oman Is My Kitchen
OMAN Breakfast Appetizers Soups and salads
OMAN Main Dishes
dessert
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The cuisine of Oman, which is part of the Khaleeji cuisine is influenced by various cultures and regions.
Omani cuisine is rich in spices, herbs, and marinades, and often features dishes based on chicken, fish, lamb, and rice1. Some of the most popular Omani dishes are:
Majboos: Rice mixed with saffron and cooked with spicy red or white meat.
Shuwa: Meat marinated with spices and roasted in an underground oven.
Mashuai: Roasted kingfish served with lemon rice.
Mushaltat: Flatbread stuffed with honey, meat, spinach, or cheese. Dates: A staple fruit that is often served with kahwa, a traditional Omani coffee.
Omani cuisine is not very spicy and is seldom served warm. It is a delicious fusion of flavours that reflects Oman’s position as a vast trading empire at the intersection of traditional spice trade routes.
Omani cuisine is rich in spices, herbs, and marinades, and often features dishes based on chicken, fish, lamb, and rice1. Some of the most popular Omani dishes are:
Majboos: Rice mixed with saffron and cooked with spicy red or white meat.
Shuwa: Meat marinated with spices and roasted in an underground oven.
Mashuai: Roasted kingfish served with lemon rice.
Mushaltat: Flatbread stuffed with honey, meat, spinach, or cheese. Dates: A staple fruit that is often served with kahwa, a traditional Omani coffee.
Omani cuisine is not very spicy and is seldom served warm. It is a delicious fusion of flavours that reflects Oman’s position as a vast trading empire at the intersection of traditional spice trade routes.
Main Chicken machbous 
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour
6 tbsp vegetable oil1 onion
chopped
3 garlic cloves
or 1 tbsp garlic paste
2 cinnamon sticks
8 cardamom pods
3 tsp baharat spice mix
2 green chillies
halved or roughly chopped (optional)
2 dried limes
2 tbsp tomato purée
1-1.5kg whole chicken
cut into 8 pieces, skin left on or removed according to your preference
3 tomatoes
finely chopped
½ red or green pepper
chopped
600g basmati rice
50g blanched almonds
(optional)
10g coriander
finely chopped
½ pomegranate
seeds only (optional)
step 1
Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
step 2
Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
step 3
Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
step 4
Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
step 5
Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.
Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
step 2
Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
step 3
Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
step 4
Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
step 5
Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.
Main Chickpea curry
Serves: 4
Preparation time:10 minutes
Cooking time:35 minutes
2 Tbsp olive oil2 medium onions
4 garlic cloves
2 Tbsp fresh ginger,peeled and minced
2 Tbsp paprika
2 Tbsp cumin
2 Tbsp turmeric
3 Tbsp curry
2 tsp salt
1 tsp pepper
6 Tbsp tomato paste
1.5 cups coconut milk
3 cups cooked chickpeas
Fresh cilantro
2 limes
2 cups jasmine rice,cooked
Pour the olive oil into a hot skillet.
Add the chopped onions and garlic and cook, stirring occasionally.
For the chickpea curry:
When the onion is translucent, add the spices: ginger, cumin, paprika, turmeric, curry and salt and pepper.
Combine everything.
Then add the tomato paste, coconut milk and chickpeas and mix. Simmer for 30 minutes over low heat, stirring occasionally.
Serve with rice and sprinkle with chopped cilantro. Place a quarter of a lemon on top of each serving.
Add the chopped onions and garlic and cook, stirring occasionally.
For the chickpea curry:
When the onion is translucent, add the spices: ginger, cumin, paprika, turmeric, curry and salt and pepper.
Combine everything.
Then add the tomato paste, coconut milk and chickpeas and mix. Simmer for 30 minutes over low heat, stirring occasionally.
Serve with rice and sprinkle with chopped cilantro. Place a quarter of a lemon on top of each serving.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
OMAN
"May every sunrise hold more promise, and every sunset hold more peace."
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2 Recipes
2 Main dishes
