Israeli cuisine has adopted elements of diaspora Jewish cuisine, such as the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern and Mediterranean cuisines, so that spices like za'atar and foods such as falafel, hummus, msabbha, shakshouka and couscous are now widely popular in Israel. Other influences are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the tradition of keeping kosher; and food customs and traditions specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi and sufganiyot. New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years.