Qabouli and samboosa from an old Muttrah house, made for sharing.
My storyCooking for forty since I was twelveThis weekQabouli platter (serves 4)
Kitchen in Muttrah
LOCALمحليOMANI CUISINE
My story
In our family house in Muttrah there were never fewer than forty people at Eid. I was folding samboosa at twelve. I still cook for big tables, only now the tables are yours.
1
How I cook
I buy spices, raisins and rice from Muttrah souq, from the same shops my mother used. Everything else is patience.
2
My signature dish
Qabouli is my Eid dish: the rice must be separate, fragrant, and never sticky.
3
From my kitchen
Platters need a day's notice so the lamb has time to cook properly. Message me for occasions and gatherings.
