Staff Reporter
Muscat, March 13
Chef Abdelgafour, a passionate culinary artisan at Mysk Al Mouj, brings years of experience in traditional and contemporary cuisine to every creation. Known for his refined touch and creativity, he infuses each dish with heartfelt hospitality, making Ramadhan dining a truly memorable experience”.
Says Chef Abdelgafour, “Ramadhan is a time of sharing and nourishment; and vegetable couscous offers comfort without heaviness. It celebrates simplicity and the blessings of the season, with every spoonful evoking memories of home, family gatherings and the joy of breaking the fast together.
Ingredients: Couscous, olive oil, carrot, cabbage, potato, pumpkin, eggplant, marrow (zucchini), salt to taste.
Preparation: Light and fluffy couscous is gently steamed and tossed with a drizzle of olive oil. Seasonal vegetables — carrot, cabbage, potato, pumpkin, eggplant and marrow — are simmered until tender, allowing their natural sweetness to develop.
The vegetables are then layered generously over the couscous and served warm, creating a wholesome and comforting dish perfect for the Ramadhan table.
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Lamb Ouzi: Tender and succulent
Chef Yazan is a talented culinary expert at Mysk Al Mouj, specialising in traditional Omani and Middle Eastern cuisine. With a passion for authentic flavours and innovative presentation, he crafts dishes that celebrate heritage while delighting the senses, making every Ramadhan dining experience memorable.
Says Chef Yazan, “Lamb Ouzi is a true centrepiece of celebration. During Ramadhan, it symbolises generosity and togetherness. The slow cooking process reflects patience, while the spices tell the story of Omani heritage. It’s a dish meant to be shared, bringing families closer around the Iftar table”.
Ingredients: Lamb shank, Omani spices, olive oil, salt, banana leaves.
Preparation: The lamb shank is carefully marinated with aromatic Omani spices, olive oil and salt, allowing the flavours to infuse deeply. It is then wrapped in banana leaves to retain moisture and enhance its aroma before being slow-cooked until tender and succulent. Served warm, the meat becomes melt-in-the-mouth soft, rich with traditional flavours.
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Every bite carries warmth
Chef Ahmed is an accomplished pastry chef at Mysk Al Mouj, renowned for his mastery of Middle Eastern desserts. With a keen eye for texture and flavour, he transforms traditional sweets like kunafa into elegant creations that delight guests throughout the holy month of Ramadhan.
Says Chef Ahmed, “Kunafa is more than just a dessert — it’s a Ramadhan tradition that brings joy to every home. I prepare it with care so that every bite carries warmth and the spirit of celebration. It’s my way of sharing happiness during this special time of year”.
Ingredients: Shredded dough, cheese cream, pistachios, ghee, sugar syrup.
Preparation: A delicate layer of shredded dough is brushed with ghee and filled with rich, creamy cheese. Baked until golden and crisp, it is drizzled with fragrant sugar syrup and topped generously with crushed pistachios. The result is a luscious dessert that balances crisp texture with creamy sweetness.
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