Syrian and Iraqi Jews eat round sesame crackers that look like mini-bagels. Turkish and Greek Jews sip a sweet drink made from melon seeds. Some people start with herring to replace the salt lost during fasting.[6] North African Jews prepare butter cookies known as ghribi/qurabiya ("ribo" among Moroccan Jews) for the meal after the Yom Kippur fast.[7] [8] Among North American Ashkenazi Jews, the custom is to break the Yom Kippur fast with bagels, cream cheese, cucumbers and tomatoes, and lox or whitefish,[9] often followed by coffee and smetene kuchen (trans. "coffee cake").[10]