 Sephardim and Ashkenazim also established communities in the Old Yishuv.Particularly in Jerusalem, they continued to develop their culinary style, influenced by Ottoman cuisine, creating a style that became known as Jerusalem Sephardi cuisine.This cuisine included pies like sambousak, pastels and burekas, vegetable gratins and stuffed vegetables, and rice and bulgur pilafs, which are now considered to be Jerusalem classics.