Muscat – Muscat Nights has transformed Al Qurum Natural Park into a vibrant showcase of Omani culture, with traditional food emerging as one of the festival’s main attractions. At the centre of this experience are Omani women who use food not only as a source of income but as a way to preserve culinary traditions passed […]
Muscat – Muscat Nights has transformed Al Qurum Natural Park into a vibrant showcase of Omani culture, with traditional food emerging as one of the festival’s main attractions. At the centre of this experience are Omani women who use food not only as a source of income but as a way to preserve culinary traditions passed down through generations.
Among them is Umm Abdul Aziz, who is taking part in the festival for the 13th consecutive year. She said her participation has become an annual commitment, even though each season brings a different experience. “Every year feels new,” she told Muscat Daily. “The visitors change, but the recipes remain the same.”
As crowds move through the park, the aromas from the women-run stalls draw citizens, residents and tourists alike. What began years ago as small food outlets has developed into open cultural spaces where traditional dishes are prepared in front of visitors, blending heritage with contemporary presentation.
At Umm Abdul Aziz’s stall, rakhal bread is prepared by hand on a heated metal plate known as the tabuq. The process attracts steady attention, particularly from foreign visitors, many of whom stop to film the preparation. “People are curious about how it is made,” she said. “Some have never seen this kind of bread before.”
Umm Ghaith, participating for the second year, said the simplicity of the preparation appeals to visitors. “They like watching the bread being cooked and choosing the fillings,” she said. Rakhal bread is served with combinations such as cheese and honey, cheese and eggs, or the popular ‘Chips Oman’ filling, which she said remains a favourite.
Other stalls nearby offer luqaimat topped with honey or lotus spread, mandazi, cheese-filled asabee’ zainab, sambosas, pastries and sausage rolls. The variety caters to families, with options suited to both adults and children.
For Umm Rawan, who is taking part for the third year, Muscat Nights is a source of pride. She said she learned these recipes at home in Rustaq, where cooking skills were passed down through daily practice. “What makes me happiest is seeing children try these foods for the first time,” she said. “Foreign visitors often compare our dishes with food from their own countries. Food connects people.”
She added that the stalls play a cultural role beyond selling food. “These stalls help introduce young people and visitors to Omani identity,” she said. “Many see how the food is prepared and share it with others outside Oman.”
The strong turnout at Al Qurum Park has highlighted the importance of traditional food within cultural festivals. With heritage performances taking place nearby, the combination of cuisine and traditional arts encourages visitors to spend more time at the venue, experiencing Omani culture through shared flavours and collective memory.
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