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 Leeds, donated her 1,500 printed books and some manuscript volumes to the Library. The majority of these books were British, French and Italian cookery books dating from the early 16th century to 1930. An item of note from Leigh’s collection is a first edition of Mrs Beeton’s ""Book of Household Management"" with a letter inserted in it written to Leigh from Mrs Beeton’s son, Sir Mayson Beeton. Leigh’s donation included her correspondence with book owners, now held in Special Collections’ archives. In 1954 some of the books from Blanche Leigh’s collection were displayed in an exhibition titled "Cookery Books