Gaza's cuisine is characterized by its generous use of spices and chillies. Other major flavors and ingredients include dill, chard, garlic, cumin, lentils, chickpeas, pomegranates, sour plums and tamarind. Many of the traditional dishes rely on clay pot cooking, which preserves the flavor and texture of the vegetables and results in fork-tender meat. Traditionally, most Gazan dishes are seasonal and rely on ingredients indigenous to the area and its surrounding villages. Poverty has also played an important role in determining many of the city's simple meatless dishes and stews, such as "saliq wa adas" ("chard and lentils") and "bisara" (skinless fava beans mashed with dried mulukhiya leaves and chilies).