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

Search this book for Recipes »
    • Categories: Spice / herb blends & rubs; Cooking ahead; Israeli
    • Ingredients: ground cinnamon; ground allspice; ground cardamom; nutmeg; ground ginger; ground cloves
    • Categories: Spice / herb blends & rubs; Cooking ahead; Israeli; Egyptian
    • Ingredients: hazelnuts; sesame seeds; coriander seeds; cumin seeds
    • Categories: Spice / herb blends & rubs; Cooking ahead; Israeli
    • Ingredients: dried onion flakes; dried garlic; sesame seeds; za'atar; nigella seeds; dried lemon zest; cumin seeds; caraway seeds; dried red pepper flakes
    • Categories: Spice / herb blends & rubs; Cooking ahead; Israeli; Yemeni
    • Ingredients: black peppercorns; cumin seeds; cardamom seeds; coriander seeds; turmeric
    • Categories: Spice / herb blends & rubs; Cooking ahead; Israeli; North African
    • Ingredients: za'atar (herb); dried marjoram; toasted sesame seeds; dried thyme; sumac
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Israeli; Vegetarian; Vegan
    • Ingredients: Persian cucumbers; garlic; dill; dried red chiles; bay leaves; black peppercorns; mustard seeds; coriander seeds; kosher salt
    • Categories: Dips, spreads & salsas; Cooking ahead; Israeli; Vegetarian; Vegan
    • Ingredients: lemons; jalapeño chiles; kosher salt
    • Categories: Dips, spreads & salsas; Cooking ahead; Israeli; Yemeni; Vegetarian; Vegan
    • Ingredients: cilantro; parsley; garlic; jalapeño chiles; ground cumin; ground cardamom
    • Accompaniments: Kubaneh bread with all the fixings
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Israeli; Iraqi
    • Ingredients: green mangoes; onions; jalapeño chiles; turmeric; yellow mustard seeds; ground fenugreek; ground cumin; sweet paprika; fish sauce
    • Categories: Sauces, general; Cooking ahead; Israeli
    • Ingredients: green mangoes; onions; jalapeño chiles; turmeric; yellow mustard seeds; ground fenugreek; ground cumin; sweet paprika; fish sauce; mayonnaise
    • Categories: Sauces, general; Cooking ahead; Israeli; North African; Vegetarian; Vegan
    • Ingredients: dried chiles; red peppers; garlic; caraway seeds; coriander seeds; cumin seeds; sweet paprika; honey
    • Categories: Jams, jellies & preserves; Cooking ahead; Israeli; Vegan
    • Ingredients: lemons; kosher salt
    • Categories: Dips, spreads & salsas; Cooking ahead; Israeli; Vegetarian; Vegan
    • Ingredients: lemons; kosher salt; sweet paprika
  • Roasted sheet pan cherry tomatoes
    • Categories: Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian; Vegan
    • Ingredients: cherry tomatoes
    • Categories: How to...; Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian
    • Ingredients: yogurt
    • Categories: How to...; Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian
    • Ingredients: yogurt
    • Categories: How to...; Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian
    • Ingredients: yogurt
    • Categories: How to...; Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian
    • Ingredients: yogurt
    • Categories: How to...; Appetizers / starters; Side dish; Cooking ahead; Israeli; Vegetarian
    • Ingredients: yogurt
    • Categories: Sauces for desserts; Dessert; Israeli
    • Ingredients: heavy cream; silan; tahini; labaneh cheese; strawberries; mixed nuts of your choice
    • Categories: Sauces for desserts; Dessert; Israeli
    • Ingredients: labaneh cheese; pineapple; sumac
    • Categories: Main course; Side dish; Appetizers / starters; Israeli; Vegetarian
    • Ingredients: labaneh cheese; beets; beet greens; cooked quinoa
    • Categories: Appetizers / starters; Main course; Side dish; Israeli; Vegetarian
    • Ingredients: labaneh cheese; wild mushrooms; thyme
    • Categories: Appetizers / starters; Main course; Side dish; Israeli; Vegetarian
    • Ingredients: labaneh cheese; artichoke hearts
    • Categories: Appetizers / starters; Main course; Side dish; Israeli; Vegetarian
    • Ingredients: labaneh cheese; cherry tomatoes

Notes about this book

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Notes about Recipes in this book

  • Broccoli cottage cheese pancakes

    • mcvl on May 19, 2022

      Delightful. I needed to add more flour, used tapioca flour for better chewiness.

