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
Modern Cookery for Private Families is now remembered from that period. The title varied somewhat over the years; the 1845 edition's full title was By 1860, the title had become The following list refers to the 1860 edition. Acton's book is divided into chapters with brief, often single word titles such as "Fish". In a marked departure from eighteenth century English cookery books like Hannah Glasse's "The Art of Cookery", these are written as connected wholes. The chapter on fish begins with an essay on how to choose fish for freshness; there follows some advice on how to bake fish, and on the kinds of