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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