Sephardi Jews legal residence in Spain, whatever their [current] ideology, religion or beliefs. Eligibility criteria for proving Sephardic descent include: a certificate issued by the Federation of Jewish Communities of Spain, or the production of a certificate from the competent rabbinic authority, legally recognized in the country of habitual residence of the applicant, or other documentation which might be considered appropriate for this purpose; or by justifying one's inclusion as a Sephardic descendant, or a direct descendant of persons included in the list of protected Sephardic families in Spain referred to in the Decree-Law of 29 December 1948, or descendants of those
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