Sunday, 25 March 2012
National Dress
For Men:
![[Men Dress]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sslWIIrSeWL-w1Pa3y2T39Dif5Dw7mrebb707HeGlo7AaPjTU2E-OW438Z351gIFdibQye9ctg5ygYCRMcVlJQOP8D9j8gnIbMeEsj_noJP21og1_TPC4FNEc=s0-d)
The national dress for Omani men is a simple, ankle-length, collarless gown with long sleeves called the dishdasha. The colour most frequently worn is white, although a variety of other colours such as black, blue, brown and lilac can also be seen. Its main adornment is a tassel (furakha) sewn into the neckline, which can be impregnated with perfume. Underneath the dishdasha, a plain piece of cloth covering the body is worn from the waist down. Omani men may wear a variety of head dresses. The muzzar is a square of finely woven woollen or cotton fabric, wrapped and folded into a turban. Underneath this, the kummar, an intricately embroidered cap, is sometimes worn. The shal, a long strip of cloth acting as a holder for the khanjar (a silver, hand-crafted knife or dagger) may be made from the same material as the muzzar. Alternatively, the holder may be fashioned in the form of a belt made from leather and silver, which is called a sapta. On formal occasions, the dishdasha may be covered by a black or beige cloak, called a bisht. The embroidery edging the cloak is often in silver or gold thread and it is intricate in detail. Some men carry the assa, a stick, which can have practical uses or is simply used as an accessory during formal events. Omani men, on the whole, wear sandals on their feet.
The Khanjar
The curved dagger, the khanjar is a distinguishing feature of the Omani personality as well as an important symbol of male elegance. It is traditionally worn at the waist.![[Khanjar]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_trGXrxsgEDqDGXwnwcTnRYcYPqtWI8oTRc93Hw96LvY63gIMRi6LMk5rhl0EUFpJZxE47gwmnz2sqW2M4ht737HePX1Jzce9A-VPtSppTT4kiohdLDwLTiQ3k=s0-d)
The shape of the khanjar is always the same and is characterised by the curve of the blade and by the near right- angle bend of the sheath. Sheaths may vary from simple covers to ornate silver or gold-decorated pieces of great beauty and delicacy. In the
past the silver khanjars were made by melting down Marie Theresa silver coins.
Different types of khan jars are named after the regions in which they are made and vary according to size, shape, type of metal and the overlay. The top of the handle of the most usual khanjar is flat but the "Saidi" type, which takes its name from the Ruling Family, has an ornate cross-shaped top.
However, all possess certain common features and have the same components:
• The hilt may be made of costly rhinocerous horn or substitutes such as
sandalwood and marble.
• The blade determines the value of the khanjar according to its strength and
quality.
• The sadr, or upper part of the sheath, is decorated with silver engraving,
• The sheath , the most striking part of the khanjar, is worked with silver threads.
Khanjars are supported on belts of locallymade webbing, sometimes interwoven with silver thread or belts of leather covered by finely woven silver wire with handsome silver buckles, and a knife with an ornate handle of silver thread is often stuck into a simple leather pouch behind the sheath.
Khanjars are worn on formal occasions and at feasts and holidays, and almost all Omani men boast one.
Once worn in self-defence, the khanjar is today both a fashion accessory and a prestige item much in demand.
The shape of the khanjar is always the same and is characterised by the curve of the blade and by the near right- angle bend of the sheath. Sheaths may vary from simple covers to ornate silver or gold-decorated pieces of great beauty and delicacy. In the
past the silver khanjars were made by melting down Marie Theresa silver coins.
Different types of khan jars are named after the regions in which they are made and vary according to size, shape, type of metal and the overlay. The top of the handle of the most usual khanjar is flat but the "Saidi" type, which takes its name from the Ruling Family, has an ornate cross-shaped top.
However, all possess certain common features and have the same components:
• The hilt may be made of costly rhinocerous horn or substitutes such as
sandalwood and marble.