    • DFarnham on March 15, 2021

      These are divine--healthy and flavorful. Would definitely repeat for a brunch buffet. Easy to reheat.

    • MissKoo on March 08, 2021

      Made these for a light dinner with salad, and kept leftovers to heat and serve for solo breakfasts with yogurt or fried egg. Quick and easy to put together, fairly mild flavors. Just a tad salty for me (I use Diamond Crystal kosher salt), so would cut back just a bit on the salt next time. I didn't have enough fresh dill to meet recipe measurement (2 tablespoons chopped); no doubt the flavors would improve with an abundance of fresh chopped herbs. Would like to try this with chopped fresh tarragon and garlic in place of dill sometime.

  • 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??)

    • amandabeck on May 08, 2021

      This is fine granola (it's hard to mess up)-- but slightly too sweet for my taste even with the addition of extra salt.

    • 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.

    • outdoorgrrl on October 05, 2022

      We really enjoyed the flavor of this granola but found it too oily/greasy for our tastes. Next time I will try substituting applesauce for some or all of the olive oil.

  • Mini sandwiches: preserved lemon-date tuna salad

    • DKennedy on January 12, 2020

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

  • 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.

    • lholtzman on December 20, 2020

      Sub broccoli for kohlrabi if unavailable.

  • 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?

  • 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.

    • julesamomof2 on November 18, 2020

      Perfect rice dish to accompany the lemony salmon from the same book. This recipe uses plenty of dill which was a nice match to salmon but could use another herb in its place. I used brown rice to make it a touch healthier.

  • 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.

    • julesamomof2 on September 15, 2020

      Interesting flavors and preparation with this one. and overall we really liked it. Used cod and served with plain boxed couscous. After wrapping the fish I had some leftover chard so I chopped that up and threw it into the pan and liked having some extra greens in there. I found the recipe lacked some detailed instruction and I had to kind of figure things out as I went along. For example, she calls for 1/3 olives plus 12 whole olives. I deduced that I needed 1/3 cup chopped olives. There were a few instances of this so will have to watch the rest of the recipes in this book.

  • 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.

    • rosyannposy on June 11, 2022

      These are delicious and I will definitely make again. Texture soft with a bit of chew. I accidentally added tahini to the wet ingredients, whisked in fine.

    • ebs on April 13, 2022

      These had good flavor, though I think more cardamom would have been good. I very much liked the addition of ground pepper. However, they were crumbly and not chewy, so were not very blondie-ish.

  • 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 and roasted grape salad

    • SugarTreeBaking on March 21, 2021

      Delicious! The roasted grapes were a real treat, I let them get very caramelized - Yum! Leftovers are chilling in the refrigerator and I suspect this will taste delicious, cold. I did not have Freekeh, used Farro without issue. I will make this again.

    • meginyeg on August 02, 2021

      I used farro instead of freekeh. And added feta just because. Turned out great.

  • 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.

    • Lepa on December 25, 2020

      I made this as part of a Middle Eastern spread for dinner and it wasn't our favorite dish but may have fared better without all the competition. We did find that it needed more water and time than the recipe stated.

    • 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.

    • dc151 on January 31, 2021

      Simple, straightforward meal with good flavor. Easy weeknight dinner, or when you are just sick of coronavirus cooking. I did add more eggplant and tomatoes than called for to make it a fuller meal.

    • Ms20 on April 18, 2022

      Delicious! Doubled it to have enough to pack lunches the next day. Like a spicy smoky couscous version of pasta Norma.

  • 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.

  • Arugula salad with dates, feta, and pistachios

    • eve_kloepper on February 15, 2022

      So few ingredients, so much flavor. I didn't have date syrup and substituted maple, which worked fine. This is the only salad with "bitter" greens my husband really enjoys. Definitely a keeper.

    • DFarnham on March 15, 2021

      Fantastic balance of flavor! The dressing, cheese and dates strikes a tasty balance with the spicy arugula. This salad will definitely go into our rotation.

  • Everything beigele

    • aberne on December 07, 2020

      Very nice with a satisfying chew. Satisfying too be able to start and finish in a day! Also used pumpkin seeds and sunflower.

