Babylonian cuisine, originating from ancient Mesopotamia, was characterized by its use of locally available ingredients. Staples included grains like barley and wheat, which were often made into bread or porridge. Vegetables such as onions, garlic, and leeks were commonly used, along with legumes like lentils and chickpeas. Meat from sheep, goats, and fish from the nearby rivers also featured prominently in their diet. The Babylonians practiced various cooking methods, including boiling, baking, and roasting. Spices and herbs, such as coriander and cumin, were used to enhance flavors. They also enjoyed fermented beverages, particularly beer, which was a significant part of their social and cultural life.