lift the eggs with a spatula. Tilt the skillet and allow the uncooked egg from the top to run to the bottom of the skillet. When all of the egg is relatively firm and the bottom is lightly browned, flip the whole omelet to brown the other side. Once both sides are lightly browned, remove from heat and serve.
Raised Pancakes
Ingredients:

1/2 cup of white flour (in Oman, flour #1 or #2)
1/2 cup of brown flour (in Oman, flour #2 or #3)
2 Tablespoons baking powder
1/4 teaspoon salt
3 Tablespoons of sugar
1 beaten egg
1 1/4 cups of prepared milk
2 Tablespoons of cooking oil
Butter and honey
Cooking Instructions:
In a mixing bowl combine the flours, baking powder, salt and sugar. In another mixing bowl combine the milk, eggs and oil. Add the wet mixture to the flour mixture all at once. Stir just until blended. Do not over stir. It will still be slightly lumpy. Pour about 1/4 cup of batter on a hot and lightly greased griddle or heavy skillet. Cook until bubbly on the top and set at the edges (golden brown on the bottoms). Flip and cook until the other side is also a golden brown. Drizzle with a little butter. Serve with honey or syrup.
Shakshouka
Ingredients:

1/4 cup of finely chopped onion
2 Tablespoons of margarine or butter
4 cups of peeled and chopped ripe tomato
1/4 - 1/2 teaspoon cayenne pepper (red pepper powder)
3 Tablespoons of chopped fresh parsley, cilantro or coriander
7 medium eggs
Salt, to taste
Cooking Instructions:
Saute the chopped onion in 2 Tablespoons of butter in a sauce pan until translucent. Add the tomatoes, cayenne pepper and chopped parsley. Heat. Then simmer over low heat for 15-20 minutes, until the tomatoes are very tender. Add eggs and salt. Stir. Cook over low heat for another five minutes stirring occasionally. Serve hot on a plate with pita bread on the side.
Soupy Oatmeal
Ingredients:

3/4 cup of oatmeal
4 1/2 cups of (prepared) milk
1/4 cup sugar
1 Tablespoon ground cardamom
Cooking Instructions:
Combine all of the ingredients in a sauce pan. Bring to a boil. Then reduce heat and simmer for 4-5 minutes. Stir about once a minute while it is cooking. Serve hot in individual bowls.
Sweet Vermicelli (Swayweih)
Ingredients:

2 cups of dry, uncooked swayweih noodles (1/2 inch vermicelli pieces)
4 Tablespoons of margarine or butter
1/2 cup of finely chopped onion
1/3 cup desiccated coconut, optional
1/3 cup of sugar
3 eggs
1 Tablespoon of ground cardamom
1 large pinch of saffron powder
Cooking Instructions:
Saute the chopped onion in 2 Tablespoons of butter until lightly browned. Remove the onions from the saute pan and place in a bowl on the side. Scramble the eggs in the saute pan by frying them while constantly stirring them (so that the eggs are cooked in small pieces). In a separate sauce pan, bring water to boil and add the vermicelli. Cook until the vermicelli is just tender. You want the vermicelli to be firm (yet cooked). You do not want it to be soft and smashed together. This thin vermicelli goes from the "just cooked" phase to the "soft and smashed" phase quickly so you will have to be diligent in watching it and removing it from the heat as soon as it is cooked. Drain. In the sauce pan put the remaining 2 Tablespoons of butter, the cardamom, saffron, sugar, cooked onions and eggs, and coconut. On top of all this, add the cooked vermicelli. Return to the heat (med-low heat) and cook while stirring for one minute. Serve warm.
 

World Cuisine Recipes

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