Omani cuisine is part of theKhaleeji cuisine and is influenced byArab,Pakistani cuisine,Iranian,Indian,Asian,Eastern Mediterranean, andAfrican cuisine,^[1] reflectingOman's position as a vast trading empire at the intersection of traditionalspice trade routes.^[2] Dishes are often based onchicken,fish, andlamb, as well as the staple ofrice. Most Omani dishes tend to contain a rich mixture ofspices,herbs, andmarinades.^[3] Omani cuisine differs from other cuisines in theArabian peninsula, as it is less spicy and rarely served warm.^{[citation needed]}

Pork consumption is forbidden to Muslims in Oman, in accordance withIslamic dietary laws. However, pork products are allowed importation to the country and are restricted to non-Muslims.

Although Omani cuisine varies within different regions of Oman, most dishes across the country have a staple ofcurry, cookedmeat,rice, andvegetables. Soups are also common and are usually made fromchicken,lamb, and vegetables (e.g. smokedeggplant). The main meal is usually eaten in the middle of the day, while dinner is lighter.

• Harees iswheat mixed with meat or chicken cooked until it forms a thick paste eaten with the fingers or a spoon and served with ghee.
• Qabuli is rice mixed with camel meat or chicken cooked until the meat or chicken and rice is well to be eaten and then at the end some ghee. Eaten by hand.
• Kahwa is an Omanicoffee mixed withcardamom powder, often served as a symbol of hospitality. It is typically served withdates and Omanihalwa.^[3]
• Kebab is a dish of spiced and salted skewered meat (usuallychicken orbeef) barbecued or grilled, served with a side of vegetables.
• Mashuai is a dish consisting of a whole spit-roastedkingfish, served with a side oflemon rice.
• Machboos is a rice dish sometimes flavored withsaffron and cooked in the same water that the chicken or meat was cooked in.
• Muqalab is heart, liver, lungs, andtripe cooked with a variety of spices, includingcinnamon,cardamom,cloves,black pepper,ginger,garlic, andnutmeg.
• Shuwaa is a meal eaten only on festive occasions. The dish consists of chunks of goat, sheep, cow, or camel meat marinated in a spicy date paste and roasted in a special oven, which is a pit dug in the ground. This is usually a communal activity by an entire village. The meat is flavoured with a variety ofspices, then wrapped in sacks made of dry leaves, which are in turn placed into the oven.
• Sakhana is a thick soup made fromwheat,dates,molasses, andmilk, typically eaten duringRamadan.
• Albadhinajan mae tawarikh is a cake made fromeggplant,dates, and onions.
• Mushaltat is a wheat flatbread often stuffed with cheese, meat, honey or vegetables.

Tea is the national beverage, whilecoffee is drunk for hospitality. Other popular beverages includelaban (a type of saltybuttermilk),yogurt drinks,soft drinks, and Omanikahwa (coffee).

• Arab cuisine

• Omani cuisine
• Arab cuisine
• Middle Eastern cuisine

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