 Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel.Jews from Tunisia make a sausage, called "osban", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices.Jews from Syria make smaller sausages, called "gheh", with a different spice blend while Jews from Iraq make the sausages, called "mumbar", with chopped meat and liver, rice, and their traditional mix of spices.