Sababa: Middle Eastern and Mediterranean Food

by Russell Smith (Photographer), Tal Smith, Nirit Saban

Upon entering Cape Town’s Sababa restaurant, you step onto a blank canvas with a riot of color right at its center. This is the buffet, bright with salads, some stained pink with roast beetroot juice, others seasoned with freshly squeezed lemon or strewn with generous quantities of fresh herbs. Here food is a celebration. Sababa is all about uncomplicated and wholesome food with a Middle Eastern and Mediterranean influence. Food is prepared fresh daily in the Sababa kitchens by sisters Tal and Nirit, along with a group of dedicated and passionate chefs who love to cook and live food. Using local ingredients and fresh produce, Sababa is full of recipes that anybody can cook at home. Explore the taste of Sababa with this exquisite book.

Genres: Cooking

224 pages, Paperback

First published October 1, 2014

About the author

Russell Claude Smith is a Canadian writer and newspaper columnist. Smith's novels and short stories are mostly set in Toronto, where he lives.

Smith grew up in Halifax, Nova Scotia. He attended the Halifax Grammar School and Queen Elizabeth High School, and studied French literature at Queen's University, the University of Poitiers, and the University of Paris III. He has an MA in French from Queen's.

Russell Smith is one of Canada’s funniest and nastiest writers. His previous novels, including How Insensitive and Girl Crazy, are records of urban frenzy and exciting underworlds. He writes a provocative weekly column on the arts in the national Globe and Mail, and teaches in the MFA program at the University of Guelph. He hates folk music.