Sephardic Museum Sephardic Museum The Museo Sefardí, in Toledo, Spain, occupies the former convent of the Knights of Calatrava, annexed to the Synagogue of El Tránsito. It shows historical, religious aspects and of the customs of the Jewish past in Spain, as well as of the Sephardim, the descendants of the Jews who lived in the Iberian peninsula until 1492. In 1964, it was decided that the Synagogue of El Tránsito or synagogue of Samuel ha-Leví be the seat of the Sephardic Museum, which aims to preserve the legacy of Hispanic-Jewish and Sephardic culture to be integrated as an essential part of
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