• The blade determines the value of the khanjar according to its strength and
quality.
• The sadr, or upper part of the sheath, is decorated with silver engraving,
• The sheath , the most striking part of the khanjar, is worked with silver threads.
Khanjars are supported on belts of locallymade webbing, sometimes interwoven with silver thread or belts of leather covered by finely woven silver wire with handsome silver buckles, and a knife with an ornate handle of silver thread is often stuck into a simple leather pouch behind the sheath.
Khanjars are worn on formal occasions and at feasts and holidays, and almost all Omani men boast one.
Once worn in self-defence, the khanjar is today both a fashion accessory and a prestige item much in demand.
For Women:
Omani women have very colourful costumes which vary from region to region. The main components of a woman's outfit comprise of a dress which is worn over trousers (sirwal) and the headdress, called the lihaf.
![[Women Dress]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tx0xjqQW_nlD7_PPTmfwjR36ghfVLdW7PNPCpl1S3Zu95teKbLfyK2WyM_q4OEcShUTU7nSjOprH7LtYmx9-_qv5OeHO1B6V8bZootBLh_PAFb_UFtuNZw=s0-d)
There are numerous traditional styles of Omani costume seen in Muscat. However, there are three main types which show vibrant colours, embroidery and decorations. One style of costume is rather flowing and resembles that worn by the women of the Interior, while another is decorated with distinctive silver bands. The embroidery on these dresses can take around two months to complete.
The jewellery worn by Omani women is fashioned mainly from gold, although the traditional 
metal was silver. Work is very intricate and elaborate patterns and symbols, even Quranic calligraphy, is engraved into the metal.
metal was silver. Work is very intricate and elaborate patterns and symbols, even Quranic calligraphy, is engraved into the metal.
Traditional footwear was a type of platform shoe made from wood called the qurhaf. However, most women now wear sandals or Western-style fashion shoes.
Omani women have used natural cosmetics and beauty preparations for centuries and despite the supply of brand name cosmetics sold in department stores and supermarkets, the traditional products are still available at souqs all over the Sultanate.
Kohl, a dark powder used as an eyeliner made mainly from frankincense or the roots of the arvea jevanica,is still used to enhance the eyes and is applied with a small stick made from silver (marwat) or wood. As a 'moisturiser' women grind the seeds of the prunus mahled together with the yellow pigment of the carthamus tincturius flower. Indigo is also used as a 'skin wash'. The indigo is pounded into a powder and rubbed into the skin, to then be rinsed off with the crushed leaves of the becium dhofarense. This beauty treatment leaves the skin smooth and faintly tinged with blue which enhances the natural skin tone and is complemented by the colours contained within the vibrant dresses and scarves. Indigo is also applied to the face in decorative patterns for festivals and celebrations, such as weddings.
Hair is conditioned with oil extracted from the shoo seeds which is said to make the hair shine and delay the signs of greying. A popular shampoo is made from sidr and ipomoea nil leaves.
Many women in Oman paint their hands and feet with henna, particularly before special occasions such as Eid holidays or weddings. Henna comes from the plant of the same name and is extracted by pounding the leaves into a powder which is then mixed with water to form a thick paste. The paste is applied in patterns on the hands and feet, which, when dried, leaves a temporary orange/brown design which fades after around three weeks.
Omani costumes are so varied, colourful and eye-catching, that the Post Office of Omanhas produced postage stamps depicting men's and women's outfits from the different regions.
