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 these classes who would be their employers. On occasion, celebrity chefs, such as Herman Senn, were invited to lecture. Plain cookery classes assumed no knowledge of cookery and the recipe cards with such classes went through every step in minute detail. Ingredients are set out at the start, costed to the nearest farthing. For instance, shepherd's pie was costed in 1875 at 9 ¼ old pence (4p). The objective of Plain Cookery teaching was, according to Mrs Clarke ′to insure for the working-man a wholesome meal nicely prepared, which will supply the nourishment he requires to enable him to do