Oman recipes
Recipes from Oman: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Madrouba: Omani Spiced Chicken and Rice Porridge
A recipe for madrouba, an Omani home dish of long-grain rice, chicken, dried lime, and spices such as turmeric and cumin. True to its name, 'beaten rice,' the rice is cooked until it collapses and then mashed with a wooden spoon, finished with cardamom ghee and fried onions. Covers preparing the dried lime and a heat that avoids scorching.
Omani Halwa: Oman's Festive Sweet with Saffron, Cardamom and Rose Water
Omani halwa made with sugar, cornstarch, rose water, saffron, cardamom and ghee. Covers the custom of eating it with kahwa and dates, regional differences such as Nizwa and Al Batinah, heat control for a glossy finish in an ordinary pot, substitutes, storage and nut cautions, in standards that keep a home cook from getting lost.
Omani Shuwa: Slow-Roasted Spiced Lamb, Adapted for a Home Oven
Omani festival dish shuwa, adapted with lamb shoulder, dried lime, and spices for a home oven. Covers the culture of slow cooking in an underground oven, regional names and ways of eating in the north and south, a 12-hour marinade, wrapping, doneness, storage, and substitutes, and what flavor to protect since home cooking cannot reproduce the same smoke.