The author of Sababa returns with a collection of good-for-the-soul
recipes that embody the spirit and pleasures of Shabbat
As a child, Adeena Sussman looked forward to the magic of Shabbat--the
traditional Jewish day of rest--all week. A treasured time when family
and friends come together to relax, unwind, and revel in one another's
company during open-ended, tantalizing meals, Shabbat has been practiced
all over the world and throughout history. In Sussman's home, then and
now, the Shabbat table is a centering force, a nourishing place where
one and all are welcome. It's an opportunity every week to feed the
soul.
Because tradition dictates that the Sabbath is reserved for downtime,
Shabbat cooking is all about smart techniques and sound prep. Nostalgic,
cozy mains like Fig & Pomegranate Brisket and Bubbe's Extra-Crispy
Potato Kugel are crowd-pleasers and require little hands-on attention.
Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi,
Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at
room temperature. With staples like Amba (pickled mango spread), Tomato
Jam, and Schug-a-churri (a blend of Yemenite and South American
condiments) on hand, it's easy to punch up flavor and find something
delectable to slather on challah. And from the showstopping Lemon
Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding,
there's always something special for dessert.
Woven throughout the recipes is a rich portrait of Shabbat in Israel,
where it is practically a national holiday. Taking us inside the
kitchens and traditions of local cooks who have shared their most
beloved recipes, Shabbat brings to life Sussman's adopted home country
with transporting, slice-of-life storytelling. Deeply personal and
brimming with life, Shabbat inspires us all to embrace the delights of
Shabbat. Now more than ever, Shabbat cooking is what we all need.
