Rabbinic Judaism and property laws), requiring—according to rabbinic thought—a subsequent definition through the Oral Law. Thus Rabbinic Judaism claims that almost all directives, both positive and negative, in the Torah are non-specific in nature and require the existence of either an Oral Law, or some other method to explain them. Much rabbinic Jewish literature concerns specifying what behavior is sanctioned by the law; this body of interpretations is called "halakha" ("the way"). Until the Haskalah (Hebrew: "Jewish enlightenment") of the late 18th century, and the resulting division of Ashkenazi Jews into religious movements or denominations, especially in North America and anglophone countries,
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