The Jewish population of Al-Andalus, the Sephardic Jews, developed their cuisine in close contact with Christians and Muslims. Influences went in both directions and lasted even after the expulsions and forced conversions of the Jewish population that followed the Reconquista. Among the specialties was "adafina" (from Arabic "al dafina" "the buried treasure"), a meat dish that was prepared by burying it in hot coals on the day before the Shabbat. Jewish fish pie dishes have survived in Spanish cuisine as "empanadas de pescado".