Yemen cuisine is not divided into regional cuisines, but it has influences from the Indians (especially the Indian herbs and spices), the Persians, the Lebanese people and the Egyptian ones. Still, Yemen cuisine represents the variety and the taste of the specific Arabian cuisine. The variety of aliments includes: lamb, yoghurt, thyme, mint and cinnamon (for the meat dishes), tea and coffee, rice, garlic, turmeric, fish on the coasts, pepper, eggplants, cucumbers, onions and citrus fruits. The most traditional dish is the salto, which is based on meat and served an end of dinner or lunch during a special day. There is a wide range of juices and soft drinks, teas (shay) and coffees (qahwa): the ginger coffee, the mocha matari coffee. Yemeni people also make their own traditional bread, called the mellawach, which is served with a spicy hot sauce that contains many spices, called the zchug. Zchug is also put on grilled meat, besides the hilbeh, fenugreek or coriander paste.