The daily life and the habits of Sephardic Jews were a combination of their past life in the Iberian Peninsula and their present one in Salonika, a city that inherited Greco Roman history and Ottoman culture. The Sephardic cuisine of the Jewish population is a mixture of its Spanish past and Salonikan present The main characteristics of Sephardic cuisine are vegetables such as eggplant, spinach, onions, pumpkin, followed by= eggs, matzah, fish, lamb, as well as fresh, and dried fruits for desserts. Some of the most popular Sephardic recipes are huévos haminados (fried eggs), pesce en salsa (the Pesah dish), pies (or pasteles as they used to call them), borekitas (small pies), keftikes (meatballs), and bumuelos (fried dough based on matzah and then drizzled with honey).