The principal meats of Morocco include lamb, beef and chicken. Pork is prohibited by Islam, as is alcohol. Traditional dishes include Harira, a soup usually prepared with beef or lamb and lentils; Kofta, a mixture of ground beef or lamb flavored with spices and cooked over charcoal; Tagine, a stew of braised meat often served with almonds; Bastilla, the magnificent chicken pie with eggs and almonds baked in delicate, crispy pastry shell. Couscous and a variety of fish dishes are also common. The national drink is Moroccan tea, brewed to perfection with a touch of mint.