Ethiopian Jewish cuisine is the cuisine of the Beta Israel (Ethiopian Jews). The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations. Because treyf foods such as pork and shellfish are not traditionally eaten by either Ethiopian Christians or Ethiopian Muslims, keeping kosher in Ethiopia is a largely invisible practice. However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as kitfo and gored gored. Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking.