SAVOUR PIT-ROASTED MEAT DELICACY
WHENit comes to Eid delicacies, Shuwa is on top. The preparation to make this succulent meat delicacy in the stone oven or Tanoor and its opening is a community event in many parts of Oman especially Nizwa. It brings together families, neighbors, and friends.
The meat is marinated in spices before being placed in the Tanoor for at least one day. The spiced meat is placed in khassafa, a bag made of palm fronds and banana leaves. The khassafa is then stitched with a needle and wrapped with a net, with marks indicating the owner of the khassafa.
All family members and relatives participate in placing the khassafas in the underground oven or Tanoor. Around 100 khassafas are placed one time in one Tanoor. The pit is covered with a lid and then sealed with cement
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Tanoor opening is an eagerly awaited moment for Omani families. It is usually opened on the third day of Eid. Some of them open it on the second day. Family members gather around the stone oven to sa1*0- /# ƣ 1*0-!0' $.#ǟ
*- ( )4 ! ($'$ .Ǡ /# ơ-./ 4 *! $ . /. *ƥ /# +- + ration of the dish. It takes patience and skill. What is interesting is that it is almost
*((0)$/4 ƥ $-ǟ ($'$ . in the same neighbourhood would cook their meat in the same pit, but each family might have their mix of spices. Some of the spices include coriander, cumin and nutmeg. The wood used for the pit is from a special tree called Ǭ 0(-ǭǟ ) /#$. $. '.* 1 $'able in the Eid markets.