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,
Sudan and
Egypt—and modified some of the dishes with the addition of Indonesian ingredients.[1] 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
goat and
mutton meat as well as
ghee in cooking.[2][3]
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.
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.