Islamic cuisine

247x247px|thumb|An example of a Jordanian cuisine|Jordanian sahur table

Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

"Mughal" style of cooking

sweet custard and bean pie; associated with African-American Muslim culture

Boulfaf () is a grilled kebab made from liver wrapped in caul fat. A Moroccan cuisine dish, it is traditionally made during Eid al-Adha from a sacrificial lamb.