Aubergine dishes are common in Lebanon. They include well known dishes such as baba ghanouj (a char-grilled aubergine, made with tahina, olive oil, lemon juice, and garlic puree), mutabbel (mashed cooked aubergines and tahini, mixed with salt, pepper, olive oil, with anar seeds) and makdous, a stuffed eggplant dish served with olive oil. Fried aubergine is also served alongside other fried vegetables including potatoes, courgettes onions and tomatoes. Usually referred to as a "mixed fry up". One of the most popular dishes in the Levant is fatteh and the popular variant "fatet batinjan" (eggplant casserole) is served with yoghurt, fried bread and aubergine, served with mate. Unlike the Greek style, Lebanese moussaka is a vegetarian eggplant dish, made with fried eggplant simmered in an onion and tomato sauce with chickpeas.