A treasured delicacy from Oman’s southern coastline, abalone takes centre stage this Ramadhan at Wyndham Garden Salalah Mirbat Resort. Revered for its delicate texture and subtle ocean sweetness, Omani abalone is presented with refined Arabic flair, celebrating both coastal heritage and contemporary culinary craftsmanship.
The dish reflects a thoughtful balance of authenticity and sophistication, allowing the purity of the ingredient to shine while gently enhancing it with classic regional flavours.
Leading the Ramadhan culinary programme is Head Chef Mohamed Hamdy Ibrahim El Alfy, a seasoned hospitality professional with more than 15 years of international experience. Known for his ability to merge authentic regional flavours with modern presentation, Chef Mohamed has built a reputation for delivering immersive themed dining experiences while maintaining the highest five-star standards.
Ingredients
• 4 fresh abalone
• 2 tbsp clarified butter (ghee)
• 2 garlic cloves, finely minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• A pinch of saffron, soaked in warm water
• 1 tbsp fresh lemon juice
• Sea salt and freshly cracked black pepper
• Fresh parsley or coriander, chopped
Preparation
The abalone is carefully removed from its shell, thoroughly cleaned and trimmed before being sliced into delicate medallions. Each slice is gently tenderised to preserve its signature tenderness.
In a heavy-based pan, clarified butter (ghee) is warmed and infused with finely minced garlic until aromatic. Ground cumin and coriander are briefly introduced to release their fragrance, enhancing the shellfish without overpowering its natural flavour.
The abalone medallions are then seared for approximately 60 to 90 seconds on each side — a precise technique that ensures the texture remains tender and silky. A light glaze of saffron-infused water and freshly squeezed lemon juice is added at the end to brighten the dish and enhance its subtle sweetness. Seasoning is kept minimal, with sea salt and freshly cracked black pepper used to maintain balance.
Presentation
The abalone is served over fragrant saffron rice or accompanied by warm grilled flatbread, allowing the rich, aromatic flavours to fully develop. A delicate drizzle of golden ghee and a scattering of freshly chopped herbs complete the presentation. Elegant yet rooted in tradition, the dish embodies the spirit of Oman’s southern shores — refined, aromatic and deeply connected to the country’s coastal heritage.
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