My only problem with the Sephardics (we have tons of them at the Jersey Shore) is that their healthy diet is becoming really popular and pushing out the Ashkenazim food culture of pastrami and matzo ball soup. You can't find an old-fashioned Jewish cookbook these days - it's all “middle eastern” stuff.
That's really just Israeli cuisine, which is largely Arabic cuisine.
Traditional Sephardic fare was closer to Turkish food, which is heavier - there is such a thing as Turkish pastrami (pastirma) and also savory kugels (budinca) and cholents (chamin).