When it comes to Eid delicacies, Shuwa is on top. The preparation to make this succulent meat delicacy in the stone oven or Tanoor and its opening is a community event in many parts of Oman especially Nizwa. It brings together families, neighbors, and friends.
The meat is marinated in spices before being placed in the tandoor for at least one day. The spiced meat is placed in khassafa, a bag made of palm fronds and banana leaves. The khassafa is then stitched with a needle and wrapped with a net, with marks indicating the owner of the khassafa.
All family members and relatives participate in placing the khassafas in the underground oven or tanoor. Around 100 khassafas are placed one time in one tanoor. The pit is covered with a lid and then sealed with cement and water. The meat is left to slow-cook under the smoldering coal or wood, giving them a unique and distinctive flavor.
Tanoor opening is an eagerly awaited moment in Omani families. It is usually opened on the third day of Eid. Some of them open it on the second day. Family members gather around the stone oven to savor the flavorful dish.
For many families, the first day of Eid sets off the preparation of the dish. It takes patience and skill. What is interesting is that it is almost a community affair. Families in the same neighbourhood would cook their meat in the same pit, but each family might have their mix of spices. Some of the spices include coriander, cumin and nutmeg. The wood used for the pit is from a special tree called ‘Sumr’. And this is also available in the Eid markets.
PHOTOS BY SAMI AL HINAI
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