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 1500–1954" held in Times Bookshop in London. John F Preston was also displaying his collection at this exhibition and consequently became interested in Leeds University Library’s collection. In 1962 he presented his collection to the Library of over 600 English cookery books from 1584–1861. In the 1980s the Camden Public Library in London was running low on adequate space to hold their collection of books on food and drink. Their cookery books were advertised and as a result were rehomed in the Brotherton Library. The books spanned 1900–1975 and filled a period that was until then lacking in the Library’s