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Rosewater distillation

Between March and May, the hills of Al Jabal al Akhdar (the Green Mountain) are overflowing with rose pickers who are making rose water. The roses are sent to local distilleries, where the rose water is kept in clay urns for ninety days until the distillation process is complete. Rose water is used as a home fragrance and is also known for its medicinal properties. Omanis dab a drop on a forehead to relieve a headache, or even drink the floral liquid to cure a stomachache

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HALWA

Omani halwa (sweet) is famous at home and abroad as a symbol of traditional Omani hospitality. It is usually served in Omani homes before drinking Arabic coffee. The main ingredients which go into the making of halwa are: starch, eggs, sugar, water, ghee, saffron, cardamom, nuts and rose water from the Jebel al Akdhar. The ingredients are mixed, in proportions and quantities known only to the skilled halwamaker, and cooked in a large cooking pot used especially for halwa For a time of less than 2 hours.
After cooking, the halwa can be preserved for more than four months without losing its quality.

 

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Folk Songs and Dances

Each region of Oman has its own songs and dances unique to the area. During festivals and ceremonies, these are performed for the appropriate occasion. In March 2001, the Omani Song Festival will be held. The competition is being run by the Ministry of National Heritage and Culture and the winner will have the opportunity to have an album made of his songs.

Some of traditional songs:

Al Hambal:Is a singing march performed by sailors on their way to the Razha (see below). There are two drummers, leading the procession, who turn to face the marching participants and walk backwards, encouraging them to show their bravery and courage.

Al Taghrud: Is sung while riding the camels, which encourages both the animal and its rider. It is a group song with a fixed chant which does not change from place to place.

Al Razha: Is a dance which is characterised by the sword and poetry exchange. It is performed in most areas of the Sultanate. The men participating in the dance must leap into the air, carrying a heavy sword. Upon landing, they must not falter. The men will also throw the sword into the air and catch it as it comes down; a show of strength and prowess. Years ago, the Razha was used as a way to express the needs of the people in the tribe and also to announce war, victory, muster troops or mediate between warring factions.

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Dhow building

Since time immemorial, Oman has been a seafaring nation. In fact, as far back as the 8th century, an Omani vessel reached Canton in China.

The traditional dhew, also popularly known as Al Boum, Al Ghanjah, Shu'i, Al Badan, etc. which were used in trading, weathered stormed to reach ports in Iran, India, South-East Asia and further down the African coast in Zanzibar.
Even today, the tradional dhew dots Oman's coasline, along with Fulk Esalamah, Zenat Al Behar and Sohar.

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Camel breeding

Camel breeding and rearing is a traditional activity practised all over Oman, dating back to references in the Holy Quran. Omani camels are of medium size and known for their strength and speed. Colour varies by region: Dhofar camels tend to be black, although lighter colours are more common elsewhere. Camels are used in Oman for riding or racing and also for meat and milk. Camel-breeding has become more profitable in recent years.
To accord with the wish of His Majesty Sultan Qaboos to preserve the Omani heritage, a Directorate-General of Camel Affairs was established in the Diwan of Royal Court in 1989. It is equipped with the most modern race tracks and camel pens. This concern testifies to the esteem in which the ancient craft is held among Omanis.

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Horse Breeding

It is said that the first horse to come among the Arabs was named Zaad ar-Raakib and in his book "The Genealogy of Horses" Al Kalbi mentions that the Prophet Solomon gave the Azd tribe (of the people of Oman) a horse from among his stock.

Ibn Batuta, writing in the 14th century, mentions the export of thoroughbred horses from Dhofar, and Marco Polo, writing earlier, in the 13th century, also refers to the export of fine Arabian horses from Qalhat and Dhofar.

In the Sultanate of Oman there are currently about 2,000 horses, of which approximately 350 are pure-bred Arab horses, 150 are thoroughbreds, and 1,500 are pure-bred Omani horses.

The Omanis' love of horses can be seen in the way they deck them out: the neck ornaments, the silver bridle, the sweat cover placed on the back and the undercloth to prevent chafing, the silver collar-piece, and finally the reins. There are annual horse races at the Royal Stables, and throughout the year in the regions especially on religious and national occasions.

His Majesty the Sultan pays special attention to all aspects of horse-breeding, preserving bloodlines, and equestrian sports of all kinds. A Directorate-General of the Royal Stables has been established under the Diwan of Royal Court which supervises the breeding and rearing of horses using scientific methods in conformity with international standards.
The Royal Stables is a member of the World Arab Horse Organisation (WAHO).
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Traditional Omani Food

The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa. More substantial meals often have rice as the main ingredient, together with cooked meats. The main daily meal is usually eaten at midday, while the evening meal is lighter.
Some popular festival meals are:

Harees: which is made from wheat mixed with meat.

Fatta: a meat and vegetable dish, mixed with khubz rakhal, thin Omani bread, made out of unleavened dough.

Maqbous: is a rice dish, tinged yellow with saffron and cooked over a spicy red or white meat.

Aursia: is a festival meal, served during celebrations, which consists of mashed rice flavoured with spices.

Shuwa: which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste.

The rukhal bread: is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.

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National Dress for Men& Women

The national dress for Omani men is a simple, ankle-length, collarless gown with long sleeves called the dishdasha. The colour most frequently worn is white, although a variety of other colours such as black, blue, brown and lilac can also be seen.
Omani men may wear a variety of head dresses. The mussar is a square of finely woven woollen or cotton fabric, wrapped and folded into a turban.

The Khanjar

The curved dagger, the khanjar is a distinguishing feature of the Omani personality as well as an important symbol of male elegance. It is traditionally worn at the waist.

Omani women have very colourful costumes which vary from region to region. The main components of a woman's outfit comprise of a dress which is worn over trousers and the headdress. The jewellery worn by Omani women is fashioned mainly from gold, although the traditional metal was silver. Work is very intricate and elaborate patterns and symbols, even Quranic calligraphy, is engraved into the metal.