The basics of the Egyptian diet, bread and beer, were made for their main crops, wheat and barley. Honey, dates, and fruit juice were used for sweeteners, and garlic and onions for flavoring. Vegetables such as peas and beans, lettuce, cucumber, and leeks, along with figs, dates, pomegranates, and grapes were the main crops grown in the hot climate. With little grazing land available, meat was expensive and most people ate it only on festive occasions. Fish and meat were prepared for storage by salting or hanging fish in the sun to dry. The diet is mainly vegetarian or seafood based. This chapter is part of Module 2: History of Agriculture in Mediterranean Basin and Mediterranean Diet.