Omani culture

Omani cultureThe Omani culture has its roots firmly in the Islamic religion. Oman developed its own particular form of Islam, called Ibadhism, after its founder, Abdullah ibn Ibadh who lived during the 7th century AD. Not all Omanis are Ibadhis, however: there are also Sunni Muslims and Shia Muslims. Omanis are not only tolerant of the beliefs of different Muslim divisions, they are also tolerant towards believers of other faiths, who are allowed to practise their religion in churches and temples. Islam is based on the fulfillment of the 'Five Pillars of Islam' or the hadiths. By fulfilling these duties one is assured of a place in heaven.The awqaf are religious endowments which can take the form of property or revenue and are administered by the Ministry of Awqaf and Religious Affairs for the maintenance of mosques and for the benefit of the community. The zakat is a charity tax which is paid to the needy. Every Muslim must pay this, according to his means.All Muslims are obliged to fast during Ramadhan, one of the Pillars of Islam. For around 29 to 30 days, each Islamic year, Muslims refrain from smoking, eating and drinking during the hours of fasting (from sunrise to sunset). Ramadhan advances 10 to 11 days each year as it is governed by the lunar calendar.The Haj or pilgrimage is another Pillar of Islam. The pilgrims travel to al-Medina in Saudi Arabia to visit the Prophet's tomb before travelling to the holy sites in Mecca. In 1999, there were approximately 19,000 Muslims travelling from Oman to Saudi Arabia. The pilgrimage is organised and coordinated by the Ministry, which ensures the pilgrims' health and safety during the course of their stay.

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. The shape of the khanjar is always the same and is characterised by the curve of the blade and by the near right- angle bend of the sheath. Sheaths may vary from simple covers to ornate silver or gold-decorated pieces of great beauty and delicacy. In thepast the silver khanjars were made by melting down Marie Theresa silver coins.Different types of khan jars are named after the regions in which they are made and vary according to size, shape, type of metal and the overlay. The top of the handle of the most usual khanjar is flat but the "Saidi" type, which takes its name from the Ruling Family, has an ornate cross-shaped top. However, all possess certain common features and have the same components:• The hilt may be made of costly rhinocerous horn or substitutes such assandalwood and marble.• The blade determines the value of the khanjar according to its strength andquality.• The sadr, or upper part of the sheath, is decorated with silver engraving,• The sheath , the most striking part of the khanjar, is worked with silver threads.Khanjars are supported on belts of locallymade webbing, sometimes interwoven with silver thread or belts of leather covered by finely woven silver wire with handsome silver buckles, and a knife with an ornate handle of silver thread is often stuck into a simple leather pouch behind the sheath.Khanjars are worn on formal occasions and at feasts and holidays, and almost all Omani men boast one. Once worn in self-defence, the khanjar is today both a fashion accessory and a prestige item much in demand

National Dress - Men

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. Its main adornment is a tassel (furakha) sewn into the neckline, which can be impregnated with perfume. Underneath the dishdasha, a plain piece of cloth covering the body is worn from the waist down. Omani men may wear a variety of head dresses. The muzzar is a square of finely woven woollen or cotton fabric, wrapped and folded into a turban. Underneath this, the kummar, an intricately embroidered cap, is sometimes worn. The shal, a long strip of cloth acting as a holder for the khanjar (a silver, hand-crafted knife or dagger) may be made from the same material as the muzzar. Alternatively, the holder may be fashioned in the form of a belt made from leather and silver, which is called a sapta. On formal occasions, the dishdasha may be covered by a black or beige cloak, called a bisht. The embroidery edging the cloak is often in silver or gold thread and it is intricate in detail. Some men carry the assa, a stick, which can have practical uses or is simply used as an accessory during formal events. Omani men, on the whole, wear sandals on their feet.

