 “Kibbutz foods” have been adopted by many Israelis for their light evening meals as well as breakfasts, and may consist of various types of cheeses, both soft and hard, yogurt, labne and sour cream, vegetables and salads, olives, hard-boiled eggs or omelets, pickled and smoked herring, a variety of breads, and fresh orange juice and coffee.In addition, Jewish holidays influence the cuisine, with the preparation of traditional foods at holiday times, such as various types of challah (braided bread) for Shabbats and Festivals, jelly doughnuts ("sufganiyot") for Hanukah, the hamantaschen pastry ("oznei haman") for Purim, "charoset", a type of fruit paste, for Passover, and dairy foods for Shavuot.The Shabbat dinner, eaten on Friday, and to a lesser extent the Shabbat lunch, is a significant meal in Israeli homes, together with holiday meals.