kabob are usually served with Iranian style saffron rice and Shirazi salad, but can also be eaten with Middle-Eastern lavash bread. Israel In Israel, "Al-Haesh" (Hebrew for "on the fire) is a common occurrence. Most often occurring on national holidays, such as Independence Day (Israel), small often single-use grills are used to cook a series of foods. Most common are kebabs with chicken, beef (primarily steak), alternating meat and vegetables, or all vegetables. Levant In the countries of the Levant, various types of barbecued food are very popular. Kebabs such as shish taouk and others are often cooked on a mangal. Barbecued food is called mashawi in Levantine Arabic. Turkey Like other Mediterranean cuisines, barbecuing is popular in Turkey. Kebabs such as şiş kebap, Adana kebap, köfte, fish, chicken, some offal like heart, kidney, liver, testicle, sucuk, and some vegetables are usually cooked on a mangal. North America Canada Meats have been cooked over open flames by the Aboriginal peoples of Canada since the beginning of the human habitation of North America. US-style barbecue culture is a recent import to Canada, having been introduced following the Second World War. Its arrival coincided with the commercially driven popularization of a type of "domestic masculinity" for middle-class suburban fathers in the 1950s. This was a sharp break with Canadian tradition, however, and as late as 1955, an article in Maclean's magazine called the practice "weird". Therefore, barbecue, in the American sense, cannot be said to be a deeply held Canadian tradition (though it has always existed in the original barbacoa sense of meat cooked on a framework of sticks over a fire). Yet by the late 1950s, the barbecue, once a fad, had become a permanent part of Canadian summers. Canadian barbecue takes many influences from its American neighbour, as well as from British, Central European, and Euro-Mediterranean barbecue styles. The most common items cooked on a Canadian barbecue are chicken, burgers, ribs, steaks, sausages, and shish kebabs. Barbecue sauce is either brushed on when the meats are cooking, or before the meats are served. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill) may also be combined with picnics. Caribbean Barbecue is popular in all of the Caribbean islands, with each having its own local variations and traditions.