Khmer: Red Fife wheat dough, self-raising flour, warm water, yeast, and a touch of salt are used to make Khmer. Hand-beat the ingredients until they are soft and creamy, then set aside to ferment.
Markook: A sort of thin bread known as Markook Shrek. After being rested and split into round parts, the dough is flattened and spread onto a circular cushion until it is light, then flipped onto the saj. Before being sold, it is frequently folded and placed in bags.
Aseedah: Aseedah is a mediaeval al-Andalus delicacy prepared from a baked wheat flour dough lump, occasionally with butter or honey. It is consumed in many North African and Middle Eastern nations and has a texture similar to gruel. In many Arab countries, it is regarded as one of the most popular sweets and traditional foods.
Murtabbaq: Murtabbaq is a packed pancake or pan-fried bread popular in Saudi Arabia, Kuwait, Yemen, Indonesia, Malaysia, Singapore, Brunei, and Thailand. The name and ingredients might differ significantly depending on where you are. The Arabic word mutabbaq means "folded." In Indonesia, Malaysia, and Singapore, it is a popular street meal.
Sambusak: A sambusak is a savoury South Asian fried or baked pastry with spiced potatoes, onions, peas, beef, other meats, or lentils as a filling. Depending on the location, it can have various shapes, such as a triangle, a cone, or a half-moon. Sambusak is typically served with chutney and dates back to mediaeval times or before.
Saleeg: Saleeg is a white rice dish made with milk and broth (chicken or other meat). It comes from the Hejaz area in western Saudi Arabia, where it is often considered the region's national food.
Jallab: Jallab is a fruit syrup prepared from carob, dates, grape molasses, and rose water that is popular in the Middle East. In Palestine, Syria, Jordan, and Lebanon, Jallab is quite popular. It's mostly grape molasses, grenadine syrup, and rose water, and it's smoked with Arabic incense. Crushed ice, floating pine nuts, and raisins are common additions.
Roz Bukhari: Manthoo is a rice or wheat meal that entails simmering the grains in stock or broth, adding spices and other components such as vegetables or meat, and utilizing some technique for obtaining cooked grains that do not stick together.