Saba­ba: Fresh, Sun­ny Fla­vors From My Israeli Kitchen

  • From the Publisher
January 1, 2013

In an Israeli cook­book as per­son­al as it is glob­al, Adeena Suss­man cel­e­brates the tableau of fla­vors the region has to offer. In Hebrew (derived from the orig­i­nal Ara­bic) saba­ba means every­thing is awe­some” and it’s this sun­ny spir­it with which the Amer­i­can food writer and expat Adeena Suss­man cooks up meals in her Tel Aviv kitchen. Every morn­ing, Suss­man makes her way through the bustling stalls of Shuk Hacarmel. In Saba­ba, Suss­man presents 125 recipes for dish­es inspired by this culi­nary won­der­land and by the wide-vary­ing influ­ences sur­round­ing her in Israel. Amer­i­cans have begun to instinc­tive­ly crave the spicy, bright fla­vors of Israeli cui­sine, and in this time­ly cook­book, Suss­man shows read­ers how to use bor­der-cross­ing kitchen sta­ples– tahi­ni, sumac silan (date syrup), haris­sa za’atar — to deli­cious effect while also intro­duc­ing more exot­ic spices and ingre­di­ents. From Freekeh and Roast­ed Grape Sal­ad and Crudo with Cher­ries and Squeezed Toma­toes, to Schug Mar­i­nat­ed Lamb Chops and Tahi­ni Caramel Tart, Sussman’s recipes are the ulti­mate every­day guide to the Israeli kitchen.

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