Sababa :

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Title :

Sababa : fresh, sunny flavors from my Israeli kitchen / Adeena Sussman.

Title:

Sababa :

Author:

Sussman, Adeena

Format:

Books

Physical Description:

368 pages : color illustrations ; 26 vcm

ISBN:

9780525533450

Production / Publication Information:

New York : Avery, an imprint of Penguin Random House, [2019]

Contents:

Spices and spice blends -- Condiments and other staples -- Breakfast -- Bread and crackers, and snacks -- Salatim -- Vegetables -- Soups -- Salads -- Pasta and grains -- Dinner dishes -- Drinks and frozen treats -- Desserts.

Bibliography note:

Includes bibliographical references and index.

Language:

English

Genre:

Cookbooks.

Subject Term:

Cooking, Israeli.

Cooking, Middle Eastern.

Jewish cooking.

Holds: Copies:

Available:*

Material Type	Library	Call Number	Item Barcode	Location
Book	Searching... Andover - Memorial Hall Library	641.5676 SUS	31330008841243	Searching... Unknown
Book	Searching... Billerica Public Library	641.5676/SUSS 2019	33934004241510	Searching... Unknown
Book	Searching... Chelmsford Public Library	641.5676/SUSS	31480011286546	Searching... Unknown
Book	Searching... Georgetown Peabody Library	641.5956 SUSSMAN	32120001294956	Searching... Unknown
Book	Searching... Hamilton-Wenham Public Library	641.5676 SUS	30470001755130	Searching... Unknown
Book	Searching... Haverhill Public Library	641.5676/SUSSMAN A	31479007336836	Searching... Unknown
Book	Searching... Ipswich Public Library	641.5676 SUSSMAN	32122002756298	Searching... Unknown
Book	Searching... Littleton - Reuben Hoar Library	641.5676 SUS	39965002260288	Searching... Unknown
Book	Searching... Newburyport Public Library	641.5676 SUS	32128003796837	Searching... Unknown
Book	Searching... North Reading - Flint Memorial Library	641.5676 SUS	31550002371968	Searching... Unknown
Book	Searching... Rockport Public Library	641.5676 SOLOMONOV	32129002361201	Searching... Unknown
Book	Searching... Topsfield Town Library	641.5676 SUSSMAN	32133002583491	Searching... Unknown
Book	Searching... Wilmington Memorial Library	COOKING 641.5676 SUS	32136003396524	Searching... Unknown

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Summary

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.

Reviews (3)

Publisher's Weekly Review

In her first solo cookbook, Sussman (who coauthored Cravings with Chrissy Teigen) provides 120 recipes featuring adaptations of Middle Eastern meals that are full of bright flavors. She lives near Tel Aviv's famous Carmel Market and draws inspiration from its vast array of spices, creating blends such as an Egyptian dukkah with hazelnuts, sesame seeds, coriander, and cumin. Five different spices go into her take on the classic egg dish shakshuka, along with zucchini, dill, and crumbled feta. Small twists make for big differences in several Jewish favorites, like honey and olive oil challah and chilled beet and cherry borscht. Overnight chicken soup, simmered for 12 hours, can be made with its traditional root vegetables or perked up by adding peeled ginger root and a tumeric-based spice blend called hawaiij. And the noodle pudding known as Yerushalmi kugel is decidedly sweet, employing three cups of sugar in a 12-portion serving. Pomegranates are seeded throughout Israeli culture and pop up here in a wide variety of offerings, including in a cabbage and apple slaw, mixed with sour lime on chicken wings, and twisted into a pomegroni cocktail with gin and sweet white vermouth. Sababa, which translates as "everything is awesome," makes for an appropriate title for this outstanding collection of fresh variations on an old-world cuisine. (Sept.)

Booklist Review

The Middle East's grand, sprawling marketplaces are famed for their abundant spices, herbs, meats, and vegetables, all fresh and fragrant. Tel Aviv's century-old Shuk Hacarmel provisions the local citizenry, attracting both Arabs and Jews to its dozens of stalls. Every morning, Sussman (Cravings, 2016, with Chrissy Teigen) rises early to arrive at the bustling market before the day's heat wilts the fresh produce. Sussman revels in the diversity of shoppers and products available in the market, and she crafts all manner of expected and unexpected dishes. Her tabbouleh includes both pine nuts and almonds for crunchy texture. Despite the number of vendors purveying falafel, she makes her own at home for super-freshness. She invents a green version of trendy shakshuka, the Middle Eastern dish of spicy baked eggs in tomato sauce. Anyone still doubting Mexican cuisine's worldwide reach need only consider Sussman's pitaquiles, wherein strips of stale pita bread replace chilaquiles' tortillas.--Mark Knoblauch Copyright 2010 Booklist

Library Journal Review

Sussman (Cravings) here shares how she has cooked since moving to Israel in 2015. Readers will know this cookbook is special right from the introduction where Sussman vividly describes a trek through her local Tel Aviv market and explains her cooking style, which has been increasingly influenced by the diversity of Israel, where Jewish and Arabic immigrants from many countries inspire each other. The author gives a helpful overview of her pantry and recipes for spice blends and favorite condiments. Then she offers bright, refreshing dishes and drinks, along with regional staples for hot days. Her comforting vegetable stew and roast chicken recipes feel familiar and easy, just with an Israeli twist. Large photos perfectly the capture vibrant colors and varied textures. VERDICT A solid choice for fans of flavorful Israeli cuisine or Middle Eastern food in general. Suggest with Leah Koenig's encyclopedic The Jewish Cookbook, which includes a broad view of historical Jewish food.--Bonnie Poquette, Milwaukee