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 her book, "The Food Culture in Colonial Asia: A Taste of Empire," Routledge, 2011. A guide to the Cookery Collection is available on the Leeds University Library website. This provides an overview to the collection, its history and its uses. The Cookery Collection has been fully catalogued online. In the Library catalogue the contents and hierarchy of the Cookery Collection can be viewed, as can descriptions of individual items. A selection of pieces in the Cookery Collection have been photographed and digitised. Researchers can consult the Cookery Collection in person by visiting the reading room in Special Collections at the