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 recipes ′are intended for the use of both ladies and cook'. The emergence of a national cookery and domestic science school at this time is explainable by the changes in society in the late nineteenth century. Industrialisation had produced a large urban working-class, many of whom had not been taught cookery by their mothers and some of whom had only rudimentary cooking facilities in their homes. The spread of elementary schools gave an opportunity to educate working-class girls in basic cookery. At the other end of the social scale, more and more middle-class households were taking on live-in servants. These