Cuisine of the people of Arab Indonesians
Arab Indonesian cuisine ( Indonesian: ) is characterized by the mixture of Masakan Arab-Indonesia Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the  Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of mutton meat and ghee in cooking. 
List of Arab Indonesian foods
This list also includes
Indonesian dishes that has experienced of acculturation or assimilation to Arab cuisine.
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.
, a Hummus dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
, a round-shaped bread that almost similar to Kamir 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.
, pizza-like Manakish flatbread.
, goat meat dish with pumpkin and chicken meat. Marak
, stuffed Murtabak pancake or pan-fried bread, sometimes filled with beef and scallions.
, a leavened, oven-baked Naan flatbread. It is usually eaten with an array of sauces such as curries.
, mixed rice dish. Nasi kabsah
, steamed rice dish cooked in goat broth, milk, and Nasi kebuli ghee. Usually served during Mawlid.
Nasi gonjleng, steamed rice with spices, very similar in terms of flavor with Nasi Kebuli.
, a mutton fried rice. Nasi goreng domba
, a spicy fried rice with goat meat, cooked in Nasi goreng kambing ghee.
Nasi samin, fragrant yellow rice dish cooked in spices
, rice dish made from rice, meat (lamb, goat or chicken), and a mixture of spices. Nasi mandi
, a cooked rice with Nasi minyak ghee and spices.
Rabeg, mutton dish.
, roti canai—influenced by Indian paratha. Roti maryam
, yeast-leavened round Roti pita 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.
, a Sate kambing satay variant made of goat meat.
, Shawarma roasted meat, especially when cooked on a revolving spit and shaved for serving in sandwiches.
, vegetarian Tabbouleh salad. , a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables and Tongseng 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.
, spiced mashed chickpeas formed into balls or Falafel fritters and deep-fried.
, biscuit or cookie shaped into a ring. Ka'ak
, small circular biscuit. Kaak
, a sort of sweet Katayef dumpling filled with cream or nuts.
, filled pastry or cookie made with Maamoul dates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
, traditional Arab- Makmur Malay pastry, made from butter, ghee and flour. Usually served during special occasion of Eid ul-Fitr. , a fried or baked Samosa dumpling with a savoury filling, such as spiced potatoes, onions, peas, or lentils.