The most distinctive Jordanian dish is mansaf, the national dish of Jordan. The dish is a symbol for Jordanian hospitality and is influenced by the Bedouin culture. Mansaf is eaten on different occasions such as funerals, weddings and on religious holidays. It consists of a plate of rice with meat that was boiled in thick yogurt, sprayed with pine nuts and sometimes herbs. As an old tradition, the dish is eaten using one's hands, but the tradition is not always used. Simple fresh fruit is often served towards the end of a Jordanian meal, but there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef, a dish made specially for Ramadan. In Jordanian cuisine, drinking coffee and tea flavoured with na'na or meramiyyeh is almost a ritual.