Sephardic music Sephardic music Sephardic music is an umbrella term used to refer to the music of the Sephardic Jewish community. Sephardic Jews have a diverse repertoire the origins of which center primarily around the Mediterranean basin. In the secular tradition, material is usually sung in dialects of Judeo-Spanish, though other languages including Hebrew, Turkish, Greek, and other local languages of the Sephardic diaspora are widely used. Sephardim maintain geographically unique liturgical and para-liturgical traditions. Songs which are sung by women are traditionally sung while performing household tasks, without accompaniment or harmony. Tambourines and other percussion instruments are sometimes used, especially in
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