Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman

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Notes about Recipes in this book

  • Tahini and olive oil granola

    • Emily Hope on January 22, 2020

      Honestly I wasn't too sure about this granola when it came out of the pan--it is very distinctively flavored and the tahini makes its presence known for sure--nutty and just an edge of bitterness. Made it for brunch and was worried the guests wouldn't care for it, but they seemed to like it. It's really grown on me--the slight bitterness keeps it from being too sweet, and my main problem now is that I keep snacking on it! Good with yogurt. A, who doesn't always like adventurous things, likes it, though tahini-averse C does not. Made with Soom tahini and silan, didn't include the dried fruit while baking, and swapped the nuts for more seeds so it was allergy-friendly. Would also use as a template for other nut butters (maybe half tahini and half peanut butter??)

    • mlipps on January 28, 2020

      I love this granola. Recipe is definitely a keeper. Not too sweet, interesting flavor. Made it nut free to share with a friend with allergies, but I think it's great either way.

  • Mini sandwiches: preserved lemon-date tuna salad

    • DKennedy on January 12, 2020

      Made this today loosely following the recipe. Omitted the dates. Delicious.

  • Tahini-glazed carrots

    • DKennedy on January 09, 2020

      Lori D made these for our supper club meet up. Easy and yummy.

    • Lepa on January 19, 2020

      I don't usually love roasted carrots but I liked these. Next time I won't slice the carrots so thin, as they felt a bit too floppy. The tahini glaze was delicious but the recipe made much more than I needed - maybe make half next time?

  • Chard-wrapped fish with lemon and olive

    • DKennedy on January 09, 2020

      Julie F made this for our supper club main course. Fantastic - she used cod. On 1/20/20 I made it again. I made the sauce up to the point of adding the stock earlier in the day. The prep takes way longer than 20 minutes.

  • Chewy tahini blondies

    • DKennedy on January 09, 2020

      Carol B made these for mah jong and brought some to our Sababa meet up. She cut them into dice size bites. Super fragrant. A perfect bite with a cup of tea.

  • Just one chocolate-orange babka

    • DKennedy on January 08, 2020

      Fanfriggintastic! Made this for our Cook-out-of-the-Book meet up. My first attempt at making a babka. Notes: Making the dough in the food processor was super easy. Let it rest 45 minutes in food processor (unclear) before transferring to plastic wrap. Very sticky dough. Roll it out between 2 pieces of plastic wrap. Modifications: Used Melissa Clarks' (MC) filling recipe, then added the chocolate wafers. After rolling it jelly roll style put it in the freezer for 10 minutes b4 slicing, also as advised by MC. Watch MC's NYT video to learn how to split, double helix and twist the babka into the pan. Rest dough for 2 hours in a warmed (but not on) oven. Top with MC streusel b4 baking. Took 55 minutes. Came out of the pan NP thanks to buttering the parchment. Poked holes in the dough and pour syrup over the babka (MC tip). See photo.

  • Freekeh vegetable soup

    • DKennedy on January 09, 2020

      Amy made this for our supper club meet up - delicious and could easily be a main course meal.

  • Halloumi and butternut squash salad with crispy chickpeas

    • DKennedy on January 09, 2020

      Amy made this as part of our Sababa meet up. Very nice salad but halloumi is too salty for me.

  • Jeweled rice

    • DKennedy on January 09, 2020

      Carol made this as part of our Sababa meet up. Really wonderfully balanced. Make this again to accompany the chard wrapped cod. On 1/20/20, I made it for myself.

  • Cinnamony smoky eggplant p'titim

    • SugarTreeBaking on April 24, 2020

      So much flavor! Just enough heat and smoke from the cayenne and smoked paprika. Comes together quickly and is beautiful too. I used tricolor couscous because I had it. Lovely.

    • mlipps on January 28, 2020

      Lots of good comments for this recipe on the NYTimes Cooking website, but the gist is that you need to greatly reduce the water if you're using normal couscous instead of Israeli. I made it with regular couscous the first time & I think it was a mistake--the tiny couscous just didn't have the right fluffiness to work with the sauce. Flavors are good and it grew on me as I ate though.

  • Seeded za'atar crackers (Za'atar malatit)

    • SugarTreeBaking on April 17, 2020

      First try at cracker baking, this was quick and easy. As we’re staying home during the pandemic, we had hummus but no chips! These crackers were perfect, such a wonderful mix of flavors. My baking time was longer, never got to the specified golden stage - maybe not rolled thin enough? I did use thickness strips but who knows. They are delightful.

  • Tahini smoothies

    • michalow on November 23, 2019

      Even though the author explicitly warns not to skimp on the tahini, I thought this was too much tahini. I prefer closer to 1 Tbs per banana (half of what is used here). I added additional milk (oat milk) and berries to bring things more into balance for my taste. Ultimately, this was delicious, but in the future I'll return to the similar-but-different tahini-banana smoothie I'd been making before trying this one.

    • mlipps on January 28, 2020

      I thought the recipe as written would be way too sweet, but I loved the concept of using tahini in a smoothie so am playing with it right now!

