 The Egyptian culinary influence is also seen by the frequent use of hot peppers, garlic and chard to flavor many of Gaza's meals.A dish native to the Gaza area is "Sumaghiyyeh", which consists of water-soaked ground sumac mixed with tahina, which is then added to sliced chard, pieces of stewed beef, and garbanzo beans.There are several foods native to Palestine that are well known in the Arab world, such as, "Kinafe Nabulsi", Nabulsi cheese (cheese of Nablus), Ackawi cheese (cheese of Acre), Rumaniyya (from Jaffa), Sumaghiyyeh (a stew from Gaza) and Musakhan.