Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompasses traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in The Netherlands, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.