today with ingredients brought in by the Muslims. Cumin, cilantro, and turmeric are very common in Sephardi cooking. Caraway and capers were brought to Spain by the Muslims and are featured in the cuisine. Cardamom (hel) is used to flavor coffee. Chopped fresh cilantro and parsley are popular garnishes. Chopped mint is added to salads and cooked dishes, and fresh mint leaves (nana) are served in tea. Cinnamon is sometimes used as a meat seasoning, especially in dishes made with ground meat. Saffron, which is grown in Spain, is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled. Desserts and beverages Tiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the end of a festive meal, accompanied by small portions of baklava or other pastries dipped in syrup or honey. Hot sahlab, a liquidy cornstarch pudding originally flavored with orchid powder (today invariably replaced by artificial flavorings), is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak is the preferred alcoholic beverage. Rose water is a common ingredient in cakes and desserts. Malabi, a cold cornstarch pudding, is sprinkled with rose water and red syrup. Pickles and condiments Olives and pickled vegetables, such as cucumbers, carrots, cabbage and cauliflower, are a standard accompaniment to meals. Amba is a pickled mango sauce. Small pickled lemons are a Tunisian and Moroccan delicacy. Shabbat and holiday dishes Shabbat On Shabbat, the Jews of North Africa in Tunisia and Morocco serve chreime, fish in a spicy tomato sauce. 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 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