The small amount of animal protein eaten on Crete is cooked in olive oil and usually made with greens, grains or pulses: sea bass with purslane, pork with crackedwheat, chicken with peas.
Gastronomic gigantism may be a fad in Lebanon, where chefs recently baked a tray of kibbeh, a pie of minced meat and crackedwheat, at 20 square metres (215 square feet) a candidate for the Guinness Book of Records.