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Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe. The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines as well as in Mediterranean cuisines, such that spices like za'atar and foods such as falafel, hummus, msabbaha, shakshouka, and couscous are now widely popular in Israel. However, the identification of Arab dishes as Israeli has led to accusations of cultural appropriation against Israel by Palestinians and other Arabs. Other influences on the cuisine are the availability of foods common to the Mediterranean, especially certain kinds of fruits and vegetables, dairy products, and fish; the tradition of observing kashrut; and food customs and traditions (minhag) specific to Shabbat and other Jewish holidays. Examples of these foods include 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, and chefs trained abroad have brought in elements of other international cuisines.