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
Ashkenazi Hebrew eastern, e.g. Eastern Syriac "Peshitta" as against Western Syriac "Peshito". Ashkenazi Hebrew in its written form also resembles Palestinian Hebrew in its tendency to "male" 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 of Hebrew in Mishnaic times (1st−2nd centuries CE), with the Sephardi pronunciation being derived from Judaean and the Ashkenazi from Galilean. This theory is supported by the fact that Ashkenazi Hebrew, like Samaritan Hebrew, has lost the distinct sounds of many of the guttural letters, while there are references