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 the collection there are also four copies of "The Forme of Cury", a compilation from about 1390 of medieval recipes written by the cooks of Richard II and then edited and published by Samuel Pegge in 1780. It is one of the oldest known English cookery manuscripts. In the Cookery Collection there are multiple copies of one of the earliest health and safety conscious food books, Friedrich Christian Accum’s "A Treatise on Adulterations of Food and Culinary Poisons" (1822). The text provides instructions about how to identify dangerous additives in common foods and raises awareness about the dishonest practices of