National Dress - Women

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 (sirwal) and the headdress, called the lihaf.There are numerous traditional styles of Omani costume seen in Muscat. However, there are three main types which show vibrant colours, embroidery and decorations. One style of costume is rather flowing and resembles that worn by the women of the Interior, while another is decorated with distinctive silver bands. The embroidery on these dresses can take around two months to complete.In the Dhofar region, the dress (or thob) is known as the Abu Dhail, which means 'one with a tail'. This dress is shorter at the front than at the rear and is made from luxurious velvet or cotton, shot with gold and silver embroidery, beads and sequins. It has a square neckline and is generally worn with a lightweight, cotton or silk sh'ela (head dress) which may also be sewn with pearls, sequins and sometimes small gold coins for special celebrations. Elaborate jewellery is often worn with this dress, around the head, neck, wrists, ankles, fingers and toes. The Dhofari women rarely wear a birka (mask), but the older ladies, originating from the Nejd (the desert area) and the mountains may do so. The birka is often dyed gold or indigo. Some women pierce their noses on both sides and can be seen wearing a carnelian stone, which is a dull red, and a gold flower stud. Indigo is often used as a skin preparation which is rubbed into the face and then washed off using the leaves of the becium dhofarense imparting a bluish tinge which is enhanced by the dresses and robes.The women of the Interior of Oman wear a simple, yet colourful dress which comes to just below the knee and is embroidered with bands of silk or gold and silver thread. The sirwal are fairly loose and have broad bands of silk sewn around the hems. The lihaf reaches down the back and is generally made of chiffon.The costumes of A'Sharqiya region in the east are heavily influenced by their surroundings. This costume is known as the qubba'a and is made from silk or nylon, often in black, red, purple or blue. The front, back, bodice and sleeves are embroidered with gold and silver silk in geometric and floral patterns. The dress is sometimes covered by a lightweight black overdress. Heavy gold jewellery is worn on the head, neck, arms, and feet, with a ring on every finger, each one having a separate name.Women from the Batinah, Musandam and the Dhahira tend to wear a full-length kandoura which is embroidered in different designs and patterns. The sleeves are embellished with silver, gold, silk and ziri threads. The embroidery on these garments is not as elaborate as in the other regions, and so the gowns do not take as long to make. A veil which partly covers the face is often worn with gold and silver jewellery. In some parts of the Batinah, the costume resembles that of the Eastern region (the qubba'a).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.Traditional footwear was a type of platform shoe made from wood called the qurhaf. However, most women now wear sandals or Western-style fashion shoes.Omani women have used natural cosmetics and beauty preparations for centuries and despite the supply of brand name cosmetics sold in department stores and supermarkets, the traditional products are still available at souqs all over the Sultanate.Kohl, a dark powder used as an eyeliner made mainly from frankincense or the roots of the arvea jevanica, is still used to enhance the eyes and is applied with a small stick made from silver (marwat) or wood. As a 'moisturiser' women grind the seeds of the prunus mahled together with the yellow pigment of the carthamus tincturius flower. Indigo is also used as a 'skin wash'. The indigo is pounded into a powder and rubbed into the skin, to then be rinsed off with the crushed leaves of the becium dhofarense. This beauty treatment leaves the skin smooth and faintly tinged with blue which enhances the natural skin tone and is complemented by the colours contained within the vibrant dresses and scarves. Indigo is also applied to the face in decorative patterns for festivals and celebrations, such as weddings.Hair is conditioned with oil extracted from the shoo seeds which is said to make the hair shine and delay the signs of greying. A popular shampoo is made from sidr and ipomoea nil leaves.Many women in Oman paint their hands and feet with henna, particularly before special occasions such as Eid holidays or weddings. Henna comes from the plant of the same name and is extracted by pounding the leaves into a powder which is then mixed with water to form a thick paste. The paste is applied in patterns on the hands and feet, which, when dried, leaves a temporary orange/brown design which fades after around three weeks.Omani costumes are so varied, colourful and eye-catching, that the Post Office of Oman has produced postage stamps depicting men's and women's outfits from the different regions.

