Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook

by Adeena Sussman, Michael Solomonov (Foreword)

"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 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Israel, Jewish, Foodie

361 pages, Kindle Edition

Published September 3, 2019

About the author

An almost full-time resident of Tel Aviv, Adeena’s Israeli cookbook (working title: Sababa) will be released by Penguin/Avery books in Spring 2019. Also the solo author of Short Stack Editions’ Tahini, Adeena has co-authored eleven cookbooks. Her last two collaborations, Cravings with Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson, were New York Times best sellers. Adeena has written about Jewish and Israeli cooking and food culture for Food And Wine, The Wall Street Journal, Epicurious, Gourmet (may she rest in peace) and many others.

Reviews

[Phyllis · Rating 4 out of 5]

I had heard a lot of good buzz about this book, and now that I've read this cookbook I can attest that it's true. The word "sababa" is Hebrew slang meaning "everything is awesome" and while I don't think everything in the book is awesome, overall it checks the boxes: beautiful photos of delicious looking food, engaging stories from the writer's experiences, honest descriptions of how difficult/simple each recipe really is, a useful shopping guide to finding ingredients in the U.S., and the best part - Adeena's enthusiasm and encouragement to try these recipes.

American born author Adeena Sussman is a food writer who is also a professional in the kitchen, and I appreciated how she tweaked the Israeli recipes for American cooks. The format of the book is based on her daily trips to her local Tel Aviv shuk, (Shuk HaCarmel) the outdoor farmer's market that contains an amazing array of spices, produce, meat and fish, as well as favorite vendors who have become her friends. The photos and narrative make you feel like you are right there shopping with her, and then home to prepare the appetizers, drinks, mains, sides, and desserts.

So far I've only tried one recipe, "Chard-wrapped fish with lemon and olives" with great results.

The reason I didn't give 5 stars to this virtual trip-to-Israel cookbook is that I would have liked nutritional information for the recipes. Also several of the recipes included the technique of frying, which I avoid. But you're sure to find many irresistible-looking dishes tempting you as you read through this very approachable cookbook.

[Liza · Rating 4 out of 5]

Sababa features beautiful photos and many inspiring recipes. The first recipe I prepared was the green shakshuka with crispy latkes. It came out great. I look forward to trying more recipes. This cookbook makes a great gift for anyone interested in Israeli food.

[Sandra Noel · Rating 5 out of 5]

Israel is high on the list of places my family would love to visit, so I was very excited to dig into this book! The beautiful photos draw you right in, making your mouth water and your hands itch to get cooking--so I did!

We first made Lachuch--Yemenite Crumpet Pancakes. My girls decided that while honey and/or butter on top was good, blackberry jam spread on top was the absolute best way to eat them.

From there, my daughters made the Roasted Sheet Pan Cherry Tomatoes and used them to make Roasted Tomato and Labaneh Pappardelle. Time restrictions did not allow for making our own labaneh, but using the Greek yogurt as suggested was delicious!

I made the Hummus next, but it was a little too full-on chickpea flavor for me. I think I'm going to whiz in some roasted red peppers to take the edge off.

There is so much more I want to make out of this cookbook from Challah Bread, Harissa-Honey Pargiyot (Boneless Chicken Thighs), Shabakia (a delightful looking dessert!) and more. This cookbook comfortably remains on my shelf to be pulled down and used for many years to come.

I received a copy of this book from Avery Books for my honest review. All thoughts and opinions are my own.

[Tamar Goodman · Rating 3 out of 5]

I waited a long time for this book from the library (Libby App due to Covid). I know most people love this book but I didn't....though I truly wanted to. I had heard so much about it and maybe I am jaded, have read too many cook books, have cooked for too many years or have strange expectations but I was underwhelmed. It just felt like the author was trying too hard to reinvent the wheel. I feel like I understand the foods of Israel, have lived there and see nothing wrong with innovation but nothing in this book appealed to me. Usually I will bookmark far more than I can ever prepare and this book just left me scratching my head. Note: I am a chef.
Sorry🙄

[Jessica Hicks · Rating 5 out of 5]

Adeena Sussman is a gifted writer who truly loves Israel. She enjoys going to the market every day to buy fresh local ingredients to enjoy with her husband. It was fun to read about some of the vendors and to see all the pictures of life in a place I may never get to visit! I also didn’t realize till the very last page that Sussman helped write some of my favorite cookbooks- the Cravings series by Chrissy Teigen! So exciting to get to try more of her food but of a different variety. Thank you Avery Books for the gifted copy!
🇮🇱
Here’s what I tried:
🍒 Chilled Beet and Cherry Borscht- turns out borscht and I are not friends. It’s way too acidic for me but I brought it to a friend and she said it was pretty good and her kids enjoyed drinking the soup strained
🥦 Broccoli Cottage Cheese Pancakes- holy cow these were delicious. I worried about the texture but the curds melt and the fresh herbs are so tasty.
🍮 Fluffy Israeli Cheesecake with Fresh Plum Compote- I made it gluten-free with a Schar graham cracker crust instead of the Biscoff it calls for and it was still great. Definitely fluffy because of the 5 whipped egg whites! And unlike American cheesecake it’s not too heavy or sweet so you can eat a large slice and still feel good afterward! Again, the topping was too sour for me so I opted to use my homemade jams for my next servings and I loved every bite.
🌿 “Toast” with Pistachio-Cilantro Pesto- short for tostim, which is a pressed sandwich. Exquisite pesto recipe!! My kids and I were raving about it as we ate our sandwiches. We can’t wait to have it again!

