Majboos is a mixed rice meal which was originated in Saudi Arabia. It's made of chicken/meat, vegetables rice (basmati rice) and a variety of spices.
Mandi is typically a traditional dish of Yemen; it consisting of rice, meat and various spices. It is generally served in Salalah and in practically all the Arabian countries. The meat cooks slowly in a tandor which makes it very soft and entertaining. It is typically served over sweet-smelling rice.
A Harees, gruel is made from ghee and wheat, merged with meat (usually chicken or lamb) and served with a sweetened date or other sauce. It has a delicious aroma and a special taste.
This traditional cooking technique demands frying formerly sun dried meat strips with cubes of fat. It's definitely not the healthiest or lightests of meals, as it's full of oil and fat, however, the taste obtained by the meat is quite individual and considered a intricacy by the locals. Ma'ajeen meat is generally camel or beef, and can be found on many street vendors, as well as in most restaurants in the city.
Karak is a type of sweet chai elaborated with black tea, ground cardamom and milk. The local difference adds wild thyme (commonly known as Za'atar in the Middle East) to the recipe. This chai is traditionally like with the aforementioned Dhofari Kak bread.
Halwa is a snack gummy, sugary which is made from brown honey, eggs, sugar and different spices. Sometimes made from fresh Omani dates. It contains rich flavors like chocolate, nuts, rose water etc.
Muthbe is a traditional style of grilling. The heat emerged by the stones leaves the meat crunchy on the outside and juice on the inside.
The Dhofari Kak is a traditional Salalah staple regularly like with a cup of chai. More than genuine bread, Kak is similar to a cracker, with a crisp texture and a moderately good flavour.