Sephardic Haredim Sephardic Haredim Sephardic Haredim are Jews of Sephardic and Mizrahi descent who are adherents of Haredi Judaism. Sephardic Haredim today constitute a significant stream of Haredi Judaism, alongside the Hasidim and Lita'im. An overwhelming majority of Sephardic Haredim reside in Israel, where Sephardic Haredi Judaism emerged and developed. Although there is a lack of consistency in many of the statistics regarding Haredim in Israel, it is thought that some 20% of Israel's Haredi population are Sephardic Haredim. This figure is disputed by Shas, which claims that the proportion is "much higher than 20%", and cites voting patterns in Haredi cities
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