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 National Training School Of Cookery Schools, Poor Schools and similar institutions′ and to send out teachers, with equipment, to give lessons nationwide if suitable payments were made. The school also was to teach fee-paying ′persons desirous of acquiring a knowledge of the principles of Cookery′. The cookery taught at the School was, broadly, either Plain Cookery, intended to instruct pupil teachers who would disseminate these recipes to working class women and more particularly, to the next generation of them in schools, or High Class Cookery, intended to instruct both those intending to work in the households of the middle and upper-classes and the women in