Israeli cuisine includes local dishes as well as Jewish cuisine brought to the country by immigrants from the diaspora. Since the establishment of the state in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of the Mizrahi, Sephardi, and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in the Levantine, Arab, Middle Eastern and Mediterranean cuisines, such as falafel, hummus, shakshouka, couscous, and za'atar. Schnitzel, pizza, hamburgers, French fries, rice and salad are also common in Israel.