Until recently, lemons, dates, a few vegetables, rice, water and bread formed the basis of the Omani diet in the impenetrable interior of the country. On festival days a goat would be slaughtered and sometimes merchants would bring dried fish to the oases by camel.

On the fertile coast the menu was enriched with fresh fish, fruit and goods imported by sea. Nutmeg and other spices and fruits from India, east Africa and the far east were imported to Oman and so found their way into the country’s kitchens. Culinary culture has to be seen with the historic background and current social structure in mind.

Even the way tea is drunk separates Omanis from other Arabs. Omanis drink tea with a lot of milk, sugar and spices such as cardamom and cloves. In winter fresh ginger is added so that the tea has a more warming effect.

Nevertheless there are also some country-specific dishes, for example the shoowa and halwa.

Because one eats with one's hands, one always washes them first in a bowl of water which is handed around the circle. As a rule each time the tray is to be passed around there is a lengthy dispute as to who should receive the first piece of fruit. The host would always like it to be the eldest. The eldest would like the honour to go to the rare guest, who of course tries to refuse with exaggerated gestures, which means that the whole ritual has to begin again from the start. The key word is always "fadall", "help yourself".