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
Modern Cookery for Private Families introduction by Elizabeth David, notes that Acton began her writing career with poetry, only to be told by her publishers that a cookery book would be better, and that "an unmistakable literary talent appears even in her receipts, in the style itself, and in the engaging titles she bestows on some of her dishes", which include "The Elegant Economist's Pudding" as well as those of publishers and authors. Clarissa Dickson Wright, in her "A History of English Food", calls Acton "the best cookery writer of the period", noting that she paid "considerable attention" to curry in the book. Dickson Wright