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 of Hebrew in Mishnaic times (1st-2nd centuries), with the Sephardi pronunciation being derived from Judaean and the Ashkenazi from Galilean. The theory is supported by the fact that Ashkenazi Hebrew, like Samaritan Hebrew, has lost the distinct sounds of many of the guttural letters, and there are references in the Talmud to that as a feature of Galilean speech. Idelsohn ascribes the Ashkenazi (and, on his theory, Galilean) pronunciation of qamats gadol as to the influence of Phoenician: see Canaanite shift. During the Masoretes (8th-10th centuries), there were three distinct notations for denoting vowels and other details of pronunciation in