Food of Oman

Spice-rubbed lamb wrapped in palm or banana leaves and cooked slowly in an underground oven.

Fragrant rice cooked with meat or fish and warm spices.

Grilled kingfish served with lemon-scented rice.

Soft mashed rice and chicken or fish cooked with ghee and spices.

A thin stew of meat and vegetables served with rice or bread.

A porridge of rice or wheat cooked with meat or chicken until creamy.

Paper-thin crisp bread served with egg, honey or cheese.

Small skewers of marinated meat grilled over charcoal.

Cracked wheat and meat porridge.

Tomato, cucumber and onion with lemon and cilantro.

The national sweet, slowly cooked from starch, sugar, ghee, rose water and saffron, topped with nuts.

Fried dough balls drizzled with date syrup.

Thin bread dipped in date syrup.

Coffee flavored with cardamom and sometimes rose water, served with halwa.

Spiced milk tea.

Cultured milk served cold.

Oman grows many varieties, including Khalas and Fard.

Dried black limes flavor stews and soups.

Sweet mangoes grown in the south.

Small sweet bananas from Dhofar.

Fresh coconuts from the Salalah coast.