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, a sticky sweet gelatinous substance which is made from brown sugar, eggs, honey and spices. It can be flavoured with many different ingredients, such as nuts, rosewater or even chocolate. Lokhemat is another accompaniment to coffee, which are balls of flour and yeast flavoured with cardamom and deep fried until golden then served with a sweet lime and cardamom syrup. The sweetness of this dish often counteracts the bitterness of the kahwa.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. 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. Another popular festival meal is 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. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. 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.Traditional Omani FoodIt is fairly simple, but by using various marinades and impregnating meat with spices, the result is a mouth-watering concoction which stimulates the tastebuds. Chicken, fish and mutton are regularly used in dishes. A favourite drink is laban, a salty buttermilk. Yoghurt drinks, flavoured with cardamom and pistachio nuts are also very popular.Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Gulf states and even varies within the Sultanate's different regions. The differences between some of the dishes prepared in Salalah, in the south, and those prepared in Muscat, in the north, are so market that it is difficult to find anything common between them. However, one delight that remains a symbol of Omani hospitality throughout the country are the ubiquitous dates, served with khawa, or Omani coffee. Khawa is prepared from freshly roasted ground coffee mixed with cardamom powder.Special dishes are prepared for festive occasions. The Islamic world celebrates two main religious festivals - Eid Al Fitr and Eid Al Adha. Eid Al Fitr is celebrated following the Holy Month of Ramadan when people complete their obligatory fasting for 30 days. Eid Al Adha is celebrated on completing the Haj, or pilgrimage, to Mecca, commemorating the sacrifice of Abraham. Dishes prepared during Ramadan are very seldom cooked on other occasions.Food cooked on important occasions, such as Eid, is of an infinite variety. Omanis across the country serve an array of dishes. In Dhofar and Wusta, the festivities start with ruz al mudhroub, a dish made of cooked rice and served with fried fish, and maqdeed, special dried meat. In Muscat, Al Batinah, Dahira and Sharqiya regions, muqalab, a dish of tripe and pluck cooked with crushed or ground spices (cinnamon, cardamom, clove, back pepper, ginger, garlic and nutmeg), dominates the menu. Other dishes served during Eid festivities include arsia, a dish of lamb meat cooked with rice, and mishkak, skewered meat grilled on charcoal.Lunch on the first day of Eid is usually harees, which is made from wheat mixed with meat. Lunch on the second day is mishkak, while on the third and last day, shuwa forms the whole day's meal.However, it is during Ramadan that one can experience Omani food at its best and two of the most popular traditional dishes served at Iftar, the breaking of the fast include sakhana, a thick, sweet soup made of wheat, date, molasses and milk and fatta, a meat and vegetable dish, mixed with khubz rakhal, thin Omani bread, made out of unleavened dough.Shuwa is a typically Omani delicacy prepared only on very special occasions. Whole villages participate in the cooking of the dish which consists of a whole cow or goat roasted for up to two days in an special oven prepared in a pit dug in the ground.The method of preparing shuwa is elaborate. The meat is marinated with red pepper, turmeric, coriander, cumin, cardamom, garlic and vinegar and then wrapped in sacks made of dry banana or palm leaves. These sacks are then thrown into the smoldering oven, which is covered with a lid and sealed so that no smoke escapes. In some villages, the meat is cooked for 24 hours while in others it is believed that meat tastes better after 48 hours.Everyday Omani cuisine includes a wide variety of soups - vegetable, lentil, lamb and chicken. Salads are also popular and are usually based around fresh vegetables, smoked eggplant, tuna fish, dried fish or watercress. Main course dishes are extensive and range from marak, a vegetable curry, to assorted kebabs, barbecued, grilled and curried meat, chicken and fish dishes.Rice is used widely and is served in a variety of ways, from steamed to elaborate concoctions bursting with meat and vegetables. Breads rage from the plain to those flavoured with dates, sesame, thyme and garlic. For desert, Omani halwa, or sweetmeat, is a traditional favorite.