Oman operates as a dry country under Islamic law, meaning alcohol sale and public consumption are prohibited for Muslim citizens and restricted for non-Muslims to licensed hotel bars and restaurants holding specific permits. The Ministry of Commerce, Industry and Investment Promotion issues these licenses exclusively to establishments within international hotel chains, typically four-star or five-star properties. Visitors cannot purchase alcohol in retail shops, supermarkets, or standalone restaurants. Non-Muslim residents holding valid residence permits may apply for personal alcohol licenses allowing them to purchase set monthly quotas from a single government-operated store near Seeb International Airport, operated by the Oman Airports Management Company. Tourist visitors face immediate deportation if caught with alcohol outside licensed hotel premises. The Royal Oman Police enforce these restrictions through regular inspections and plainclothes operations at beaches, wadis, and residential areas where expatriates gather.
Kahwa, the traditional Omani coffee, functions as the social centerpiece of Omani drink culture. Preparation involves lightly roasting green arabica beans, grinding them with cardamom pods, and brewing the mixture in a dallah, a brass or copper pot with a distinctive curved spout and domed lid. The Ministry of Heritage and Tourism documented in 2019 that Omani households consume an average of 4.2 kilograms of green coffee annually per adult. Hosts pour kahwa from shoulder height into small handleless cups called finjan, filling each cup approximately one-quarter full. Guests shake the empty cup side-to-side when declining refills, a gesture that ends the serving ritual. The drink contains no sugar and presents a pale amber color noticeably lighter than Turkish or Arabic coffee due to the minimal roasting time. Cardamom concentration varies by region, with northern households using ratios approaching 1:3 cardamom-to-coffee, while Dhofar families reduce cardamom to allow the coffee's inherent floral notes to dominate. The Omani Coffee Association, established in 2014, counts 127 registered coffee roasters operating across the country's five governorates.
Dates accompany kahwa in every traditional serving scenario. Oman cultivates over 250 date varieties across 8 million palm trees, according to the Ministry of Agriculture, Fisheries and Water Resources 2021 census. The Khalas variety commands premium prices at Muscat's Maweleh Market, selling for 7-12 Omani Rials per kilogram during harvest season from June through August. Fard dates from Rustaq reach full ripeness in May and present a dark brown exterior with firm texture that prevents the stickiness characteristic of most Omani varieties. Khasab in the Musandam Peninsula produces Naghal dates, recognizable by their amber color and elongated shape. Traditional etiquette requires offering dates with the right hand while kahwa is served with the left, a practice rooted in pre-Islamic Arabian hospitality codes that Omani families maintain regardless of religious observance level.
Laban, a salted buttermilk drink, appears on restaurant menus throughout Oman as the standard non-alcoholic beverage accompanying grilled meats and rice dishes. Production begins with cow or goat milk fermented for 6-8 hours using bacterial cultures that convert lactose to lactic acid, creating the characteristic sour taste. Salt concentration ranges from 0.8% to 1.5% depending on producer, with Dhofari versions typically saltier than those produced in northern governorates. Laban Oman Company, a subsidiary of Oman Food Investment Holding Company, controls approximately 60% of the commercial laban market with daily production reaching 45,000 liters at their Rusayl Industrial Estate facility. Street vendors at Mutrah Souq and Nizwa Souq prepare fresh laban daily, storing it in glass bottles submerged in ice-filled metal tubs. The drink's protein content of 3.2-3.8 grams per 100 milliliters and probiotic bacteria count exceeding 1 billion CFU per serving make it a practical rehydration option during summer months when temperatures in Muscat exceed 45 degrees Celsius.
Tamarind juice, called tamr hindi, represents the most common fruit-based drink at Omani street stalls and small restaurants. Vendors soak dried tamarind pods imported from India and Yemen in water for 12-24 hours, then manually squeeze the pulp to extract the brown liquid containing tartaric and malic acids that create the drink's sharp flavor. Sugar concentration varies dramatically, with tourist-focused establishments in Muscat adding 80-120 grams of sugar per liter, while traditional vendors in Nizwa and Bahla limit added sugar to 40-60 grams per liter, allowing the tamarind's natural sourness to dominate. A 200-milliliter glass sold at street stalls costs 200-300 baisa. The Sultan Qaboos University Food Science Department published research in 2018 showing that tamarind juice sold at Omani street stalls contains 35-52 milligrams of vitamin C per 100 milliliters, varying by tamarind source and preparation time lag.
Rose water, distilled from damask roses grown in the Jebel Akhdar region, flavors numerous Omani beverages and desserts. The Jebel Akhdar Rose Water Festival, held annually in late April in Al-Ayn village, draws producers who distill roses using copper alembics identical to those documented in Omani manuscripts from the Yaruba Dynasty period (1624-1744). Fresh petals harvested at dawn enter the distillation chamber where steam at 100 degrees Celsius carries volatile oils through a cooling coil, producing rose water at a ratio of approximately 1 liter per 3-4 kilograms of petals. Vendors at the festival sell 500-milliliter bottles for 3-5 Omani Rials. Omani households add 5-10 milliliters of rose water to cold water or mix it with sugar syrup to create a standalone drink. The National Centre for Statistics and Information reported in 2020 that Jebel Akhdar produces 12,000-15,000 liters of rose water annually, with 40% consumed domestically and the remainder exported to United Arab Emirates and Saudi Arabia.
Jallab, a drink combining grape molasses, dates, and rose water, appears primarily in Muscat's expatriate-oriented cafes and hotel restaurants rather than traditional Omani households. The drink originates from Levantine countries, entering Oman through Palestinian and Syrian communities who established businesses in Muscat during the 1970s and 1980s. Commercial jallab syrup brands from Lebanon, particularly Kassatly Chtaura and Al Rabih, stock the shelves at Lulu Hypermarket and Carrefour locations across Muscat. Preparation involves diluting 30-40 milliliters of syrup with ice water, then garnishing with pine nuts and raisins. Omani citizens generally do not prepare jallab at home, viewing it as a foreign import despite its presence in Muscat for over four decades.
Street food in Oman centers on mishkak, skewered meat grilled over charcoal at roadside stands throughout the country. The term mishkak derives from Persian "sheesh kebab" but Omani preparation differs significantly from Iranian methods. Vendors cut beef, lamb, or chicken into 2-3 centimeter cubes, marinate them for 2-4 hours in a mixture containing yogurt, dried lime powder, black pepper, and turmeric, then thread six to eight pieces onto metal skewers. Charcoal grills at dedicated mishkak stands operate from late afternoon until midnight, with peak business between 8 PM and 10 PM. A single skewer costs 300-500 baisa depending on meat type and location. Stands near Al Alam Palace in Muscat charge 500 baisa per beef skewer, while vendors along the Nizwa-Bahla road sell lamb mishkak for 600-700 baisa per skewer. The Ministry of Commerce reported in 2019 that Muscat contains approximately 240 registered mishkak vendors operating from fixed structures, with an additional estimated 100-150 mobile vendors lacking formal permits.