The best-known Ethiopian cuisine consists of various types of thick meat stews, known as ''wat'' in Ethiopian culture, and vegetable side dishes served on top of injera, a large sourdough flatbread made of teff flour. This is not eaten with utensils, but instead the injera is used to scoop up the entrées and side dishes. Almost universally in Ethiopia, it is common to eat from the same dish in the middle of the table with a group of people. It is also a common custom to feed others in your group with your own hands—a tradition referred to as "gursha". Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as both are forbidden in the Ethiopian Orthodox Christian, Islamic and Jewish faiths.