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
Modern Cookery for Private Families increasing dullness of Victorian cookery. Although she finds Acton "in most respects an admirable cookery writer", she observes that between the first and the third editions Acton has gone from using garlic sparingly to avoiding it entirely. She is equally scathing about Acton's "Burlington Whimsey" which she calls "basically a dish of brawn"; she argues that the Victorians were too fond of it, and that Acton's recipe is "the epitome of dull food dressed up to look whimsical." Sue Dyson and Roger McShane, reviewing the book on "FoodTourist", call it the "very antithesis" of the elaborate "haute cuisine" of Marie-Antoine