Sephardic Bnei Anusim are cultural and information centres for the education of the general Israeli public, while others are a combination of cultural and information centres which also promote and provide assistance and advocate for rights to conversions, immigration and absorption of reverts to Judaism of Sephardic Bnei Ansuim origin. Casa Shalom holds lectures and seminars in their centre in Netanya, Israel and work to help Sephardic Bnei Ansusim investigate and reclaim their heritage. Shavei Israel, with headquarters in Jerusalem is an advocacy and Jewish outreach organization with links to religious institutions in helping Bnei Anusim in their branches in Spain, Portugal and
Cuisine of the Sephardic Jews Ashkenazi counterpart, namely kugle. Bourekas are often served on Shabbat morning. Pestelas, sesame-seed topped pastry filled with pine nuts, meat and onion, are also traditional. Sambusak is a semicircular pocket of dough filled with mashed chickpeas, fried onions and spices associated with Sephardic Jewish cuisine. According to Gil Marks, an Israeli food historian, sambusak has been a traditional part of the Sephardic Sabbath meal since the thirteenth century. Sephardi and Ashkenazi cooking differs substantially on Passover due to rabbinic rulings that allow the consumption of kitniyot, a category which is forbidden to Ashkenazi Jews. Sephardi Jews prepare charoset, one of