 Both the Jews of the Iberian Peninsula and the pre-existing Jews of Morocco, Tunisia, Algeria, Bulgaria, Turkey, Syria, Egypt, Italy, and Greece into whose communities they settled adapted local dishes to the constraints of the kosher kitchen.Since the establishment of a Jewish state and the convergence of Jews from all the globe in Israel, these local cuisines, with all their differences, have come to represent the collection of culinary traditions broadly known as "Sephardi cuisine.