![[Outfit-1]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vFCSGapKK-zDRxm7LKWW8Y848P0kt6suqcLNpsLpuKFfKYuFwHw-18z2mAx_a86ECo78nBZM0jsu19ZPxh0oEIbKfvWi311tqeo6CJC4Jes4czQEjxumIyXA=s0-d) ![[Outfit-2]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_syexY9Pscl0mB8ThjM7VUCCvKG2QcKJzVHT4FxHjRvm_t1ZjQqOzj8pKXph8Z53OAqrbXVukLYKrwc73M7eI2W55dBItAw3TYiaQbCUGsU_BLJ9LISBZIa=s0-d) ![[Outfit-3]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sBPyGlRT_oF8N9IdqmGxCIJped405X31BFXnaP1_1XT5VzuJG7RJVsBbPL4MiiBi5yA7kCr0CBDZptGs64M-3UezwBgyeH3n9wVunWfKnhHf_ISYndGfc=s0-d) ![[Outfit-4]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vPDP7iKW0WEF-ZLw-NOdmF88ZVP3rLEfF6Lcc9N1-k-bka9tQG5rD4D13C-q4d_Cgqi-XhbUBKQyzFKWjeGYgDAWmkKO-tn6SDPD9BjjsHeLaxNB67Kro=s0-d) |
Traditional Omani Food
The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa, a sticky sweet gelatinous substance which is made from brown sugar, eggs, honey and spices. It can be flavoured with many different ingredients, such as nuts, rosewater or even chocolate. Lokhemat is another accompaniment to coffee, which are balls of flour and yeast flavoured with cardamom and deep fried until golden then served with a sweet lime and cardamom syrup. The sweetness of this dish often counteracts the bitterness of the kahwa.
![[Omani Food]](http://www.omanet.om/english/culture/images/dates.jpg)
More substantial meals often have rice as the main ingredient, together with cooked meats. The main daily meal is usually eaten at midday, while the evening meal is lighter. Maqbous is a rice dish, tinged yellow with saffron and cooked over a spicy red or white meat. Aursia is a festival meal, served during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.
It is fairly simple, but by using various marinades and impregnating meat with spices, the result is a mouth-watering concoction which stimulates the tastebuds. Chicken, fish and mutton are regularly used in dishes. A favourite drink is laban, a salty buttermilk. Yoghurt drinks, flavoured with cardamom and pistachio nuts are also very popular.
Although spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Gulf states and even varies within the Sultanate's different regions. The differences between some of the dishes prepared in Salalah, in the south, and those prepared in Muscat, in the north, are so market that it is difficult to find anything common between them. However, one delight that remains a symbol of Omani hospitality throughout the country are the ubiquitous dates, served with khawa, or Omani coffee. Khawa is prepared from freshly roasted ground coffee mixed with cardamom powder.
Special dishes are prepared for festive occasions. The Islamic world celebrates two main religious festivals - Eid Al Fitr and Eid Al Adha. Eid Al Fitr is celebrated following the Holy Month of Ramadan when people complete their obligatory fasting for 30 days. Eid Al Adha is celebrated on completing the Haj, or pilgrimage, to Mecca, commemorating the sacrifice of Abraham. Dishes prepared during Ramadan are very seldom cooked on other occasions.
Food cooked on important occasions, such as Eid, is of an infinite variety. Omanis across the country serve an array of dishes. In Dhofar and Wusta, the festivities start with ruz al mudhroub, a dish made of cooked rice and served with fried fish, and maqdeed, special dried meat. In Muscat, Al Batinah, Dahira and Sharqiya regions, muqalab, a dish of tripe and pluck cooked with crushed or ground spices (cinnamon, cardamom, clove, back pepper, ginger, garlic and nutmeg), dominates the menu. Other dishes served during Eid festivities include arsia, a dish of lamb meat cooked with rice, and mishkak,skewered meat grilled on charcoal.
Lunch on the first day of Eid is usually harees, which is made from wheat mixed with meat. Lunch on the second day is mishkak, while on the third and last day, shuwaforms the whole day's meal.
However, it is during Ramadan that one can experience Omani food at its best and two of the most popular traditional dishes served at Iftar, the breaking of the fast includesakhana, a thick, sweet soup made of wheat, date, molasses and milk and fatta, a meat and vegetable dish, mixed with khubz rakhal, thin Omani bread, made out of unleavened dough.
