As cooking on Shabbat is prohibited, Sephardi Jews, like their Ashkenazi counterparts, developed slow-cooked foods that would simmer on a low flame overnight and be ready for eating the next day. One slow-cooked food was ropa vieja. The oldest name of the dish is "chamin" (from the Hebrew word "cham," which means "hot"), but there are several other names. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. Its Ashkenazi counterpart is called shalet or cholent. Shavfka is another Sephardi dish that has an Ashkenazi counterpart, namely kugel. Bourekas are often served on Shabbat morning. Pestelas, sesame-seed topped pastry filled with pine nuts, meat and onion, are also traditional.