Sephardic Jews in the Netherlands of Sephardic Jewry in Amsterdam, the Mahamad also closely controlled the process of re-judaization - that is helping those whose families had been secretly living as Jews while being outwardly Catholic return to a full Jewish life. In this process, several individuals rejected Rabbinic Judaism or advanced ideas outside of the norms of Judaism at that time and were disciplined by the Mahamad through the process of herem, which could be anything from denial of Torah honors to an outright ban on the individual. The most famous of those to receive a full ban herem was philosopher Baruch Spinoza, whose
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