YOGYAKARTA – Students enrolled in the Arabic Gastronomy course held a joint cooking practice at the Soegondo Building Hallway on Thursday, October 15, 2026. This event served as a hands-on opportunity to apply theories of Middle Eastern culinary culture in practice.
The two main dishes prepared during this practical session were samosa and isy baladi. Samosa a triangular pastry filled with spiced meat, vegetables, or cheese reflects the footprint of cultural acculturation along ancient trade routes. Meanwhile, isy baladi, a traditional Egyptian baked wheat flatbread, was presented not only as a staple food, but also as a symbol of food security and social identity deeply rooted for thousands of years.
In addition to honing teamwork, this activity aimed to deepen students’ understanding of spice characteristics and the philosophical values behind Arabic culinary traditions. This interactive practice not only enriched students’ academic literacy in international gastronomy, but also opened up entrepreneurial perspectives on authentic Middle Eastern cuisine.
Author: Syifa Khoirunisa
