Oman’s rich culinary heritage shines through in two iconic dishes: shuwa samak, a slow-baked spiced fish wrapped in banana leaves, combining the Sultanate of Oman’s coastal seafood traditions with fragrant spice blends and Omani ginger halwa, a silky, aromatic dessert infused with fresh ginger, saffron and nuts — both hallmarks of Omani hospitality. Crafted with care by Demi Chef Abdul Majeed al Khamisi, Grand Millennium Muscat, these dishes offer a true taste of Oman’s gastronomic soul.
Signature main dish: Shuwa samak
Cuisine: Omani coastal traditional | Course: Main dish | Serves: 4 | Prep Time: 30 min | Cooking Time: 45 min
Ingredients – Fish marinade:
•1 whole kingfish (about 1.5 kg), cleaned and scaled
•2 tbsp Omani mixed spice blend
•1 tbsp turmeric powder
•1 tbsp ground cumin
•1 tbsp ground coriander
•1 tsp chili powder (adjust to taste)
•4 cloves garlic, minced
•1 tbsp fresh ginger, grated
•Juice of 2 lemons
•3 tbsp Omani date syrup (or honey)
•4 tbsp olive oil or Omani coconut oil
•Salt to taste
For wrapping and baking:
•2 large banana leaves (or baking parchment if unavailable)
•1 onion, thinly sliced
•Handful of fresh coriander leaves
•1 lemon, sliced
Method:
1.Prepare the marinade: Mix all spices, garlic, ginger, lemon juice, date syrup and oil. Adjust salt.
2.Marinate the fish: Make deep slits on both sides. Rub marinade over and inside. Marinate for at least 2 hours, preferably overnight.
3.Prepare the wrap: Soften banana leaves over flame or hot water. Place onions, coriander and lemon slices, then the marinated fish.
4.Wrap and bake: Fold leaves to seal, secure with twine, and bake at 180°C (350°F) for 40-45 minutes.
5.Serve: Open the wrap at the table for a fragrant reveal. Serve with saffron rice, lime wedges, and Omani salad.
________________________________________
Omani ginger halwa
Cuisine: Omani traditional sweet | Course: Dessert | Serves: 6 | Prep Time: 15 min | Cooking Time: 45 min
Ingredients:
•1 cup sugar
•2 cups water
•½ cup corn flour, dissolved in 1 cup water
•¼ cup rosewater
•½ tsp saffron strands, soaked in 2 tbsp warm water
•1 tbsp fresh ginger juice
•¼ cup ghee (clarified butter)
•¼ cup Omani date syrup (optional)
•1 tsp cardamom powder
•2 tbsp toasted cashew nuts
•2 tbsp raisins
•1 tbsp slivered almonds
Method:
1.Prepare the base: Dissolve sugar in water in a heavy-bottomed pan. Bring to gentle boil until slightly syrupy.
2.Add corn flour mixture: Gradually stir in dissolved corn flour, avoiding lumps.
3.Flavour the halwa: Add rosewater, saffron water, ginger juice, date syrup and cardamom. Cook over low heat until thick and glossy.
4.Incorporate ghee: Stir in ghee gradually until halwa leaves pan sides.
5.Finish and serve Mix in nuts and raisins. Pour into greased dish, allow to cool slightly and serve warm or at room temperature.
________________________________________
Abdul Majeed al Khamisi, Demi Chef, brings over eight years of expertise in Arabic cuisine, blending traditional Omani, Levantine and Gulf flavours with modern finesse. Known for his meticulous presentation and commitment to authenticity, Chef Abdul Majeed’s creations celebrate the depth and richness of Oman’s culinary heritage. “Abdul Majeed’s respect for tradition sets him apart”, says Kithsiri Silva Uduwarage, Executive Chef, Grand Millennium Muscat. “His dishes honour Arabic roots while reflecting modern finesse and his contribution to our menu is truly inspiring”.
Oman Observer is now on the WhatsApp channel. Click here
