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
American Cookery after its first appearance. Only four copies of the first edition are known to exist. The only biographical information known about the author is from the cover and title pages of her cookbook that list her as "Amelia Simmons, An American Orphan"; all else is by inference. "American Cookery" is her only known published work. The preface reads: The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being original work in this country. This indicates that she probably lacked formal education. Based on other quotes from her preface, she