Shuwa is a typically Omani delicacy prepared only on very special occasions. Whole villages participate in the cooking of the dish which consists of a whole cow or goat roasted for up to two days in an special oven prepared in a pit dug in the ground.
Special dishes are prepared for festive occasions. The Islamic world celebrates two main religious festivals - Eid Al Fitr and Eid Al Adha. Eid Al Fitr is celebrated following the Holy Month of Ramadan when people complete their obligatory fasting for 30 days. Eid Al Adha is celebrated on completing the Haj, or pilgrimage, to Mecca, commemorating the sacrifice of Abraham. Dishes prepared during Ramadan are very seldom cooked on other occasions.
Food cooked on important occasions, such as Eid, is of an infinite variety. Omanis across the country serve an array of dishes. In Dhofar and Wusta, the festivities start with ruz al mudhroub, a dish made of cooked rice and served with fried fish, and maqdeed, special dried meat. In Muscat, Al Batinah, Dahira and Sharqiya regions, muqalab, a dish of tripe and pluck cooked with crushed or ground spices (cinnamon, cardamom, clove, back pepper, ginger, garlic and nutmeg), dominates the menu. Other dishes served during Eid festivities include arsia, a dish of lamb meat cooked with rice, and mishkak,skewered meat grilled on charcoal.
Lunch on the first day of Eid is usually harees, which is made from wheat mixed with meat. Lunch on the second day is mishkak, while on the third and last day, shuwaforms the whole day's meal.
However, it is during Ramadan that one can experience Omani food at its best and two of the most popular traditional dishes served at Iftar, the breaking of the fast includesakhana, a thick, sweet soup made of wheat, date, molasses and milk and fatta, a meat and vegetable dish, mixed with khubz rakhal, thin Omani bread, made out of unleavened dough.
Shuwa is a typically Omani delicacy prepared only on very special occasions. Whole villages participate in the cooking of the dish which consists of a whole cow or goat roasted for up to two days in an special oven prepared in a pit dug in the ground.
The method of preparing shuwa is elaborate. The meat is marinated with red pepper, turmeric, coriander, cumin, cardamom, garlic and vinegar and then wrapped in sacks made of dry banana or palm leaves. These sacks are then thrown into the smoldering oven, which is covered with a lid and sealed so that no smoke escapes. In some villages, the meat is cooked for 24 hours while in others it is believed that meat tastes better after 48 hours.
Everyday Omani cuisine includes a wide variety of soups - vegetable, lentil, lamb and chicken. Salads are also popular and are usually based around fresh vegetables, smoked eggplant, tuna fish, dried fish or watercress. Main course dishes are extensive and range from marak, a vegetable curry, to assorted kebabs, barbecued, grilled and curried meat, chicken and fish dishes.
Rice is used widely and is served in a variety of ways, from steamed to elaborate concoctions bursting with meat and vegetables. Breads rage from the plain to those flavoured with dates, sesame, thyme and garlic. For desert, Omani halwa, or sweatmeat, is a traditional favourite.
Everyday Omani cuisine includes a wide variety of soups - vegetable, lentil, lamb and chicken. Salads are also popular and are usually based around fresh vegetables, smoked eggplant, tuna fish, dried fish or watercress. Main course dishes are extensive and range from marak, a vegetable curry, to assorted kebabs, barbecued, grilled and curried meat, chicken and fish dishes.
Rice is used widely and is served in a variety of ways, from steamed to elaborate concoctions bursting with meat and vegetables. Breads rage from the plain to those flavoured with dates, sesame, thyme and garlic. For desert, Omani halwa, or sweatmeat, is a traditional favourite.