    • chezmaryb on September 29, 2020

      Really good! Much softer than an American bagel, but also pretty simple to make because you don't have to boil these. I loved the twist on the everything bagel mix. I'm forever putting nigella seed and red pepper flakes in my mix.

  • 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.

    • lholtzman on December 20, 2020

      I used 1/2 cup whole cows milk and 1/2 cup plain whole milk yogurt (for 1 smoothie). I was worried it wouldn’t be sweet enough, but it was the perfect level.

    • 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!

  • Za'atar roasted chicken over sumac potatoes

    • Rachaelsb on October 20, 2021

      Delicious! Flavors were wonderful-potatoes soft and smothered in chicken juice.

    • 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.

    • DFarnham on March 21, 2022

      Delicious, but potatoes cooked inconsistently (some done, some not), so I threw them on to a cookie sheet and put them under the broiler for a few minutes to crisp them up. There was a lot of pan juice left which was wonderful poured back over the chicken. I did not squeeze the lemon over the potatoes.

  • 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.

    • lholtzman on October 29, 2020

      Definitely agree with mlipps on the salt. I loved the soup, but way too salty. I did use store bought vegetable stock, but still. I would start at 1/2 tbsp salt and add more if necessary. I used Diamond Kosher salt.

    • 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.

  • Honey harissa

    • VineTomato on June 07, 2020

      Very hot! Lovely depth of flavour.

    • lholtzman on October 22, 2020

      This is very hot. I used less than half of the chili peppers.

  • Mushroom arayes with yogurt sauce

    • julesamomof2 on May 23, 2022

      Made these along with the yogurt sauce (used almond milk yogurt) and skipped the other sauces. I couldn't find mini pitas so had to go with full size and just ended up quartering them for serving. Would have been better with the mini pitas so will keep an eye out for those in the future. Served them along side a main course salad.

    • dc151 on May 21, 2021

      Made this as recipe stated. Very flavorful and super easy! Hardest part is cutting the bread open. I made these along with lamb version from Simply Julia, and I cooked for 7 minutes on medium heat per the other instructions, it worked well. I think we actually liked these better, more flavor to them.

  • Lemony salmon with fennel and orange salad

    • julesamomof2 on November 18, 2020

      Wonderful lemony flavors- the preserved lemon paste makes the dish. I added arugula to the fennel and orange salad to make a more substantial side salad.

    • Rutikazooty on April 28, 2022

      Make this salmon recipe!! I had made preserved lemons and they were just ready to use. Made this as main dish for Passover Seder as had a few pescatarians. Was amazing and delicious and love the idea of a preserved lemon aioli bathing the salmon in moisture while it cooks. Once you have preserved lemons (which you need to make as it's super easy and NO comparison to tinny store bought), all you need to do is process with olive oil--easy-- and spread it on fish. You can prep paste days before, put it on fish day of and store in fridge, and then take it out a little before to come to room temp before putting in oven. So kind of like a make-ahead dish. All of the guests agreed it was delicious. Cookbook worth it for this recipe alone.

  • 24-hour salted lemon spread

    • lawrencecharcuterie on February 01, 2021

      tossed over roasted veggies. Excellent as part of Lemony Chili & Tuna Pasta from same book.

    • 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!

  • 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.

  • 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!

    • amandabeck on January 14, 2021

      This was divine. Will make again, frequently!

    • chezmaryb on April 12, 2021

      Fantastic. Lots of sour and tang but balanced.

    • MissKoo on February 17, 2021

      Absolutely wonderful. A friend made it for our cookbook dinner and it just disappeared. Lovely complex flavors and nice (but not too much) heat. Loved it (eaten plain, with a fork), and would definitely make again. It's a winner.

  • Matbucha

    • Lepa on December 25, 2020

      This takes forever to cook down but it is easy and delicious. It was excellent alongside hummus (from the same book) and some labneh to cool it down a bit. It made much more than the recipe said it would (more like 4-5 cups) and I found that it needed a bit longer (maybe four hours total?).

  • 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!

  • Melted green cabbage

    • meginyeg on August 24, 2021

      I had too much cabbage and too small a pan so the cabbage didn't caramelize. It was only ok due to this. I might attempt again with a smaller 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.

  • Quick and easy hummus

    • meginyeg on August 02, 2021

      A good quick basic hummus.

