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 National Training School Of Cookery first Lady Superintendent, Lady Barker, wrote "First Lessons In The Principles Of Cookery", (1874), and the long serving holder of that post, Mrs Charles Clarke, wrote many books, including many of the various editions of the school Handbook. The woman credited by Charles Dickens, Jr. with devising the first curriculum of the School, Miss Mary Hooper, wrote at least 7 cookery books as well as a number of novels. To support the war effort, a book "Thrift For Troubled Times" was ′Compiled by the Staff of The National School of Cookery during the great war′. The ′National′ had recurring financial