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 Smith called Acton "the best writer of recipes in the English language". Elizabeth David similarly called "Modern Cookery" "the greatest cookery book in our language". Bee Wilson, writing in "The Telegraph", agrees that it is "the greatest British cookbook of all time", adding that Acton deserves to be a household name. Elizabeth David asks why "this peerless writer" was eclipsed by "imitators so limited in experience, and in capacity of expression so inferior?" She answers her own question with the suggestion that Acton, born in 1799, was "in taste and in spirit, a child of the eighteenth century." David notes