Arab Indonesian cuisine

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Arab Indonesian cuisine (Indonesian: Masakan Arab-Indonesia) is characterized by the mixture of 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.[1] The Arabs arrived in the Nusantara archipelago to trading 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.[2][3]

List of Arab Indonesian foods[edit]

This list also includes Indonesian dishes that has experienced of acculturation or assimilation to Arab cuisine.

Dishes[edit]

Desserts and snacks[edit]

  • 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.

Gallery[edit]

See also[edit]

References[edit]

  1. ^ Pudjiarti, Hadriani (September 22, 2014). "Jejak Kuliner Arab di Pulau Jawa". Tempo.
  2. ^ "Halaman anda tidak ditemukan". nationalgeographic.grid.id.
  3. ^ "15 Makanan Timur Tengah yang Dikenal di Indonesia".