The Whitebrook dish, incorporating a pork shoulder which is cooked over two days in a bain-marie, served with shallot and mugwort. This is accompanied by a croquette made from pig's head and a pork cutlet with celeriac, pear, sorrel and cauliflower mushrooms. The restaurant serves breakfast to residents staying in the rooms, which includes Trealy Farm produced sausages and bacon. The restaurant claims that the building dates from the 17th century, although little is known of its history. The village of Whitebrook developed as a centre of water-powered industry, with wireworks and later paper mills. The Whitebrook was run as a roadside
Israeli cuisine the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called "osban", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called "gheh", with a different spice blend while Jews from Iraq make the sausages, called "mumbar", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,