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 Kids' Cookery School The Kids' Cookery School The Kids' Cookery School (KCS) is a cookery school for children aged 3-16 which has charitable status. Children aged 3-16 years old go to KCS for practical cookery lessons, where they learn to cook healthy food from fresh ingredients. The school was founded in 1995 by Fiona Hamilton-Fairley, who raised funds to build the purpose-built teaching kitchens in Acton, West London Acton, London. KCS teaches around 2,500 children each year at the cookery school in Acton or in schools around London. The school is a charity and relies on donations from charitable trusts, companies and individuals.