Sababa: Fresh, Sunny Flavors from My Israeli Kitchen
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American/Israeli cook and cookbook author (she has co-written 11 other books), Adeena Sussman says that “sababa,” means “everything is awesome.” It’s “an invitation to agree on a ‘yes’ in a country where, as the old joke goes, two people generate three opinions.”
As a one-time outsider who joyously recalls stepping into her sun-flooded first Israeli apartment steps from the local market, Sussman offers an infectiously enthusiastic survey of the inspiration that Israeli traditions and ingredients offer. While you will find here plenty of stalwarts such as za’atar flatbreads, baba ghanoush, and hummus, your attention may be more likely caught by “pitaquiles,” a pita-based riff on Mexican chilaquiles, a tahini and olive oil granola sweeted with date syrup, or a lemony chili and tuna pasta dish. Or maybe you’ll prefer the ricotta dumplings with pistachio-cilantro pesto, the persimmon, goat cheese, and pecan salad, or the crispy, spicy okra fries.
Why resist?
Hardcover. Color photographs throughout.
