By Lamees Abdullah al Taiya -
OATS SOUP (1)
Ingredients
4 cups water
4 - 6 tbs oats (soaked)
3 chicken stock cubes
1 egg
I lemon
1 tbs butter
Black pepper
Method
• Bring water to boil. Add chicken stock. Add soaked oats gradually and stir until it starts to boil and thicken.
• Beat egg, add salt and black pepper. Add the egg to the soup and continue stirring.
• Add butter and lemon juice. Serve hot.
­— Musandam Governorate

OATS SOUP (2)
Ingredients
1 cup oats
½ kg meat (cubes)
2 onions (chopped)
4 garlic cloves (crushed)
¼ tsp cumin powder
¼ tsp cinnamon
¼ tsp ground cardamom
Dried lemon (peeled)
Salt
2 tbs ghee

Method
• Add oats to five cups water. Bring to boil.
• Add I chopped onion and meat cubes. Cook until well done.
• Heat ghee. Add chopped onion, crushed garlic, spices and dried lemon.
Roast well and add to the soup. Leave to boil for five minutes then serve.
— Sharqiyah region

OATS SOUP (3)
Ingredients
1 chicken
6 cups chicken soup
6 tbs oats (soaked in water)
2 eggs
Pinch of salt
Pinch of black pepper
Juice of 1 lemon
1 tbs ghee

Method
• Boil chicken until cooked. Strain and keep the soup aside for a while.
• Bone and flake the chicken.
• Add the soup and bring to boil.
• Add the oats and stir on low fire until cooked.
• Add the flaked chicken and stir.
• Add black pepper, beat the eggs and add to the soup. Add lemon juice and ghee then serve.
• Butter may be added.
— Interior Region