In Ugarit during the Late Bronze Age, the noble meal revolves around the dbḥ, the sacrificial banquet: the beast is slaughtered, the gods' portion is burned on the altar, and the roasted meat is shared, washed down with wine. Around this meaty core are barley flatbreads (daily bread), dried fruits, and resinated wine. There is no starter or dessert in the French sense: everything arrives together on platters and jars, from the humblest roasted barley to the bull's thigh on feast days.

Ugarit lived from its olive groves and vineyards: olive oil perfumes everything, from bread to meats, and wine (often mixed with terebinth resin or honey) accompanies every sacrifice. This is the double signature of the Ugaritic table, attested by the administrative tablets of Ras Shamra which record hundreds of jars of oil and wine.