We should all be cooking like Adeena Sussman.
--The Wall Street Journal
Sababa is a breath of fresh, sunny air.
--The New York Times
In an Israeli cookbook as personal as it is global, Adeena Sussman
celebrates the tableau of flavors the region has to offer, in all its
staggering and delicious variety
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 and dreams up meals in her Tel Aviv
kitchen. Every morning, Sussman makes her way through the bustling
stalls of Shuk Hacarmel, her local market, which sells irresistibly
fresh ingredients and tempting snacks--juicy ripe figs and cherries,
locally made halvah, addictive street food, and delectable cheeses and
olives. 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 make a riot of fresh
tastes accessible and effortless for the home cook. Filled with
transporting storytelling, Sababa is the ultimate, everyday guide to
the Israeli kitchen.
