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Omani Mutton Shuwa

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  • NMLOPLNO hfi l j bqbo =NKM=J=q^ _ i b=VW=q=` ~=p ~==l ~

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    Home Archives Profile Privacy Policy About Me Disclaimer Contact Me

    Thursday, September 1, 2011

    The Celebrated Shuwa of Oman

    I have been an expatriate in the Middle East for more than a decade. I understand Arabic as well

    as speak the language practically. Arab tradition is among the most distinguished and unique

    cultures in the world. The Arabs value family welfare and tradition distinctly. Among the notable

    tradition of the Arabs is their love for food.

    The Sultanate of Oman shares these unique cultures. I arrived in Oman on May 10, 2007; among

    my first curiosity was my affection to discover the exclusivity of food dishes in Oman. There are

    similarities among the food dishes I have experienced with from Saudi Arabia, UAE, Yemen,

    Kuwait, Qatar and Bahrain.

    Shawarma and Sarooq are common Arabic sandwiches I savour a lot. Mandi meat dish prepared

    the Yemeni-way is equally available and serve in different regions in Saudi Arabia; this meat

    dish is one of my all-time favourite Arabic dish. Kabsa whether dijaz (chicken) or laham (meat)

    variety is the most popular and most consumed dish in the Middle East. Samak (fish) and laham

    (meat) Bukhari dish served in ordinary restaurants is an Afghanistan-inspired dish, they are very

    popular in the Asir Region of Saudi Arabia. Mugalghal (pot roast) is an Arabic meat dish akin to

    the Philippines local Menudo (meat stew).

    Oman is one state in the Gulf Region who savours meat dishes. Among its stand-out meat

    dishes are the Maqbous and Shuwa or roasted meat.

    Before the onset of Eid Al Fitr (the feast marking the end of the Holy Month of Ramadan) on

    August 31, 2011; I had the pleasure to receive from one of my Supervisors an e-mail containing

    photograph attachment of a typical community cooperation engage in the preparation of Shuwa.

    Aside from the well-acclaimed and delectable flavour of Shuwa, I found the preparation and

    cooking technique very unique and fascinating.

    Meat Preparation

    A thoroughly cleansed jute sack or basket made from palm leaves is prepared and uses to drape

    and bind the choice cut of meat for Shuwa. Jute sack is hand-sewn after the meat is seasoned.

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    The jute sack is spread flat and layered with herbs like rosemary, lemon grass, tarragon, etc. In

    some regions of Oman, fresh banana leaves are used instead of the herb. The layer of herbs or

    banana leaves locks-in and enhances the flavour of the seasoned meat.

    The choice meat block either from a goat, lamb, beef or camel is set on top of the layers of herb

    or leaf. The meat is thoroughly rubbed with Bizar A Shuwa (Omani Spice Rub); a concoction of

    spice blend commonly used in slow-cooked dishes to add flavour and zest. The spice belnd is

    composed of red pepper, turmeric, coriander, cummin, cardamom, garlic and vinegar.

    After the meat is coated with the spice rub, it is once more layered with herbs or banana leaves.

    The seasoned meat block is totally wrapped in jute sack which later on is stitched and reinforced

    with firming twine to congeal completely.

    A Jute Sack For Binding The Meat

    Jute Sack Layered With Herbs

    The Meat Seasoned With Bizar A' Shuwa

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    The Pit Oven

    The oven utilize for roasting Shuwa is nothing more than an open pit dug directly in the ground.

    The pit varies in sizes depending on the heap of meat blocks to contain. The lining of the oven

    pit is constructed either with refractory bricks (fire bricks) or steel encasement to totally enclose

    the heat. A plate shield made from solid material like iron or steel is fabricated into a cover to

    completely close and seal-off any opening of the pit.

    The charcoal produced from a species of Sumra tree collected from the outlying desert

    wilderness serve the best mean of bonfire. It is believed that these desiccated driftwoods

    scorched under the blistering desert temperature similarly improves the meat aroma, burns

    rigorously and lasts longer than ordinary firewood.

    The Sealed & Seasoned Meat

    A Typical House-use Pit Ov en

    A Communal-use Pit Ov en

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    Once the driftwood is transformed into glowing charcoal, the meat block is pitched into the pit.

    The jute sack or palm leave baskets will not burn because a layer of mesh screen at the bottom

    of the pit prevents the glowing briskets from getting in contact with any surface of the meat

    blocks. Though slight scorching will occur especially during initial arrangement of the meat

    blocks; no unrestrained burning will take place. The oven pit is sealed with a metal cover. A

    large canvass fashioned from entwined jute sacks is spread across the oven pit cover.

