Sephardic Bnei Anusim for the sake of marriage. As implemented in 1935, the takkanah in New York contains the amendment that "no future Rabbinic Court will have the right or authority to convert non-Jews who seek to marry into our [Syrian Jewish] community." The takkanah in New York City holds no force among the overwhelmingly Ashkenazi Jewish population of the city and North America in general. This situation has resulted in reluctance and friction coming from both parties. It has also further encouraged resentment and accusations by Sephardic Bnei Ansuim of classism, and even racism, on the part of the local Jewish communities
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