Sephardic Haredim to support its position. Sephardic Haredim differ from their Ashkenazi counterparts in a number of significant ways. The central differentiating factor is that Sephardic Haredim follow the rulings and customs of their rabbis, which are rooted in the traditions of the Jews formerly from the Islamic world. Additional differences exist on issues such as political allegiance, as the vast majority of Sephardic Haredim are identified with Shas, while most Ashkenazi Haredim are identified with either United Torah Judaism or, to a lesser extent, HaEdah HaChareidis. Sephardic Haredim as a community tend to be moderately supportive of Zionism, while maintaining a
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