Arab Indonesian cuisine

List of Arab Indonesian foods

Dishes

• Asinan nanas, pineapple in spicy and sour sauce.
• Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Hummus, a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
• Kamir, a round-shaped bread that almost similar to appam, consisting of flour, butter, and egg mixture.
• Kofta, meatballs or meatloaf of minced or ground meat—usually beef, chicken, or lamb—mixed with spices or onions.
• Manakish, pizza-like flatbread.
• Marak, goat meat dish with pumpkin and chicken meat.
• Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries.
• Nasi kabsah, mixed rice dish.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, and ghee. Usually served during Mawlid.
• Nasi goreng domba, a mutton fried rice.
• Nasi goreng kambing, a spicy fried rice with goat meat, cooked in ghee.
• Nasi mandi, rice dish made from rice, meat, and a mixture of spices.
• Nasi minyak, a cooked rice with ghee and spices.
• Rabeg, mutton dish.
• Roti maryam, roti canai—influenced by Indian paratha.
• Roti pita, yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket.
• Saltah, stew dish with the base is a brown meat stew called marak, a dollop of fenugreek froth, and sahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah.
• Sate kambing, a satay varian made of goat meat.
• Shawarma, roasted meat, especially when cooked on a revolving spit and shaved for serving in sandwiches.
• Tabbouleh, vegetarian salad.
• Tongseng, a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables and sweet soy sauce.

  Desserts and snacks

• Asida, Moluccan pudding dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan.
• Falafel, spiced mashed chickpeas formed into balls or fritters and deep-fried.
• Ka'ak, biscuit or cookie shaped into a ring.
• Kaak, small circular biscuit.
• Katayef, a sort of sweet dumpling filled with cream or nuts.
• Maamoul, filled pastry or cookie made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
• Makmur, traditional Arab-Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr.
• Samosa, a fried or baked dumpling with a savoury filling, such as spiced potatoes, onions, peas, or lentils.