[Liquidlasagna · Rating 3 out of 5]

Sababa, borrowed from Arabic slang, means 'everything is awesome' and I’m here to tell you that’s a pretty accurate description of Adeena Sussman’s new cookbook. Go through Sababa and you’ll be transported with Adeena as she ventures to her vibrant market in Tel Aviv and returns to her kitchen to make the dishes that have put Israeli cuisine on the front burner.
Nancy Silverton

Everything about this book, from its title, which promises awesomeness, to Adeena’s stories about her adopted homeland, its markets, ingredients, traditions, and cooks, conspires to joy. The recipes are simple, smart, and filled with the bold, bright flavors of Israel we’ve come to love. That they’re so easily doable is the bonus.
Dorie Greenspan

Adeena Sussman is a California woman who fell in love with Israel. Her knowledge of food, culture, and life in Israel has allowed her access to the inner circle of Israeli cooks, farmers, bakers, shop keepers, and others who imbibe that culture with a dazzling, multicultural cuisine. Adeena is reverent in her approach, historical in her research, and incredibly passionate in her quest to conquer the patchwork cultural makeup that defines the Israeli food landscape. Most importantly, she makes this terrific food and cuisine approachable and authentic at the same time. A delight!
Jonathan Waxman

Sababa has taught me, inspired me and fed me. You can’t say better than that.
Diana Henry

This book has recipes that range from intoxicating spice mixes to unfussy street food—and delivers gastronomic awesomeness.
Forbes

[Holly · Rating 4 out of 5]

I have made several of these recipes with ease. They have turned out great and are very delicious.
 
For the most part, this is a very easy-to-follow cookbook. It's great for anyone interested in introducing new cultures into their cooking. I really enjoyed reading the little blurbs included before each recipe. They usually include a personal note from the author, some history, and information on the food and/or culture. That was a great addition to the book.
 
Reading through a few different recipes, I did notice some could have been a bit more clear in the directions. For the most part, they are very easy to follow, as mentioned already, but I did notice a few that I had to reread a couple times. 
 
Overall, this is a really nice book that shares Israeli, Palestinian, and Arab recipes.

[Linda Hartlaub · Rating 5 out of 5]

The best word to describe this book is joyful. It comes through in the photos, the head notes to the recipes and the recipes themselves. The book brings out the history, culture and love in Jewish cuisine. Most are not overly complicated, but neither are they simplistic. They rely on fresh, seasonal produce and a lot of ethnic foods. Thank heavens for The Spice House (online) so that anyone regardless of where they live, can obtain most of the spices and blends the author uses. A phonetic guide to pronunciation would have been helpful.

This is the second selection in the Simply Recipes summer cookbook club. The Tahini Brownies look divine and I plan on making those soon.

[Gennifer · Rating 4 out of 5]

As a book about Israeli food and food culture this is a beautiful and well written book. It really gives you a strong sense of place and is a great guide to the unusual spices and produce available in Israel.
As a cookbook it falls short. The recipes look amazing and the pictures of the dishes are beautiful but I can't imagine ever actually cooking any of them. Most of the are extremely ingredient and labor intense. If Sussman opens a restaurant I would gladly dine there daily but as a home cook these recipes were very intimidating.

[Stacey · Rating 5 out of 5]

After falling in love with the food in Israel, my husband found this cookbook right when it launched. We have loved everything we have tried, and they have all found their way into our regular rotation of meals. Usually I consider a cookbook to be successful if I find a couple of recipes that I want to make again; in this one there are many, and I haven't yet scratched the surface.

So delicious.

Note: I do not have the kindle edition. Cookbooks need to be hard copy so I can make notations and see the beautiful photos.

[Vicki · Rating 5 out of 5]

Incredible recipes, fool-proof and delicious. This is well-written, has beautiful photographs, and the flavors are amazing. This is one of my all-time favorite cookbooks, and I have finally been able to make pitas with pockets that puff, and they taste amazing. This cookbook is worth buying for the pita recipe alone :), but all the recipes have been a success. So glad to have this in my cookbook collection.

