Sephardic Bnei Anusim forebear/s who was/were forced to convert from Judaism to Catholicism. In regards to the second issue, in Rabbinic Judaism, a person's Jewish status is determined in one of two ways: Thus, natural-born Jewish status of a child (male or female) comes from its mother, via its maternal grandmother, via its maternal great-grandmother, and so on. As a consequence of the number of generations that have passed since the forced conversion of the Anusim ancestors of the Sephardic Bnei Anusim, the likelihood of a broken direct maternal Jewish lineage in that time (or the difficulty in producing documentary evidence proving otherwise)
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