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
Leeds University Library's Cookery Collection 1494 to 1539. Among Camden Public Library's donation of 20th century cookery books to Leeds University Library were many works by the influential cookery writer, Elizabeth David. In her first cook book, "A Book of Mediterranean Food" (1950), she reintroduced more exotic ingredients – such as figs, garlic and olive oil – that had been absent from British cooking during the war. Alfred Chaston Chapman was a chemist with a specialist interest in fermentation and brewing. He was president of the Institute of Brewing and Distilling from 1911 to 1913. In 1939 his widow donated to Leeds University Library his