[Skunky (the) Cat · Rating 5 out of 5]

This book definitely is a hit and got all the all-stars and winners rowed up. I am yet to find a recipe in this book that disappoints. I am quite fond of the Green Shakshouka in particular. Some recipes are a bit more complex, but definitely worth trying. Adeena's Gondi recipe definitely has become a Friday staple in my household, and the Turkish Coffee steak us always a nice, quick option for rushed weekday dinners. I can only recommend

[Lauren Tennet · Rating 5 out of 5]

A succinct intro to the cookbook, filled with love and awe for the shuk near the author’s home. Inviting intros to each recipe that give context and give homage to the community of cooks who inspire the author. And, most importantly, delicious foods made with easy to find ingredients and great techniques for the home cook. I have enjoyed every recipe thus far and plan to cook from thjs book much, much more!

[Dray · Rating 5 out of 5]

Is it me or are cookbooks getting better and better? This is a delightful book, I found the recipes current, well explained and delectable. This is an area of the world I have not visited but the cookbook makes me want to go there just for the food. I especially appreciate the many spice mixtures presented.

[Bev · Rating 5 out of 5]

Sometimes you mark a few pages of interest in a library book. Other times you realize right away that a library book won't suffice. You need to own it, mark it up, and return to it for inspiration for months to come.

I made several dishes from this last night (without splashing on the library book, I promise!) and they're great!

Sababa! (It's awesome.)

[Cobagibu · Rating 2 out of 5]

Disappointing.... I've recently found that I love the flavors of the Mediterranean and this book was highly recommended by several of my friends. I guess maybe I have just researched WAY too many recipes because except for a few of the desserts there was nothing new to be gained from this cookbook.

[Br Idget · Rating 5 out of 5]

The Sababa recipes have been delicious. Pro-tip! Arab, Lebanese, or Persian markets have all of the specialty ingredients that the book asks for.

To be fully honest, I’ve made the recipes as written and made them with the specialty ingredients left out (when I run out/am feeling lazy) and it’s always very good regardless.

[Aasinathena · Rating 5 out of 5]

I love how this book approaches the vibrant middle eastern Israeli cuisine. I already had my try to eternally-home-made-hummus by Michael Solomnov. And this also going to be a lot of home made stuff !

[Sarah · Rating 5 out of 5]

This is an outstanding cookbook. Absolutely everything in it is a hit, and none of it is particularly complicated. There’s a lot of really good, digestible writing about technique as well as flavor and lots of fun asides about where she got the inspiration for this or that.

[Lara · Rating 4 out of 5]

This book is purty. A lot of recipes seem a little complicated, but also some of them seem like they’d be totally worth it! This book belongs to my mother-in-law, so I can’t bring it home with me, but I am probably going to check out a copy from the library so I can try that kugel recipe!

[Maureen · Rating 4 out of 5]

Just a gorgeous book with so many recipes I want to try. This is one book I will probably buy this winter and be able to read each page slowly. I've renewed it 3 times so it has to go back to the library!

[Fran · Rating 5 out of 5]

I really liked this book - the photos are gorgeous, the recipes sound so delicious. And the little blurbs before each recipe are lovely. Borrowed it from the library and liked it so much I'm going to buy a copy for myself.

[Mariah · Rating 4 out of 5]

holy shit, lot of spice mixes I have never heard of. Lot of "healthy" desserts and frozen options. Excited to try. Really weird way of curtailing writing about Israeli occupation in some parts. Like, be real with me, we don't have to lie to kick it.

[Mariah · Rating 3 out of 5]

Remarkable photos but few recipes I’m willing to try. The book has plenty of beautiful recipes but I just didn’t really connect with this book. It could be because I wasn’t hungry when reading but I might check it out again another time and give it another go in the future.

[Ellyn · Rating 5 out of 5]

I have never enjoyed reading a cookbook cover to cover but if you’re going to do it, this is the one. The little stories put you right in The Shuk smelling the fragrances and spices. It’s beautifully photographed and full of both east and complicated recipes.

[Debbie · Rating 5 out of 5]

I bought this book because we are visiting Israel soon. I love it! The recipes are well written and the instructions are clear. The pictures are beautiful and make me want to try each recipe. Now I'm even more excited for our trip to Israel!

[Betsy Smith · Rating 5 out of 5]

Wow everything looks AMAZINg. I’m using Libby for this cookbook, but I may have to buy it! 14 days isn’t enough to try all the delicious looking food. All the ingredients look to be rich with flavor and so colorful.

[Reader · Rating 5 out of 5]

What an awesome cookbook, best one I got recently. I have already tried a handful of recipes, and they were big hits with friends and family, including the picky eaters! Will look for more of her books.

[Sari · Rating 5 out of 5]

Love this cookbook. I want to try every recipe. I'm looking forward to many happy meals inspired by Sababa!

[Patrice Sartor · Rating 4 out of 5]

3.5 stars, rounded up.

Lovely photos.

I made several dishes, all of which tasted very good.

Only complaint is I didn't like the directions. A bit too much detail, and other niggling issues.