Eid Al Adha arrives like a familiar rhythm in Oman, carrying the scent of shared kitchens, slow baked desserts and gatherings where food becomes memory. For three Omani chefs, Eid is not just a celebration, but a culinary story told through signature dishes shaped by family, tradition and creativity.
Chef Ahmed al Busaidy, considered the first Omani chef with Down syndrome, is known for his warm presence in the kitchen and his love for simple desserts. For him, Eid is incomplete without the sweetness of basbousa, a dish he says is closely tied to the feeling of home.
“I prepare basbousa every Eid”, he says. “It is simple, but it brings people together around coffee and conversation”.
His recipe combines semolina, sugar, yoghurt, ghee, baking powder and vanilla into a smooth batter baked until golden. Warm sugar syrup is then poured over the cake before it is cut and served. For Ahmed, the dessert proves that simple dishes can still carry deep emotional meaning.
If Ahmed’s choice leans into tradition, chef Zahwa al Rahbi, who works at Kempinski Hotel Muscat as a pastry chef, brings a modern twist to the Eid table with her signature cheesecake, which she describes as a balance between elegance and comfort.
“For me, cheesecake represents simplicity and sophistication”, she explains. “It reflects my style as a pastry chef, where I like combining classic flavours with a modern touch”.
Her cheesecake starts with a creamy mixture of cheese, sugar, eggs, vanilla and orange zest over a buttery biscuit base. It is baked slowly in a water bath to create its soft texture before being finished with festive toppings.
For chef Aladhraa al Habsi, however, Eid reaches its true climax with shuwa, the slow cooked Omani dish that closes the celebrations with rich flavours and family tradition.
“My favourite Eid dish is shuwa because it feels like the grand finale of Eid”, she says. “I prepare it with love and passion, starting from choosing the finest cuts of meat and fresh spices so it becomes an unforgettable meal”.
Aladhraa prefers Australian lamb along with coriander, fennel, garlic, black pepper, turmeric, crushed chilli, onion, banana leaves and amba leaves. The meat is marinated for several hours, wrapped carefully, then slow cooked in a traditional shuwa pit for a full day or longer.
Together, these chefs reflect the evolving identity of Eid cuisine in Oman, where heritage recipes sit comfortably beside modern interpretations. From syrup soaked semolina to creamy cheesecake and richly spiced shuwa, their dishes show how food continues to preserve memory, family and celebration during Eid.
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