Sephardic Haredim theological neutrality regarding the existence of the State of Israel. Ashkenazi Haredim as a community exhibit a broader spectrum of views. In 2010, the Shas party, which represents an overwhelming majority of Sephardic Haredim, became the first Haredi political party to join the World Zionist Organization. The emergence of a coherent Sephardic stream of Haredi Judaism is a relatively recent development in Jewish history. In the early 20th Century, the dominant Sephardic Haredi institution was Porat Yosef Yeshiva in Jerusalem. Porat Yosef Yeshiva quickly became a reputable Sephardic institution, educating many students and even "exporting" Rabbinic leadership to 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