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 Cookery Book of Lady Clark of Tillypronie only one edition, that of 1909, published by Constable: This changed in the 1990s: The feminist author Virginia Woolf reviewed the book in the "Times Literary Supplement" in 1909, writing that "Cookery books are delightful to read... A charming directness stamps them, with their imperative 'Take an uncooked fowl and split its skin from end to end' and their massive commonsense which stares frivolity out of countenance". "The Spectator" review in 1909 speculates that Lady Clark inherited the "practical study of cookery" from her father, "Mr. Justice Coltman" who though "abstemious himself" was "careful to provide a well-furnished table for