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 Complete Practical Cook" : "or, a new system of the whole art and mystery of cookery" (1730) is an illustrated recipe book. It contains copperplate engravings showing how to set and arrange a table for various courses in an 18th-century dinner. Charles Carter cooked for nobility and specialised in French baroque cuisine. The Cookery Collection holds several different editions of "The Art of Cookery Made Plain and Easy" by Hannah Glasse, first published in 1747. This book was a best seller for more than one hundred years and was written to help instruct servants in the preparing of meals. In