Sephardic Cuisine refers to the traditional foods of the Sephardic Jews, who originally lived in Spain and Portugal before their expulsion in the late 15th century. This cuisine is characterized by its use of spices, fresh vegetables, and a variety of meats, often reflecting the culinary influences of the Mediterranean and Middle Eastern regions. Common ingredients include olive oil, garlic, and chickpeas, with dishes like hummus, falafel, and tagine being popular. The flavors of Sephardic Cuisine are often vibrant and aromatic, showcasing a blend of cultural influences. Many recipes have been passed down through generations, preserving the heritage of the Sephardic people. Celebratory dishes, such as borekas and pistachio baklava, are often served during holidays and special occasions, highlighting the importance of food in their cultural identity.