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
The Cookery Book of Lady Clark of Tillypronie nineteenth century with recipes that are still remarkably very useable today." In her introduction to the 1994 edition, Geraldene Holt writes that while most cooks collect recipes, Holt observes of the book that In her book "A Caledonian Feast", Annette Hope calls Lady Clark "admirable" and writes that her Hope adds that Lady Clark's The Cookery Book of Lady Clark of Tillypronie The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851–1897), and published posthumously in 1909. The earliest recipe was collected in 1841;