Akkadian cuisine, originating from ancient Mesopotamia, was characterized by the use of grains, legumes, and vegetables. Staples included barley and wheat, which were often made into bread or porridge. Common ingredients also featured lentils, chickpeas, and various herbs, reflecting the agricultural practices of the time. Meat was consumed but less frequently, with lamb and goat being popular choices. Fish from the nearby rivers was also a significant part of the diet. The Akkadians utilized spices and seasonings, such as garlic and onion, to enhance flavors, showcasing their culinary creativity in a region known for its rich agricultural resources.