Oman

Country - Oman

Cuisine Description - The main daily meal is usually eaten at midday, while the evening meal is lighter. Maqbous is a rice dish, tinged yellow with saffron and cooked over spicy red or white meat. Arsia is a festival meal, served during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is infused with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner. Chicken, fish and mutton are regularly used in dishes.
Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot (spicy). Omani cuisine is also distinct from the indigenous foods of other Arab states of the Persian Gulf and even varies within the Sultanate's different regions.[citation needed] There are also significant differences in cuisine between different regions of Oman. Copyright Wikipedia