Oman

Aseedah is a thick cooked paste of flour and water topped generously with honey and melted ghee.

A Gulf Arab breakfast dish of sweet, saffron-and-cardamom-scented vermicelli noodles perfumed with rose water and finished with a thin fried egg omelette laid on top.

A slow-cooked, heavily pounded porridge of whole dehusked wheat and bone-in meat — traditionally lamb or chicken — cooked until unified into a smooth, dense paste and finished with a generous pour of melted ghee.

A lightly roasted or green-roasted cardamom-forward Arabic coffee, scented with rose water and optionally saffron, brewed in a dallah and served hot in small handleless cups as an act of hospitality.

A paper-thin, crisp Omani flatbread smeared in a fine film over a domed griddle and eaten with eggs, honey or cheese.

Luqaimat are small, yeasted deep-fried dough balls with a crisp golden exterior and airy interior, served immediately drizzled with date syrup (dibs tamr) and sprinkled with sesame seeds.

A Gulf Arabian one-pot dish of long-grain rice cooked in spiced meat or fish broth, defined by whole dried black limes (loomi) that impart an irreplaceable sour-smoky citrus depth.

A Gulf spiced rice dish of basmati cooked with fish and a fragrant baharat-and-loomi spice base, served as a coastal feast centerpiece.

A ceremonial Omani feast dish of whole spit-roasted kingfish laid over a platter of saffron-and-loomi-spiced basmati rice, finished at the table with fresh lime.

Omani street-food skewers of marinated beef or mutton cubes grilled over open charcoal and served with flatbread and a tangy sauce.

Omani skewers of marinated meat threaded onto sticks and grilled over charcoal, a smoky roadside staple sold from open-air stalls.

An Arabian Peninsula one-pot of rice cooked together with whole brown lentils, crowned with fried onions and seasoned with warm spices.

A dense, slow-cooked gelatinous Omani confection built on a sugar-syrup and starch base, enriched with ghee in progressive stages, perfumed with rose water, saffron, and cardamom, and set into a firm, translucent block studded throughout with nuts.

A layered long-grain rice dish cooked with braised meat, sweet caramelized onions, raisins, and toasted nuts, eaten across Oman and the wider region as a festive pilaf.

A paper-thin, lacy Omani flatbread spread over a hot metal dome and lifted onto a palm-leaf basket, eaten with honey, eggs or curry.

An everyday Arabian Gulf stew of meat or chicken simmered with tomato, potato and other vegetables in a spiced broth, ladled over or alongside rice.

A whole Gulf fish rubbed with baharat and fresh herbs and grilled over charcoal until the skin is charred and the flesh stays moist.

Shuwa is a whole lamb or goat marinated in a richly spiced yogurt paste, wrapped in palm leaves, and slow‑cooked in an underground pit for 24–48 hours, served hot on communal occasions.

Shuwa Bread is a round Omani flatbread baked against the wall of a clay tandoor until blistered, the everyday accompaniment to Omani stews and shared meals.

An Omani coastal version of thareed: flaked fish layered over torn flatbread soaked in a spiced broth.