Origins of Rabbinic Judaism over the interpretation of the Torah; rather, it relocated debates between sects to debates within Rabbinic Judaism. The survival of Pharisaic or Rabbinic Judaism is attributed to Rabbi Yohanan ben Zakkai, the founder of the Yeshiva (religious school) in Yavne, see also Council of Jamnia. Yavneh replaced Jerusalem as the new seat of a reconstituted Sanhedrin, which reestablished its authority and became a means of reuniting Jewry. The destruction of the Second Temple brought about a dramatic change in Judaism. Rabbinic Judaism built upon Jewish tradition while adjusting to new realities. Temple ritual was replaced with prayer service in synagogues
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