Kabsa is mixed meat or chicken and rice dish. The rice is usually long-grain, such as basmati. Kabsa is the national dish of Saudi Arabia. Variations are also popular in Yemen. Besides the rice and meat the dish has vegetables, and a mixture of spices (cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg)

It means grilled meat in Arabic. It’s a favorite dish in Oman often prepared for special occasions like Eid. The process of cooking the Shuwa dish takes a long time. In fact, Omanis usually prepare the meat on the first day of Eid, and eat it on the second or the third day. The Shuwa is marinated in Omani spices, then wrapped in banana leaves or palm leaves and put in an underground sand oven, where it gets cooked over …

it is going to be with a cup of Kashmiri kahwa. It has the goodness of green tea, saffron, cinnamon and cardamom and is topped with slivers of almonds.

It is marinated beef, mutton or chicken that is grilled on sticks. It is usually marinated in different spices, especially curry, and served with Omani bread in special occasion.

Halva is a sweet dish and a very common traditional dish of many countries such as Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora. This type of halva is slightly gelatinous and made from grain flour, typically semolina (suji- India). The primary ingredients are clarified butter , flour, and sugar. Halva is a festival dish for Muslims. In every Eid they make this …

Harees is an ancient dish made of meat and wheat. The wheat-based preparation is mixed with pounded meat and cooked till it reaches the consistency of a porridge. The most common meats used are lamb or chicken. Harees is especially consumed in the month of Ramadan.

Mashuai is a tasty Omani fish dish. It consists of grilled kingfish with a special savory lemon sauce.