Pakistani cuisine incorporates a blend of Indian, Far Eastern and Middle Eastern cooking techniques creating a distinctive mix of complex flavors. Some key dishes are slow cooked, such as haleem, a mix of legumes, meat and spices cooked for up to seven or eight hours. It's a thick stew, usually served with the fresh tastes of lemon, coriander and ginger. Lamb is most popular, followed by beef, chicken and goat. Ghee and yoghurt are used in the cooking of many types of meat. Pakistan is a bread culture, with naan bread or roti used to scoop up curries and accompaniments. Other popular breads include chapati and parata – fried bread stuffed with dhal or meat and vegetable mixtures. It’s also the birthplace of the tandoor oven, used to cook many of the breads as well as meats like chicken, lamb or fish. Long grain basmati rice is especially prized and used in the classic biryani. Sweets are abundant, using generous amounts of ghee, sugar and nuts such as pistachios and almonds.