Aroma is intrinsic to the cuisine and comes from the variety of spices that are liberally used, cinnamon, cardamom, cloves, black pepper, onion, ginger, garlic and lime but the piquancy that marks Asian cuisine is missing.
But one thing cannot be denied is that Omani hospitality that accompanies the serving of every meal. Food and festivity go hand in hand and festivals are celebrated with special dishes that are a gourmet's delight. The two main religious festivals- Eid al Fitr and Eid al Adha feature specially prepared dishes. The principal dish is Shuwa, the preparation of which sometimes whole villages participate. An entire cow or goat is marinated in a mix of dried spices, wrapped in banana leaves and then roasted for over 48 hours in a special underground pit oven.
Eid al Fitr is celebrated at the end of the holy month of Ramadan, the month of fasting. In Dhofar and Wusta, the festivities commence with ruz al mudhroub, a dish of rice is served with fried fish and maqdeed (specially dried meat). In
During Ramadan, when breakfast occurs only after sunset, the two popular dishes served during this time are sakhanka, a thick sweet soup made of wheat, date molasses and milk and fatta, a meat and vegetable dish mixed with Omani unleavened bread, khubz rakhal.
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