The Food of Oman: Recipes and Stories from the Gateway to Arabia by Felicia Campbell

  • Bedouin whole charred fish (Bedu samak mashwi) (page 24)

    from The Food of Oman: Recipes and Stories from the Gateway to Arabia The Food of Oman by Felicia Campbell

    • Categories: Grills & BBQ; Main course; Omani
    • Ingredients: striped bass; limes
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Omani lentil soup

    • Avocet on March 03, 2020

      Very tasty. My red lentils needed to cook nearly twice as long as the recipe called for, and I think the ginger would be better grated than minced. We served it with a dollop of yogurt.

    • kshell on January 04, 2024

      I adore this soup in winter. The spices are perfect. I've made it a few years in a row and always come back to it.

  • Coconut chicken curry (Kuku paka)

    • clcorbi on January 12, 2019

      This is a really excellent curry, with a great depth of flavor and a ton of vegetables. I had to make a few adjustments--I couldn't find coconut milk powder, so I substituted a can of coconut milk, and added a bit of extra water as needed. I used a jalapeño in place of the chile, diced boneless/skinless chicken thighs, and I halved the quantity of cinnamon. Oh, and I used olive oil instead of ghee. Even with all the changes, the result was so delicious that I was actually sad when the leftovers were gone. I'll definitely be making this again!

    • TrishaCP on January 22, 2019

      This is a great curry. I subbed a can of coconut milk and a can of coconut cream for the coconut milk powder. I let the cream caramelize to mimic toasting the powder prior to adding the other ingredients. I added green beans but not carrots, and the green beans were excellent in this.

  • Sur-style peppery fish steak tomato curry (Marak samak)

    • thekitchenchronicles on March 10, 2018

      Great curry- a little spicy, complex taste and an unusual combination with the fish. Also really easy to throw together. It would be good with rice but I served it with the "Sur Fennel Step Bread" and it was a fantastic combination.

  • Zanzibari coconut creamed spinach (Mchicha wa nazi)

    • montecristo99 on August 15, 2018

      This is outstanding--my new favorite spinach dish. It's also easy to throw together with pantry staples. I cooked it as written, but I see from blog posts about it that others have had good luck using canned tomatoes instead of fresh and half a cup of coconut milk in place of the powdered coconut milk slurry. Don't skimp on the cooking time, because that's where the magic happens. Go, make this!

  • Sur fennel "step" bread (Muradef)

    • thekitchenchronicles on March 10, 2018

      Really easy (though a bit time consuming with the rolling / folding / oiling) with interesting flavor- a little sweet and bursts of flavor from the fennel. They're tender and flaky with lots of layers. I ate them with the "Sur-style Peppery Fish Steak Tomato Curry (Marak samak)" and also with eggs for the rest of the week.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 1449460828
  • ISBN 13 9781449460822
  • Published Oct 22 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavours and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality-using whatever is on hand to feed a wandering stranger or a crowd of friends-and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavours of East Africa, Persia, Asia, and beyond.

In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavours, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.