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 with the majority of the works being from the early 16th – 20th century. In addition to recipes and cookery books, the collection includes texts about food production, household management, brewery, gardening and the medicinal uses of food. Numerous food historians have used the Cookery Collection to inform their research and publications. The Cookery Collection is located in Special Collections in the Brotherton Library, University of Leeds. The Cookery Collection was awarded Designation status in 2005 by the Museums, Libraries and Archives Council. The Designation Scheme is a mark of distinction which recognises collections in non-national institutions of outstanding national