A culinary celebration of Ramadhan

Observer

07-03-2025

During Ramadhan, the spirit of devotion, reflection and community is beautifully expressed through the sharing of meals. Executive Chef Mohamed al Okla of The Chedi Muscat has curated an exquisite Iftar spread, featuring traditional Omani flavours with a modern touch.
Omani Shuwa prepared by Executive Chef Mohamed al Okla
Omani Shuwa
A signature Omani dish, Shuwa is a slow-cooked, spiced lamb delicacy, traditionally wrapped in banana leaves and cooked underground to achieve its deep, aromatic flavour.
Ingredients:
For the meat: 2kg lamb (whole leg or shoulder)
50g garlic (minced)
30g ginger (grated)
50ml white vinegar
50ml vegetable oil
For the spice marinade:
10g dried red chilies (crushed)
15g paprika
10g cumin powder
10g coriander powder
5g black pepper powder
5g cardamom powder
3g cloves powder
5g cinnamon powder
5g turmeric powder
2g nutmeg powder
5g dried lime (loomi) powder
20g salt
10g Omani Baharat spice mix (optional)
For Wrapping & Cooking:
Banana leaves or aluminum foil Baking paper
Roasting pan Instructions: Prepare the marinade: Mix garlic, ginger, vinegar, oil and all spices into a thick paste.
Marinate the lamb: Make deep cuts in the lamb, rub in the spice paste and let it marinate for at least 12 hours (preferably 24 hours) in the fridge.
Wrap the lamb: Wrap the marinated lamb in banana leaves, then in baking paper and finally in aluminum foil.
Cook the Shuwa (Oven Method): Preheat the oven to 120°C, place the wrapped lamb in a deep roasting tray and slow-cook for 6–8 hours until tender.
Serve: Unwrap, shred and serve with mandi or saffron rice.
Omani Paplou (Seafood Soup)
Omani Paplou (Seafood Soup) A fragrant seafood soup infused with coconut and tamarind, Paplou is a Ramadhan favourite that pairs perfectly with warm bread or steamed rice.
Ingredients: 300g fish (kingfish, snapper, or firm white fish, cubed) 200g shrimp (peeled and deveined)
150g calamari (sliced into rings)
150g onion (finely chopped) 20g garlic (minced)
20g ginger (grated) 200g tomatoes (chopped)
30g tomato paste
250ml coconut milk
1 litre fish stock (or water)
30g tamarind paste
10g coriander leaves (chopped, for garnish)
10g curry leaves 10g green chilies (slit in half)
5g turmeric powder
5g cumin powder
5g coriander powder
3g black pepper powder
8g salt 30ml vegetable oil or ghee
20ml lemon juice
Instructions: Sauté the aromatics: Heat oil in a large pot, sauté onions, garlic, ginger, curry leaves and green chilies until golden.
Add tomatoes & spices: Stir in tomatoes, tomato paste, turmeric, cumin, coriander, black pepper and salt. Cook until softened.
Simmer the soup: Add tamarind paste, fish stock and coconut milk. Let simmer for 10 minutes.
Cook the seafood: Add fish cubes, shrimp and calamari. Simmer for 5–7 minutes until fully cooked.
Final touch: Stir in lemon juice and fresh coriander.
Serve: Enjoy hot with bread or steamed rice.
Harees with drizzle saffron-infused ghee
Harees with saffron-infused ghee
A cherished dish during Ramadhan, Harees is a creamy, porridge-like meal made with wheat and slow-cooked meat, enhanced with warm spices and rich ghee.
Ingredients:
Main Ingredients: 500g cracked wheat (harees wheat)
600g lamb or chicken (boneless, cut into chunks)
2 litres water 10g salt (adjust to taste)
Flavouring & Garnish:
50g ghee (for richness)
3g cardamom powder
2g cinnamon powder
3g white pepper
A pinch of saffron (optional)
50g fried onions (for garnish)
Instructions: Soak & prep the wheat: Rinse and soak wheat for 3–4 hours (or overnight).
Cook the meat & wheat:
Add soaked wheat, meat and water to a large pot. Bring to a boil, then simmer for 3–4 hours, stirring occasionally.
Blend & Enhance: Shred the meat and mix it back into the pot. Mash into a creamy consistency.
Flavour & Serve:
Stir in salt, cardamom, cinnamon, white pepper and ghee. Drizzle saffron-infused ghee and garnish with crispy shallots. Serve warm with dates or yogurt.
Mohamed al Okla, as the Executive Chef at The Chedi Muscat since July 2022, leads with a philosophy that blends artistry and precision. With 60 per cent of his team comprising Omani talent, he is dedicated to nurturing local expertise while delivering world-class culinary experiences.
Born in Syria with Turkish heritage, Mohamed's cooking is deeply influenced by the bold spices and rich flavours of the Middle East. A passionate advocate for sustainability, he emphasises fresh, locally sourced ingredients and innovative techniques.
Beyond his technical mastery, Mohamed believes food is about storytelling — bringing people together, honouring traditions and crafting unforgettable dining experiences. His commitment to culinary excellence continues to elevate Oman's gastronomic scene, making every meal at The Chedi Muscat a refined celebration of flavours and heritage. Mohamed's career spans prestigious hotels including Shangri-La Muscat, Conrad Hilton Dubai, Raffles Dubai and Sofitel Abu Dhabi.
EOM