Nearly everything can be cooked either with meat or b’zeit (oil), from beans to fish, stews and spinach. Meat was traditionally precious and usually served on a Sunday, but was expensive and usually eaten with bulgur or rice to prolong the shelf life. For Lebanese Christians, including Catholic (Maronites and Melkites) and Orthodox, fasting from meat is practiced over the Lenten period (from midnight to noon) during Easter. Where abstention of meat is observed, the food is referred to as 'akl aateh' (meaning food "cut" from the diet, such as meat or absent from meat), the particular food that is "cut" varies over different traditions.