Dominican Republic cuisine is predominantly made up of a combination of Spanish, French, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. A traditional breakfast would have in it mangú, fried eggs, Dominican fried salami, fried cheese and sometimes avocado. This is called "Los Tres Golpes" or "The Three Hits". As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag"), consists of rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad.