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 Cookery Collection. The Cookery Collection was recognised as an outstanding collection and accredited Designation status in 2005. Since then, the collection has continued to grow with more donations. A few years after the death in 2006 of Michael Bateman, the food writer and journalist, Leeds University Library received his collection of international cookery books in 2011. Special Collections also holds an archive of his papers from his career as a food writer. Some material which was already held by the Brotherton Library and related to cookery has since been associated with the Cookery Collection in the interest of strengthening the