TOURIST ATTRACTIONS
Muscat City
Muscat is Oman's financial and trade centre. Hamad bin Said took Muscat as Oman's capital from Rustaq between 1779–1792 and this has never since been contested. Today, under the leadership of His Majesty Sultan Qaboos, Muscat has improved beyond recognition, but has never lost its pride in its heritage and culture. The capital area is a prime example of intelligent and aesthetic development, blending the ancient and modern.
Nizwa CastleSet amid a verdant spread of date palms Nizwa Castle is a powerful reminder of the town of Nizwa's invincibility through turbulent periods in Oman's long history. The town of Nizwa has a strategic location at the crossroads of vital caravan routes linking interior, Muscat and Dhofar regions. Nizwa was declared the capital of Oman in the 17th century during the reign of Imam Sultan Bin Saif Al-Ya'arubi, who built and used the castle as his headquarters.
The most striking feature of the castle is the central tower–a colossal 150-feet-diameter circular tower soaring 115 feet above the rest of fortification, complete with battlements, turrets, secret shafts, false doors and wells.
Nakhl Castle
Located in Al-Batina region, the castle sets on top of a 200-metre rocky prominance in the foothills of the Western Hajar Mountains, overlooking the extended verdant palm farms of Nakhl countryside which gave the castle its name. The castle is believed to be dated to pre Islamic period and was restored in the 3rd & 10th century A.H. during the reign of Bani Kharous and Ya'aribah Imams, respectively. The gate, fence and towers were built during the reign of Imam Said bin Sultan in 1834. In 1990, restoration work began, using traditional building materials and period furnishings.
Bahla Castle
Located in Bahla; Ad-Dakhliyah region, the Castle is one of the oldest remaining strongholds in Oman and has been listed by UNESCO as a World Heritage Site in 1988. The Castle is a walled triangular-shaped building, with its wall stretching for 12 Km surrounding the old town of Bahla. The main structures of the Castle are located on a high land in the eastern corner, with some parts are thought dated back to the Pre-Islamic period. The Castle encompasses 132 watchtowers with guardrooms.
Wadi Shab
The Wadi is 76 Km from Qurayyat–Muscat. The road to the wadi dips as it crosses the bed of the ravine and rises steeply on the other side where the houses of Tiwi cling to the cliffs. At the mouth of the wadi is a single beach dotted with fishing boats. Water flows all year round. The wadi runs through a narrow gorge with date plantations, restful pools and lush vegetation. Oleander bushes attract butterflies and the singing of the birds is delightful.
WahibaAsh-Sharqiyah Sands (also known as Wahiba Sands) offer the romantic visitor desert in the accepted sense of the word. Rolling sand dunes, varying from deep red to a rich honey colour sands stretching as far as the eye can see.
The Sands stretch for 180 Km from north to south and 80 Km from east to west. They consist of grains of various eroded rocks and marine sediments blown into the area. Sand driving requires skill, boards for digging out and a long tow rope in case one gets stuck. It is recommended thus to take one of the organised tours from Muscat which are led by knowledgeable guides.
Jabrin CastleLocated in Jibrin town in Wilayat Bahla; Ad-Dakhliyah region, Jibrin Fort resembles a remarkable blend of defensive architecture and sophisticated artistry. It consists of three floors and 55 rooms, and is penetrated by Falaj Jibrin.
The Fort is considered one of the most impressive forts in the Sultanate and the details and carvings in the rooms and balconies are most elaborate. Finely painted flowers and symbols are found on the ceilings in the 'living' rooms. This exquisite palace was built by Bala'rab bin Sultan Al-Ya'arubi (1680-1692 AD). The tomb of Imam remains within the Fort. Was restored and furnished in 1982
Wadi Daikah
Known as the Devil's Gap, Wadi Dayqah was described by explorer S. B. Miles in 1896 as "the most singular piece of earth sculpture in Arabia". The wadi runs through a narrow winding vertical-sided canyon that looks as though the mountain has been split in two. The walls soar to 1,700 meters and close in to 12 meters in some places. When it rains, the waters of the surrounding wadis and tributaries drain and pour through the canyon that can sweep away everything in its path. Swimming, or at the very least, deep wading, is usually necessary, especially when crossing deep pools and channels that lie beyond the huge boulders. The alterantive would be to scramble around these boulders. Wadi Ghul It is located approx 15 Kms from Al Hamra. Over here one can see an abandoned persian village perched on the sides of a steep cliff. Wadi ghul has a recharged dam built to stop floodwaters from washing into Al Hamra and to allow water to be stored and drained down into the Wadi bed.
