gooey bread roll made from cassava flour eaten hot). One traditional non-alcoholic beverage is , made using (toasted barley flour), (unrefined sugar), and spices. Another traditional non-alcoholic beverage is , which is made with black corn flour, sweetened with , and flavored with fresh fruit, herbs and spices. Catholic influence Besides the regions, there are several typical Ecuadorian dishes consumed on special occasions. , a fish soup including several types of beans, lentils, and corn, is often eaten during Lent and Easter, and is traditionally served all over Ecuador. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage is typical, accompanied by which is stuffed bread shaped like children. Chifa Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African) into their cuisine, and the popularity of chifa has made it hard to find authentic Chinese cuisine in Ecuador. Middle Eastern Since 1875, there has been a constant flow of Lebanese immigrants to Ecuador, first fleeing the Ottoman Empire, and then the aftermath of World War I and II. By 1986, there were 97,500 Lebanese immigrants in Ecuador. Shawarma restaurants have become increasingly popular presenting another instance of fusion cuisine. Since many of the ingredient in Middle Eastern cuisine cannot be found in the country, Lebanese immigrants have made replacements with native ingredients. One dish that has become a staple of the country is kibbeh. One beloved Middle Eastern food that has become synonymous with Ecuadorian cuisine are yogurt drinks. The most famous are "yogures persa" brought by Persian immigrants in the 1900s. These yogurt drinks are most often accompanied by pan de yuca, which are analogous to Brazilian pão de queijo. Desserts Alfajores: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified. The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with dulce de leche (a caramel-colored, sweet, creamy filling made with milk and sugar) Turrones (or nougat) is another