Omani porridge

Omani porridge

Ingredients :
Two cups flour

A cup of sugar

A cup of ghee (local one)

A teaspoon of cardamom

A cup of rose water

Saffron

Three cups of water.

 

The way

Stiff the floor and fry it over gentle fire until the color change to brown

Add the sugar and mix them together then add the ghee, rose water and saffron, then add the water and stir them over gentle fire until the dough holds together

Scoop the porridge and serve in bowl

Make a hole at the middle of it to pour some ghee in

 

 

 

Al-loqiymat

Al-loqiymat:
its especially made in ramadan.
Ingredients:
Cup white flour_ 2 teaspoons yeast _ Pinch of salt _one egg _Two tablespoons of coconut _Warm water to knead _|Oil for frying .
Method:
Kneaded Ingredients previous well and be thin and soft dough and leave for brewing for two hours.
Heat oil on the fire.Start boosting the dough and throw it in oil and are turning to equally mature and acquire yellow or red Color Sprinkle before submitting diameter or honey.

 

Barbecue(Shawa)

BarbecueShawa:
This method Shui underground meat (meaning burial) and see exclusive in oman.
Spicing Shawa:
Is equipped with a large pot by a combination means of vinegar, red pepper, chili, garlic, crushed or finely chopped, salt and spices blended and are pickling meat out and then take it out to be put in Jounieh or bag Alkhh wet after wrapping paper bananas and buried underground for a day or half a day.

 

 

 

 

 

 

(Barbecues)

 Barbecues (Almchakik)
Dressing of the barbecues :
After washing the meat and sprinkle with salt added
garlic,
Yogurt,Spices turmeric, cinnamon and ginger green crushed or grated black pepper and red pepper,Are pickling spices to meat for about five hours and then  inserted into the meat stick gear.And than set on fire and  we row Almchakik sticks and control it and stir until maturity.Almchakik is served with its own sauce or honey.

 

orasia

Orasia
One Of the most popular varieties that offer tables weddings and celebrations of birthdays and other occasions.
Ingredients:
4Cups rice _Two chickens _Salt _Black pepper _Hill _ Water .

Method:
Boil chicken or meat first and then add black pepper and cardamom and boil until tender leaves,Then be directed chicken or meat and cut by hand in a longitudinal (in the form of yarn.) At the same time of course here be gone Allsopp boil throw rice and turn on the heat from time to time to be cooked - throw it chicken or meat section and leave even mash grain of riceso as to be hardly seen.Finally presented with margarine or Ketchup (Altersh).

 

 

 

 

HALWA

HALWA

Omani halwa  (sweet) is famous at home and abroad as a symbol of traditional omani hospitality.

It is usually served in omani homes before drinking Arabic coffee.
The main ingredients which go into the making of halwa  are: starch, eggs, sugar, water, ghee, saffron, cardamom, nuts and rose water from the Jebel al Akdhar. The ingredients are mixed, in proportions and quantities known only to the skilled halwamaker, and cooked in a mirjnl (large cooking pot used especially for halwa) for a time of not less than 2 hours.

The cooking can be done over a gas or electric stove, but the preferred method is over a wood fire made up of snmr wood, known for its durability, smoke and odourfree properties. After cooking, the halwa can be preserved for more than four months without losing its quality, and without the need for refrigeration or preserving agents.

Halwa is usually served in a dist, a large earthenware bowl, which can vary in size and composition according to demand or type of occasion. The list can also be made of metal or plastic. halwa  is invariably served at times of joy or sorrow and, on religious occasions and festivals. It graces the tables of every omani home.
 

Omani Gruel

Omani Gruel:
Omani Gruel is different from other areas.

Ingredients:
1Kg meat and types of  vegetables such as , potato, tomato, zucchini, pumpkin, carrots and cool green peppers, dry lemon, onions, garlic, meat broth strong for light poured over bread tortillas condiment various Hill ,saffron with cinnamon, black pepper and red pepper, coriander and cumin.

Method:
Keep onions sliced ​​in two tablespoons of oil, add the meat and garlic turn with the onions, then add the spices with cinnamon and black pepper and red pepper and coriander and cumin and black lemon Crushed evacuated and seeds add a liter of water and let it boil half an hour and then add the vegetables and remains on the fire that cooked vegetables needs at last liter of water to increase the gravy when applying prohibit baked tortillas we cut in a deep pot publication of gravy on bread so imbued then add the meat and vegetables over Omani bread .