HALWA

Omani halwa (sweet) is famous at home and abroad as a symbol of traditional Omani hospitality. It .
is usually served in Omani homes before drinking Arabic coffee.

The main ingredients which go into the making of halwa are: starch, eggs, sugar, water, ghee, saffron, cardamom, nuts and rose water from the Jebel al Akdhar. The ingredients are mixed, in proportions and quantities known only to the skilled halwamaker, and cooked in a mirjnl (large cooking pot used especially for halwa) for a time of not less than 2 hours.

The cooking can be done over a gas or electric stove, but the preferred method is over a wood fire made up of snmr wood, known for its durability, smoke and odourfree properties.

After cooking, the halwa can be preserved for more than four months without losing its quality, and without the need for refrigeration or preserving agents.

Halwa is usually served in a dist, a large earthenware bowl, which can vary in size and composition according to demand or type of occasion. The list can also be made of metal or plastic. Halwa is invariably served at times of joy or sorrow and, on religious occasions and festivals. It graces the tables of every Omani home.