346 omani recipes

I hope I added all of spices. Incredible company for chicken which makes it tasteful and aromatic. Thanks, it was exciting to make this dish.

Ketjap manis, the Indonesian sweet soy sauce that flavors nasi goreng, satay, and bami goreng. Homemade syrup of dark brown sugar, soy, molasses, galangal, and coriander cooks in 20 minutes and keeps for months.

If you are a fan of beans you will simply love this scrumptious dish that will satisfy your tastebuds!

Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.

Homemade ketjap manis (Indonesian sweet soy sauce) from dark brown sugar, soy sauce, molasses, galangal, and cilantro. Stores for months at room temperature.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Many-fruited mustard combines sharp prepared mustard with diced dried apricots, peaches, figs, cherries, and raisins in a white wine vinegar and sugar syrup. Sweet-spicy condiment for cheese boards and ham.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.

Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.

Pollo en salsa de mani is Latin American chicken braised in a peanut butter and tomato sauce with garlic, red pepper, and fresh coriander. Serve with coconut rice for a complete meal.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

Ajam Panggang is a flavorful Indonesian dish featuring chicken marinated in a rich blend of sweet soy sauce (kecap manis), garlic, lime, and spicy sambal ulek, then roasted or grilled until juicy and caramelized. Paired with crispy shrimp puffs (kroepoek oedang) and a thickened marinade sauce, it’s perfect as a standalone dish or part of an Indonesian rice table with nasi goreng (fried rice).