Israeli cuisine Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chicken "albondigas" (meat balls) in tomato sauce, from Jerusalem Sephardi cuisine. "Albondigas" are also prepared from ground meat., similar to albogindas is the more popular Kufta which is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans. Grilled and barbecued meat are common in Israeli cuisine. The country has many small eateries specializing in beef and lamb kebab, shish taouk, merguez and shashlik. Outdoor barbecuing, known as "mangal" or "al ha-esh" (on the fire) is a
The National Training School Of Cookery Charles Clarke. Her term of office lasted 45 years and she was succeeded by her daughter. Eventually the unsuitable corrugated iron buildings were abandoned and the school moved into purpose-built premises in Buckingham Palace Road in 1889. The school was renamed 'The National Training School of Cookery and Other Branches of Domestic Economy' in 1902 to reflect an expanded curriculum which by then included many domestic skills although cookery remained at the heart of the curriculum. The objectives as set out in 1873 reflected these arrangements. The School was to train teachers to teach cookery in ′Training Schools, School Board