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 English and Australian Cookery Book The English and Australian Cookery Book The English and Australian Cookery Book is considered to be the first Australian cookbook. Published in London in 1864, the full title of the first edition reads: "The English and Australian Cookery Book: Cookery for the Many, as well as the Upper Ten Thousand - by an Australian Aristologist". The unnamed author was in fact a Tasmanian named Edward Abbott, Abbott was the son of a Canadian-born military officer, posted from NSW to Hobart in 1815 to become deputy judge advocate. Abbott junior rose from the position of clerk in his father’s office to