Oman Soup Recipes

OMANI PAPLOU SOUP (FISH SOUP)

Steps:

• Using a mortar and pestle, make a paste of the garlic, ginger, ¼ teaspoon turmeric, salt, cilantro,chili 1 ½ tablespoons water; set aside.
• Soak the dried lime for a few minutes in water to soften the skin.
• Make a small hole by piercing it with a paring knife or fork.
• Bring 5 cups water to a boil in a medium saucepan over medium-high heat
• Add the black pepper and the remaining ½ teaspoon turmeric and cook 2 minutes.
• Add the tomato, boil 5 minutes, then add the onion, and cook 5 minutes more.
• Stir in the lime juice, garlic-ginger paste, cayenne, and dried lime; cover, decrease the heat to medium-low, and cook 15 minutes.
• Remove the dried lime
• Add the tuna and gently stir, cover and simmer until the fish is cooked through,
• minutes more.
• Serve over cooked basmati rice
• Garnish with chopped cilantro and lime wedges.

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

OMAN SOUP

Steps:

• In Dutch oven brown meat. Drain.
• Brown onion and garlic. Add reserved meat back into Dutch oven.
• Add carrots, garbanzos, tomatoes, beef broth, water, wine, bay leaf, salt and pepper and basil.
• Boil. Then simmer 45 minutes, covered.
• After 45 minutes, add ditalini. Cook for 10 minutes.
• Add peas and cook 10 more minutes. .
• Serve with grated Parmesan cheese, bread and salad.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

BAPALO OMANI FISH SOUP

Steps:

• In oil saute onions 5 minutes.
• Add garlic and tomatoes if you want tomatoes; saute 5 more minutes adding 1/2 cup of water.
• Add whole chili peppers.
• Add remaining water, turmeric, salt, and fish.
• Simmer 20 minutes.
• When off heat, add juice of 4 lemons. Don't add lemon juice when cooking or it will make it bitter. One recipe said 6 lemons.
• Serve over rice.

ARABIC FATTOUSH SALAD

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
• Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

MIDDLE EASTERN LENTIL SOUP

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.