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 unlike eighteenth-century vagueness, and calls Acton "an admirable pioneer". Natalie Whittle, writing in the "Financial Times" in 2011, describes how recipes such as "Water Souchy" (a clear fish soup) from "Modern Cookery" and other books of the period are being revived at English restaurants. Simon Hopkinson, writing in "The Independent" in 2000, praises Acton's Christmas pudding: "It was to the cookery writing of the legendary Eliza Acton where Joyce Molyneux [of the "Carved Angel"] went to find her perfect pudding recipe. And, as far as I remember, the particular reason why she liked the result of Acton's recipe above all