Palestinian cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine. It is similar to other Levantine cuisines, including Lebanese, Syrian, Turkish and Jordanian. Cooking styles vary by region and the ingredients used are generally based on the climate and location. Rice and variations of kibbee are common in the Galilee. The West Bank engages primarily in heavier meals involving the use of taboon bread, rice and meat and coastal plain inhabitants frequent fish, other seafood, and lentils. Gaza cuisine is a variation of the Levant cuisine, but is more diverse in seafood and spices. They heavily consume chili peppers too. Most Palestinian sweets are pastries filled with either sweetened cheeses, dates or various nuts such as almonds, walnuts or pistachios.