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Murtabak or Mutabbaq (Arabic: مُطَبَّق, romanized: muṭabbaq, lit. 'folded', standard pronunciation: [mu.tˤab.baq]) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand.
Martabak: Nationwide Indonesian's version of Murtabak, sometimes filled with beef and scallions, or shreds of peanut and chocolate. Martabak aceh: Acehnese A type of Indonesian martabak, that shaped like roti canai and served with curries. Martabak kubang: West Sumatra Minangkabau-style of Indonesian martabak. It is Arab–Indian–Minangkabau ...
Es campur (Indonesian for "mixed ice") is an Indonesian cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. served in shaved ice, syrup and condensed milk.
Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
There is a similar dish in Indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce. [5] Eggah is also similar to a frittata, Spanish omelette , Persian kuku or a French-style omelette .
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.
Mesir Macunu (Turkish pronunciation: [mesiɾ̥ maːd͡ʒunʊ]) is a traditional Turkish sweet associated with the city of Manisa. Earlier versions of Mesir macunu were not sweet, but rather spicy in flavor. [1] Macun is a sweet Turkish confectionery toffee paste that originated from spicy preparations of Mesir macunu. [1] [2]
The process of cooking maraq would usually begin by boiling some meat with some spices and onions. After the meat is tender and cooked, it is served on a bed of rice. The resulting maraq broth would be served in a bowl on the side.