Jabal Akhdar
At about 10,000 feet above sea level, Al-Jabal Al-Akhdar (The Green Mountain) is the highest peak in the Eastern Hajar mountains and one of the highest points in the Sultanate. The thrilling views from the Jabal, as well as its balmy climate, are among the qualities that distinguish it as one of the top tourism spots in Oman. The summer does not exceed 30 C° on the Jabal, while in winter the temperature can plunge below 5 C°. The Jabal receives an annual average of 303 mm of rainfall. The higher planes of the mountain are densely populated with lush vegetations comprising fruit trees, flowers and shrubs, which gives rise to the name. Some 54 nuclear communities sprinkled over different levels on the mountain, have clusters of farms growing pomegranates, apricots, peaches, cherries and walnuts.
SoharSohar was the main city of trade centuries ago. The city is renowned for its copper deposits, and archaeological evidence points to copper extraction being carried out 5,000 years ago. There are still three copper mines in operation in Sohar with over 18 million tons of copper deposits.
The city is an attractive region for tourists due to its clean, safe beaches and the plethora of archaeological features. One of the first references to 'Sohar' is in the work of historian, Yaqut Al-Hamawi who implies that the city took its name in the 6th century AH from a descendent of Noah: Sohar bin Adam bin Sam bin Noah. When the Palestinian Arab scholar Muqadisi visited the city in the 10th century AH, he described it as a "flourishing city with a large number of people living there. It is a beautiful city with a comfortable life, ...and its mosque overlooks the sea ... the Mihrab changes colour because it is covered in copper...".
SamhuramThe well-fortified ancient city of Samhuram is thought to date back to 3,000 BC. It was the principal port from which frankincense was shipped in ancient times, the first leg of its journey being a 650-Km voyage to Qana in present-day Yemen. The ruins, built to withstand attack by sea or land, still bear witness to frankincense preciousness and its economic importance.
SalalahThe city of Salalah, the administrative capital of Dhofar Governorate, lies on the Arabian Sea, around 1,040 Km from Muscat. The city has been subject to many historical and archaeological studies over the years and evidence has been found in the form of writing, inscriptions and signs indicating that a number of different civilisations have succeeded each other here, such as the ruins of Al-Blaid and Samhuram ancient cities. The city also encapasses Nabi Ayoub (Jacob) Tomb, housed in a small destictive doomed building surrounded by green hills as well as the Tomb of Prophit Omran.
QalhatLocated in A'Sharqiyah, Qlahat is one of the oldest towns and seaports in Oman. The original town stood on a cliff overlooking the sea, but today only remnants of the city walls remain. In the 13th century, it was the main port of trade with the interior and was famous for its export of horses to, and import of spices from India. In the 14th century, the town was destroyed by a major earthquake.
When the Portuguese occupied the area in the early 16th century, they made the town their outermost stronghold until they were evicted towards the end of the century. The town soon declined to become an outpost of Sur.
Sea Turtles
Seaturtles are attracted to Oman's shores and turtle breeding reserves are located at Ras Al-Hadd and the Dimaniyyat Islands. Oman has a profusion of exotic marine life and some of the best dive sites in the world. In particular, the Hallaniyat Islands and the Dimaniyyat Islands offer chances to see beautifully coloured tropical fish and unusual hard and soft corals.
|
Subscribe to:
Posts (Atom)