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Arab Indonesian cuisine (Indonesian:Masakan Arab-Indonesia) is characterized by the mixture ofMiddle Eastern cuisine with localIndonesian-style cuisine. Arab Indonesians brought their legacy of Arab cuisine—originally fromHadhramaut,Hejaz,Sudan andEgypt—and modified some of the dishes with the addition of Indonesian ingredients.^[1] The Arabs arrived in theNusantara archipelago to trade and spreadIslam. InJava, since the 18th century AD, most Arab traders settled on the north coast and diffused with indigenous cultures, thus affecting the local cuisine culture, especially in the use ofgoat andmutton meat as well asghee in cooking.^[2][3]

This list also includesIndonesian dishes that has experienced of acculturation or assimilation toArab 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 andseafood, and also vegetables such as cassava leaves and unripe jackfruit.
• Hummus, adip,spread, or savorydish made from cooked, mashedchickpeas blended withtahini, lemon juice, and garlic.
• Bubur harisah, a porridge-like dish.
• Kamir, a round-shaped bread that almost similar toappam, consisting of flour, butter, and egg mixture.
• Kofta,meatballs ormeatloaf of minced or ground meat—usually beef, chicken, or lamb—mixed with spices oronions.
• Manakish, pizza-likeflatbread.
• Marak, goat meat dish with pumpkin and chicken meat.
• Murtabak, stuffedpancake or pan-fried bread, sometimes filled with beef and scallions.
• Naan, a leavened, oven-bakedflatbread. It is usually eaten with an array of sauces such ascurries.
• Nasi kabsah, mixed rice dish.
• Nasi kebuli, steamed rice dish cooked in goat broth, milk, andghee. Usually served duringMawlid.
• Nasi gonjleng, steamed rice with spices, very similar in terms of flavor with Nasi Kebuli.
• Nasi goreng domba, a mutton fried rice.
• Nasi goreng kambing, a spicy fried rice with goat meat, cooked inghee.
• Nasi samin, fragrantyellow rice dish cooked in spices
• Nasi mandi, rice dish made from rice, meat (lamb, goat or chicken), and a mixture of spices.
• Nasi minyak, a cooked rice withghee andspices.
• Rabeg, mutton dish.
• Roti maryam, roti canai—influenced by Indian paratha.
• Roti pita, yeast-leavened roundflatbread baked from wheat flour, sometimes with a pocket.
• Saltah,stew dish with the base is a brown meat stew calledmarak, a dollop of fenugreek froth, andsahawiq. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah.
• Sate kambing, asatay variant made of goat meat.
• Shawarma,roasted meat, especially when cooked on a revolving spit and shaved for serving insandwiches.
• Tabbouleh, vegetariansalad.
• Tongseng, a dish of goat meat, mutton or beef stew dish in curry-like soup with vegetables andsweet soy sauce.

• Asida,Moluccanpudding dish made up of a cooked wheat flour lump of dough, sometimes with addedbutter orhoney. It is popular duringRamadan.
• Falafel, spiced mashed chickpeas formed into balls orfritters and deep-fried.
• Ka'ak, biscuit or cookie shaped into a ring.
• Kaak, small circular biscuit.
• Katayef, a sort of sweetdumpling filled with cream or nuts.
• Maamoul, filled pastry or cookie made withdates, nuts such as pistachios or walnuts and occasionally almonds, or figs.
• Makmur, traditional Arab-Malaypastry, made from butter,ghee and flour. Usually served during special occasion ofEid ul-Fitr.
• Samosa, a fried or bakeddumpling with a savoury filling, such as spiced potatoes, onions, peas, or lentils.

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  Martabak
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  Kamir
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  Kue asida
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  Tabbouleh
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  Nasi goreng kambing
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  Nasi kebuli

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