Lebanese cuisine is similar to those of many countries in the Eastern Mediterranean, such as Syria, Turkey, Greece, and Cyprus. The Lebanese national dishes are the kibbe, a meat pie made from finely minced lamb and burghul (cracked wheat), and the tabbouleh, a salad made from parsley, tomatoes, and burghul. The national beverage is arak, a strong anise-flavored liquor made from fermented grape juice. It is usually drunk with water and ice, which turns the clear liquid milky-white, and usually accompanies food. Arak is a strong spirit similar to the Greek ouzo and the Turkish raki. Lebanese restaurant meals begin with a wide array of mezze - small savoury dishes, such as dips, salads, and pastries. The mezze are typically followed by a selection of grilled meat or fish. In general, meals are finished with Arabic coffee and fresh fruit, though sometimes a selection of traditional sweets will be offered as well. M'Juhdara, a thick stew of onions, rice, and lentils, is sometimes considered poor man's fare and is often eaten around Lent by people in the Lebanese diaspora. Beirut and its environs contain many restaurants of various national origins. At the same time, wine is growing in popularity and a number of vineyards exist in the Bekaa valley and elsewhere. Beer is also highly popular and Lebanon produces a number of local beers, of which almaza is perhaps the most popular.