  • Honey harissa

    • VineTomato on June 07, 2020

      Very hot! Lovely depth of flavour.

  • Chickpea and spinach harira

    • VineTomato on June 07, 2020

      We loved this and declared it our new 'go-to' harira recipe. Making your own honey harissa, another recipe in this book, really elevates the dish. Unfortunately we found it didn't freeze brilliantly as left overs.

    • mlipps on January 28, 2020

      This is one of the best soups I've ever made, but use caution with the salt amount recommended if using store bought. I used homemade chicken stock w/no prior salt added & I thought the soup was right on the border of oversalted. However, the flavors are exceptional. I really enjoyed eating it with a bit of super creamy Israeli feta crumbled on top.

  • Golden gravlax with creamy cucumber salad

    • Lepa on April 26, 2020

      I wanted to make a cucumber salad to accompany shakshuka so I made this salad but didn't make the gravlax. I thought the salad was very tasty. It doesn't sound like much of a recipe but it's very good.

  • Magical hummus

    • Lepa on September 24, 2019

      This hummus is the smoothest I have ever made (so much tahini!) It is delicious. The recipe for the pot of chickpeas makes enough for three batches of hummus. I am glad I have those chickpeas stashed in my freezer because I will be making this again!

  • Lemony cauliflower over labaneh

    • Lepa on September 24, 2019

      This is my kind of dish - lemony, salty roasted cauliflower over garlicky labneh - how could you go wrong? This was lovely on pita or just plain, eaten with a fork. So, so good!

  • Mini herb and garlic kebaburgers

    • Rutikazooty on December 10, 2019

      I think this improves when reheated and eaten the next day. Made her tahini sauce and a variation on the carrots (using pickled jalapeños). Didn’t have time to make the green salad. I’d say the active time in the recipe is more than an hour. The fries were delicious and great with the tahini sauce.

  • Melted green cabbage

    • hbakke on January 12, 2020

      Really tasty recipe. I followed the recipe exactly, but with probably too big of cabbages so they didn't all get carmelized as much as I would have liked. The browner bits were the tastier part so I would try to get them more browned next time. Overall a low maintenance dinner served with some buttered, crusty sourdough. And I used sour cream in place of the creme fraiche.

  • Za'atar roasted chicken over sumac potatoes

    • hbakke on January 07, 2020

      I don't really know how I should rate this. The chicken tasted good, but the potatoes and shallots were still hard by the time the chicken was done cooking. I followed the recipe exactly and I don't think it really works. Also, the recipe uses 2 tbs of sumac and 5 tbs of za'atar and the result wasn't worth the high price of the spices. I wouldn't make this again. I don't know if it was the amount of chicken fat or olive oil, or possibly the lemon from inside the chicken that gets squeezed over the potatoes, but this gave us both food poisoning.

  • Stuffed eggplant in tomato sauce (Mafroum)

    • hbakke on January 08, 2020

      This is not a quick recipe to make, but it was delicious. The flour/egg coating on the eggplant really holds the filling in and has a nice flavor in the finished dish. I thought the eggplant slices would be too thick, but this is probably the best preparation of eggplant I've ever had. I used a 14.5 oz can of diced tomatoes in place of the tomato.

  • Ricotta dumplings with pistachio-cilantro pesto

    • mlipps on January 28, 2020

      I really loved this recipe. I think I overworked the dough, so need to make it a few more times to get the texture just right. Also, couldn't find good looking basil in January so I just doctored up a jar of pesto with the cilantro, zough, and pistachios. Will try it from scratch this summer, but I was happy with this shortcut!

  • Sweet potato frico burekas

    • mlipps on January 28, 2020

      I made these twice--first with puff pastry and second with the prescribed fillo dough. My friends and I agreed that both versions were equally delicious. It only took half a box of fillo dough but an entire box of puff pastry, so the fillo dough is slightly more economical, but sometimes I have trouble finding fillo. Either way, these are a real crowd pleaser. I made a really easy dipping sauce of yogurt & harissa and that was an excellent contrast.

  • 24-hour salted lemon spread

    • mlipps on January 28, 2020

      This is interesting. She says she uses it on sandwiches & kebabs, but it seems like it would be overpowering as it is extremely salty. Not sure I'm going to use up a whole batch of it before it goes bad so I think I would halve or quarter this recipe if I make it again. Using it in the lemony tuna pasta tonight, have a good feeling about that combo!

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Reviews about this book

  • Kitchn

    Sababa literally means “everything is awesome,” and through her descriptions of the markets, ingredients, dishes, and traditions, Sussman captures the sunny warmth and hospitality of Israeli cooking.

    Full review
  • Simply Recipes

    An interview with the author.

    Full review
  • Eat Your Books by Jenny Hartin

    Adeena is a story-teller her words mingle with delicious ingredients to transport us to Israeli.

    Full review
  • Kitchn

    Since Sussman lives in Tel Aviv, the book’s 125 recipes — filled with vibrant ingredients and fresh flavors — could not be closer to home.

    Full review
  • ISBN 10 0525533451
  • ISBN 13 9780525533450
  • Published Sep 03 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

In 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, 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, fried 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 ethnic 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.

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