Despite their small number, the Mountain Jews have managed to preserve their culinary heritage, which includes recipes passed on over centuries from generation to generation. These include Geylo, a vegetable dish made from spinach; Khoyahusht, whose name comes from the Juhuri words for egg and meat, though the dish can also be made from fish and vegetables; Shomokufte, a minced meat cutlets dish that is popular in cold weather; and Yarpagi, which always consumed on special occasions and is a kind of oriental cabbage rolls served with boiled rice.