num_pages: 361
description: We should all be cooking like Adeena Sussman.-- The Wall Street Journal Sababa is a breath of fresh sunny air.-- The New York TimesIn 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 varietyIn 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.
language: English
title: Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
publisher: Avery