Rabbinic literature other hand, the terms "meforshim" and "parshanim" (commentaries/commentators) almost always refer to later, post-Talmudic writers of rabbinic glosses on Biblical and Talmudic texts. This article discusses rabbinic literature in both senses. It begins with the classic rabbinic literature of the Talmudic era ("Sifrut Hazal"), and then adds a broad survey of rabbinic writing from later periods. The Mishnah and the Tosefta (compiled from materials pre-dating the year 200 CE) are the earliest extant works of rabbinic literature, expounding and developing Judaism's Oral Law, as well as ethical teachings. Following these came the two Talmuds: Midrash (pl. "Midrashim") is a Hebrew
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