Rabbinic Judaism Rabbinic Judaism Rabbinic Judaism ( "Yahadut Rabanit"), also called Rabbinism, has been the mainstream form of Judaism since the 6th century CE, after the codification of the Babylonian Talmud. Growing out of Pharisaic Judaism, Rabbinic Judaism is based on the belief that at Mount Sinai, Moses received from God the Written Torah (Pentateuch) in addition to an oral explanation, known as the "Oral Torah," that Moses transmitted to the people. Rabbinic Judaism contrasts with the Sadducees, Karaite Judaism and Samaritanism, which do not recognize the oral law as a divine authority nor the rabbinic procedures used to interpret Jewish scripture.
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