Cuisine of the Mizrahi Jews turmeric, and nutmeg. Holiday meals start with at least a dozen small salads. Mizrahi cuisine allows the use of kitniyot, which is forbidden amongst the Ashkenazim. Kitniyot, are legumes and some grains, which include rice and a variety of beans and pulses. Whereas charoset in Ashkenazi homes is a blend of chopped apples and nuts spiced with wine and cinnamon, Mizrahi charoset is often based on dried fruits, especially dates and is much thicker in consistency. Other Mizrahi Jewish dishes are "tebit", a chicken and rice dish, and "ingriyi", sweet and sour meat topped with aubergines, both from the cuisine
Sephardi Hebrew the Ashkenazi pronunciation was derived from that of Palestine in Geonic times (7th-11th centuries) and that the Sephardi pronunciation was derived from that of Babylonia. The theory was supported by the fact that in some respects, Ashkenazi Hebrew resembles the western dialect of Syriac, and Sephardi Hebrew resembles the eastern dialect: Eastern Syriac "Peshitta" as against Western Syriac "Peshito". Ashkenazi Hebrew, in its written form, also resembles Palestinian Hebrew in its tendency to "malē" spellings (see Mater lectionis). Others, including Abraham Zevi Idelsohn, believed that the distinction is more ancient and represents the distinction between the Judaean and Galilean dialects