Oman’s traditional cuisine; Colorful trip to original Arabic tablecloths

“Shuwa” is usually made of bone slices of lamb or goat; But sometimes they use beef or camel for this dish. The meat is tasted with a combination of aromatic spices such as red pepper, cardamom, clove, cumin or coriander.

The cooking process is very long. In fact, the Omani usually eat the meat on the first day of Eid and on the second or third day. After tasteing the meat with the Omani spices, it is wrapped in the banana leaves or palm leaves and placed in an underground sandy oven.

The meat is cooked gently for between one and two days. It may sound a little weird; But the end result is one of the most delicious Omani dishes.

Omani Bread has many different types. Some of them are thick and circular; Others, however, look thin and crisp and as much as a small plate. Most Omani make their bread at home; But in addition to home and bakeries, these breads are also served in restaurants.