The neighborhood was one big family
Published: 04:04 PM,Apr 03,2024 | EDITED : 08:04 PM,Apr 03,2024
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Intizar Nasser al Furqani is from Nizwa but now she lives in Muscat with her family, so naturally Ramadhan these days are here in the city, but often her mind is filled with childhood memories of Ramadhan.
'They are lovely memories. They might echo others' experiences with traditional food, Taraweeh prayers, and the observance of Fatoor and Suhoor,' Intizar reflected.
Breaking the fast with family holds sentimental value, with the call to prayer signaling the end of the fast. A sip of water becomes priceless.
“We begin with dates, and then buttermilk and then Omani Kahwa,” she noted.
Most people prefer to pray and then continue with their first meal after daylight.
“After the prayers we come back to complete our food,” she said.
The preparation of meals during Ramadan is akin to a celebration in itself.
Intizar provided insight, saying, 'We begin cooking after Salat Al Asar because preparing Fatoor and Suhoor is time-consuming. For dinner, we prepare rice and saloona (curry) with meat, chicken, or fish. Dinner during Ramadan could occur anytime between 9 pm to 12 midnight, with dishes like kabouli, white rice, koubs, or chapathis being served. My friends from Sharqiya enjoy a fish salad called Qasha for Iftar.'
In Oman, there are distinct recipes from various regions, but what truly distinguishes them are the spices found in every Omani kitchen. These spices carry an aroma that becomes intertwined with nostalgia, such as in the Omani rice dish cooked with dry lemon.
'Just as special spice mixes are prepared at home for Eid, we do the same for Ramadan. Turmeric, coriander, cinnamon, and black pepper are key ingredients. We utilize these spices for kabouli or saloona,' Intizar explained.
'When I was a child, we did not celebrate Qaranqasho in Nizwa, but this year there was a celebration, and the children had a wonderful time,' she reflected.
Traditionally, women used to stitch clothes themselves, particularly engaging in handmade embroidery.
'But in our household, the ladies are more inclined toward cooking. Harees and Shorba are particularly popular dishes during Ramadan,' she added.
What is one thing from the traditional Omani kitchen that would be wonderful to have in the modern kitchen?
She replied, 'Today, we have a wide variety of cooking utensils. Traditionally, most people cooked rice, shorba, and saloona in a simple manner.
The style of serving the food is also a major part of the experience, and the 'One Plate' system was significant. The large single plate could be made of any metal. Another utensil would be the 'Safar' because, in the past, large quantities of rice and saloona were prepared.'
So, what is one of her favorite memories?
'When neighbors used to eat together,' she replied.
Food was not shared by distributing it to different houses; instead, they ate together.
The neighborhood was one big family.
'They are lovely memories. They might echo others' experiences with traditional food, Taraweeh prayers, and the observance of Fatoor and Suhoor,' Intizar reflected.
Breaking the fast with family holds sentimental value, with the call to prayer signaling the end of the fast. A sip of water becomes priceless.
“We begin with dates, and then buttermilk and then Omani Kahwa,” she noted.
Most people prefer to pray and then continue with their first meal after daylight.
“After the prayers we come back to complete our food,” she said.
The preparation of meals during Ramadan is akin to a celebration in itself.
Intizar provided insight, saying, 'We begin cooking after Salat Al Asar because preparing Fatoor and Suhoor is time-consuming. For dinner, we prepare rice and saloona (curry) with meat, chicken, or fish. Dinner during Ramadan could occur anytime between 9 pm to 12 midnight, with dishes like kabouli, white rice, koubs, or chapathis being served. My friends from Sharqiya enjoy a fish salad called Qasha for Iftar.'
In Oman, there are distinct recipes from various regions, but what truly distinguishes them are the spices found in every Omani kitchen. These spices carry an aroma that becomes intertwined with nostalgia, such as in the Omani rice dish cooked with dry lemon.
'Just as special spice mixes are prepared at home for Eid, we do the same for Ramadan. Turmeric, coriander, cinnamon, and black pepper are key ingredients. We utilize these spices for kabouli or saloona,' Intizar explained.
'When I was a child, we did not celebrate Qaranqasho in Nizwa, but this year there was a celebration, and the children had a wonderful time,' she reflected.
Traditionally, women used to stitch clothes themselves, particularly engaging in handmade embroidery.
'But in our household, the ladies are more inclined toward cooking. Harees and Shorba are particularly popular dishes during Ramadan,' she added.
What is one thing from the traditional Omani kitchen that would be wonderful to have in the modern kitchen?
She replied, 'Today, we have a wide variety of cooking utensils. Traditionally, most people cooked rice, shorba, and saloona in a simple manner.
The style of serving the food is also a major part of the experience, and the 'One Plate' system was significant. The large single plate could be made of any metal. Another utensil would be the 'Safar' because, in the past, large quantities of rice and saloona were prepared.'
So, what is one of her favorite memories?
'When neighbors used to eat together,' she replied.
Food was not shared by distributing it to different houses; instead, they ate together.
The neighborhood was one big family.