 Typically, the staff of army kitchens, schools, hospitals, hotels and restaurant kitchens has consisted of Mizrahi, Kurdish and Yemenite Jews, and this has had an influence on the cooking fashions and ingredients of the country.Mizrahi cuisine, the cuisine of Jews from North Africa, features grilled meats, sweet and savory puff pastries, rice dishes, stuffed vegetables, pita breads and salads, and shares many similarities with Arab cuisine.Other North African dishes popular in Israel include couscous, shakshouka, matbucha, carrot salad and chraime (slices of fish cooked in a spicy tomato sauce).