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 were the lower-middle classes, able often to afford just one servant, often a young girl, who had to do all the household tasks as well as cook. The servant was often a novice cook and her mistress was a novice servant-employer, so both could benefit from lessons at the School. The range of the School's activities, and the different social classes catered for, is reflected in its revised list of fees of 1921. Most expensive was the Cordon Bleu course at £60. Other courses included: Household Management; Housekeeping; Ladies’ Short Cookery Course; Plain Cookery; Superior Household Cookery; Cook's Certificates In