It is plentiful and not as expensive as beef. Many kinds of fish are available to coastal dwellers. The main cereals are rice and cracked wheat, called burghul. Potatoes are consumed in quantity. The Arab cuisine depends to a great extent on oil.
Food is cooked in it or dressed with it for serving.
The choice of cooking fat often identifies the country from which the recipe originates. The Lebanese like to use their own fresh olive oil, or a clarified butter called samneh. The Turks use olive oil, vegetable shortening or butter, while in Saudi Arabia the preferred fat is ghee, usually obtained from goat or sheep milk. Olives, nuts, raisins, salted chick peas, toasted pumpkin seeds are always on hand as appetizers. Pickles made from turnips, beets, onions, green cauliflower and cucumbers are relished along with fresh greens.