Skip to main content

Cooking Around the World: Oman

I have some catching up to do. I've posted recipes, but not the country write up. Sorry! Last week we traveled, by tabletop, to the only country that begins with an 'O' in our Cooking Around the World Adventure: Oman.

A few fun facts...

  • Oman is officially known as the 'Sultanate of Oman'.
  • The official language of Oman is Arabic, although English, Baluchi, Urdu, Hindi and other dialects are also spoken.
  • Oman gained independence from Portugal in 1651.
  • In Oman, Frankincense trees only grow in the wild.
  • It is said that Ubar, the legendary city believed to be in control of Frankincense trade, was buried under the desert. The reason cited for this is that its wealth made people astray and led them away from religion.
  • The highlands of Oman have raised irrigation system. Through it, water is carried from mountain streams. Known as the ' Aflaj Irrigation Systems', it has been listed as a UNESCO World Heritage Site.
  • Oman is traditionally known for breeding Arab horses.
  • Omani men wear long robes known as dishdashas, while the womenfolk wear Omani burqa masks.
  • Omani men can be found wearing the traditionally curved dagger, known as khanja. Their national dress also includes a turban.
  • The national flag of Oman, adopted in 1971, is red, white and green.
  • Oman allowed tourists to enter its territory only at the beginning of the 1990s.
We actually made two meals from Oman. The first was breakfast... [click on the title to go to the recipe post.]


This was not a hit. The boys found the sweet eggs disconcerting. I have to agree. But, then again, I'm more of a savory gal anyway.


That same evening, we made a dish that quickly landed itself in the top three of all our meals.


These Global Table Ambassadors are wrapping up Oman. We're on to Pakistan next.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an