In cookery, what are ‘albondigas’?
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
American Cookery cookbooks well before the end of the eighteenth century. But we find not one cookbook written by an American, for Americans, that is, until 1796, when American Cookery appeared in Hartford, and later the same year, in Albany." Hess goes on to say: "So, again, what makes American Cookery so very American? It is precisely the bringing together of certain native American products and English culinary traditions. So English that entire chapters were "borrowed" from The Frugal Housewife by Susannah Carter, which appeared in American editions in 1772 and 1792, and yet so very American in her use of those