With a history as long as that of its ancient monuments, Egypt’s cuisine relies heavily on the rich bounty of vegetables and fruits harvested every year in the fertile Nile Delta. The difficulty and expense of raising livestock in Egypt mean that traditionally, many dishes are vegetarian. However, today, meat can be added to most recipes. Beef, lamb, and offal are commonly used, while seafood is popular on the coast. Because the majority of the population is Muslim, pork does not feature in traditional cuisine. Staples include aish baladi, or Egyptian flatbread, fava beans, and a bevy of exotic spices.