Animals deemed permissible as a source of meat had to be slaughtered in keeping with shechita, or Jewish ritual slaughter, which further involved its soaking and salting to remove blood. Hence, meat was often reserved for holidays and special occasions. Many Sephardi dishes use ground meat. Milk and meat products could not be mixed or served at the same meal. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils, and bulgur/burghul (cracked wheat). Rice takes the place of potatoes.