    The Smouldering Pit

    Shuwa Ready For Pitching Into The Pit Ov en

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    Soil set evenly, plump and firm is spread on top of the oven pit creating a fiery mound. The

    principle of setting the oven pit with plump mound of soil is to create a total vacuum generating

    pressure and heat that is even all throughout, not fiery since oxygen is depleted thus preventing

    over-cooking and uncontrolled smouldering.

    Shuwa Ready For Pitching Into The Pit Ov en

    A Shuwa Block Being Pitched Into The Pit Ov en

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    Cov ering The Pit Ov en

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    Roasting Period

    Shuwa is allowed to roast in a slow phase. The cooking time varies from six (6) to forty eight

    (48) hours depending on meat variety. Lamb and goat meat takes shorter cooking time

    compared to beef and camel meat. The slow roasting process infuses flavour absorption of the

    seasoning with the meat. The meat is tendered and does not dehydrate. There is no scorching

    nor under cooking. The flavour is locked in every grain and the aroma sets a more alluring and

    mouth-watering craving.

    Unearthing the Treasure

    After the lapse period and roasting time, the oven pit is finally unearthed. An enthralling aroma

    of freshly baked Shuwa greets every individuals olfactory sense. The meat blocks are hoisted up

    the oven pit and allowed to simmer. The proud owner of the unearth cache leisurely cut-off the

    firming twines and slashes the jute sack and basket stitching. The layer of herbs and banana

    leaves binding which had apparently withered after locking in the flavours and aroma by liberally

    blending the seasoning with every strand and grain of the meat are meticulously separated.

    The Fiery Mound

    Opening The Lid

    Hoisting A Shuwa Blocks

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  • NMLOPLNO hfi l j bqbo =NKM=J=q^ _ i b=VW=q=` ~=p ~==l ~

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    Savour the Flavour

    The conclusive result of all conceptive effort is an inviting smorgasbord and sumptuous delight

    of tender, juicy and flavourful Shuwa everyone desires to savour.

    Retriev ing The Shuwa

    Collecting Their Priced Shuwa

    Remov ing The Binding

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  • NMLOPLNO hfi l j bqbo =NKM=J=q^ _ i b=VW=q=` ~=p ~==l ~

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    Shuwa is best taken either with Arabic bread called Khubz or along with long-grained steamed

    white rice; I prefer rice prepared the Mandi or Bukhari way.

    Salata or vegetable salad made up of daintily-cut cucumber, onion, carrot, tomato and lettuce

    will cordially supplement the dish.

    A velvety serving of fresh Laban or yoghurt will definitely complete and compliment the opulent

    meal.

    Facts about Shuwa

    Shuwa is a meat dish prepared during very special holidays, family gatherings and other well-

    known celebrated occasions in the Sultanate of Oman.

    The celebrated Shuwa of Oman is a cultural and national treasure worth preserving and

    honouring. It is a heritage worth conserving and maintaining. It is very unique in every aspect of

    contemplation.

    You might have noticed and wonder why in some photographs, Shuwa meat blocks are bearing

    empty soda cans and in one instance, a vehicle plate number?

    Sumptous Delight of Tender Juicy Meat

    The Shuwa Dish Serv ed With Rice

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    They do not in anyway contribute to enhance the flavour of the dish. They are just simply

    attached to the meat blocks for the simple purpose of identifying the owner.

    Pretty cool!

    Acknowledgement

    I would like to express my sincere thank to my distinguished colleague from Oman, Hilal for

    entrusting me the privilage to feature this interesting topic in my blog site. It was indeed an

    honour. My admiration goes as well for his patience during my unrelentless inquiries. I hope I

    have presented the subject precisely or somehow substantiated the facts with veracity.

    Respectively, I pay tribute to all the extraordinary gentlemen published in the photos. This

    presentation illustrates only how genuine communal cooperation among the neighbourhood

    exists in Oman. I look forward to your admiration or commentary if you have some and wish in

    your next groundwork, some of you might want to invite me for another series of an up-close

    and personal dissertation of the celebrated Shuwa.

    Shuwa Meat Block Bearing Soda Cans

    Shuwa Meat Block Bearing A Vehicle Plate Number

  • NMLOPLNO hfi l j bqbo =NKM=J=q^ _ i b=VW=q=` ~=p ~==l ~

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    Newer Post Older PostHome

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    Posted by WD Leader at Thursday, September 01, 2011

    Location: Muscat, Oman

    Reactions: (funny (0 (interesting (1 (cool (0

    Eid Mubarak...

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    Assalamu Alaikum

    A Tribute To Genuine Community Cooperation

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