Sephardic Bnei Anusim whereby hundreds of Hispanics have expressed a belief that they are descendants of such Conversos and a desire to return to the fold of Judaism. Such desire may perhaps be understood within the complex identity politics of both Latin and Anglo-America and their interplay with social mobility. Belief in Converso identity is normally based on memories of family practices which may resemble their perceptions of Jewish customs and religion and internet genealogical research and public availability of population genetics and atDNA analysis. In the last 5 to 10 years a growing number "of [Sephardic] Benei Anusim have been established 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