Salalah, July 19
As the Khareef Dhofar Season draws thousands of visitors to the mist-covered hills and green valleys of Dhofar Governorate, a new kind of local energy is rising — not just from the earth, but from the youth of the governorate, who are seizing the season’s momentum to showcase their culinary heritage and earn extra income.
Across Salalah and surrounding wilayats, visitors can now find dozens of pop-up food stalls run by young Omanis offering traditional dishes such as madhbi, maqadeed, ma’jeen, mashakeek and freshly baked Omani bread. For many, these are more than just meals — they’re cultural encounters served hot, by the very people who grew up with these recipes.
What makes this year different is the surge in part-time initiatives by university students and recent graduates. With support from families and small business licences, many are turning their skills in traditional cooking into seasonal income streams. Their stalls — often set up near tourism hotspots like Ittin Plain, Ayn Razat and Haffa — combine fresh ingredients, authentic techniques and a warm welcome that has quickly become a highlight of many visitors’ trips.
“I never imagined I’d run a food stall”, said one young vendor, flipping skewers over glowing coals. “But people love trying something real — something from here. And it helps me save for my studies.” The appeal goes beyond economics. For many young Omanis, these ventures offer a platform to preserve and promote their cultural identity. Whether they are grilling madhbi over hot stones or preparing ma’jeen the traditional way — by slow-cooking preserved meat in rendered fat — they are carrying forward practices passed down through generations.
Visitors are drawn not only by the rich flavours but by the experience itself. Watching the preparation of food outdoors, breathing in the aroma of spices and charcoal; and eating under open skies brings a unique charm that restaurants often cannot match.
Dhofar Municipality and local tourism authorities have welcomed the growing presence of youth-led food initiatives, viewing them as part of a wider effort to boost community participation in the tourism economy. Several temporary stalls have received permits and hygiene support; and young vendors are being encouraged to adopt eco-friendly practices as well — including using biodegradable packaging and managing waste responsibly.
Beyond the income, the experience is building confidence, skills and entrepreneurship. Many young vendors say the Khareef Dhofar Season has opened their eyes to future possibilities — from launching permanent food businesses to participating in national food festivals.
As Khareef Dhofar Season 2025 reaches its peak, these small stalls tell a bigger story — of ambition, heritage and youth rising with the season.
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