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 comments that Acton knew about "her countrymen"'s lack of understanding of curry and "lamented 'the great superiority of the oriental curries over those generally prepared in England'". She further notes that Acton suggested practical improvements, such as grating coconut into the gravy, and using tamarind, acid apples and cucumber to simulate the "piquancy you get with bitter gourds, mango, and so on", which she comments was certainly better than lazily adding lemon juice, but still nothing like "anything prepared by my grandmother's Indian cook." Dickson Wright also comments on the early signs in "Modern Cookery" of what she considers the