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
Leeds University Library's Cookery Collection of the Symposium. The Leeds Symposium has held annual meetings for the discussion of food history and the presentation of papers since 1986. Anne Wilson wrote "Food and Drink in Britain" (1973) which draws on the Cookery Collection's early cook books. She wrote "The Book of Marmalade" which was published in 1985. In it, she cites the Cookery Collection: "Most of the older recipe books consulted are among those in the Blanche Leigh and John F Preston collections of early cookery books in the Brotherton Library at the University of Leeds." Anne Wilson edited "Luncheon, Nuncheon and Other Meals: Eating