    • Kduncan on December 14, 2020

      Used for the spiced meat hummus. Tripled the garlic. Overall came out well. I add more lemon next time but I love lemon.

  • Israeli street corn

    • cjxn on June 19, 2022

      The yogurt mixture made too thick of a coating for a cob. This might work better by scraping the corn off the cob and composing a salad with the ingredients.

  • 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.

    • Kduncan on October 26, 2020

      Okay recipe. Like the reviewer before I did not make the green salad, just the carrot salad and tahini sauce. The best part was the fries dipped in the tahini sauce, could not stop eating.

  • Turkish-coffee-rubbed rib eyes with seared broccoli

    • amandabeck on January 04, 2022

      I didn't find these particularly compelling or special, but I may just not be a ribeye person. I would not make this dish again.

  • Green tahini

    • amandabeck on May 08, 2021

      The combination of the green tahini with sweet potatoes is delicious, however I wasn't able to get a nice uniform green color with the food processor the way the picture was in the book-- it was more like tahini-color with green flecks, even after adding A LOT more (probably 3-4x more) herbs than the recipe called for. Next time, I would try doing this in the vitamix to see if that fixes the color.

  • Honey and olive oil challah

    • amandabeck on May 08, 2021

      Pretty tasty, looking forward to making french toast with this!

  • Erez's wedding lamb focaccia

    • Kduncan on August 06, 2020

      We really liked this, but wooza does it really make a lot of flatbreads. Will happily make again, probably will change up the topping. Not because I don't like the topping it had (which was also good), just got overloaded on it while making them.

    • MOSteen on November 10, 2020

      I made the lamb topping with an easy focaccia base I have made before. The lamb topping was easy and delicious, but the focaccia needs to be partially pre cooked. The moisture from the lamb topping made it take forever for the middle of the focaccia dough to cook.

  • Basic tahini sauce

    • Kduncan on October 26, 2020

      Easy tahini sauce, added extra garlic, was really nice with on fries.

  • Lachmajun spiced meat hummus

    • Kduncan on December 14, 2020

      Pretty quick & easy recipe (if made with the quick hummus). Overall we enjoyed this, and are looking forward to making it again.

    • kkmatti on August 12, 2021

      Very good and fairly easy to make. Served mine with baba ganoush which was a fantastic combination.

  • Spicy lemony carrot salad

    • Kduncan on October 26, 2020

      Simple to make, but not really flavorful. Good as a side to mini herb and garlic kebabburgers.

  • Ricotta dumplings with pistachio-cilantro pesto

    • Kduncan on August 06, 2020

      Pretty easy recipe, mine were a bit sticky before going into the hot water bath. The dumplings are very cheesy, a bit too intense for me, but my SO loved them. The pesto is awesome, used it on some pasta later in the week.

    • 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!

  • Boneless chicken thighs (Harissa-honey pargiyot)

    • Kduncan on August 06, 2020

      We loved this recipe, the chicken turned out great with the apricots and onions. Served over rice, it was a pretty complete meal.

  • Persimmon, goat cheese, and pecan salad with very lemony dressing

    • lean1 on November 09, 2022

      I made this salad with apple instead of persimmon and walnuts instead of pecans. The dressing is fantastic. The combination is so flavorful. I love the crunchiness of the walnuts and the soft creamy cheese. I used a mix of arugula and lettuce. I love this salad

  • 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.

  • Triple ginger persimmon loaf

    • hbakke on November 20, 2020

      This was a nice gingery loaf and a great way to use up overripe persimmons. The loaf was done at 1 hour 15 minutes vs. the 55-60 minutes listed in the recipe, but I did have very juicy persimmons. I think this tasted better the second day. I would make make this again.

  • Herbed fish kebabs

    • mpo on February 18, 2021

      The sauce is delicious! I didn't have fresh za'atar so I used dried, cut the amount called for roughly in half.

    • DFarnham on March 15, 2021

      Used halibut. The sauce is great.

  • 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.

  • Crispy sesame schnitzel

    • DFarnham on November 03, 2021

      This was a simple and delicious dinner. Very easy to prepare. I didn't have dukkah on hand, but I will try experimenting next time with other flavors. Served with a squeeze of lemon. Also served with Adeena's outstanding arugula salad, and gnocchi with sumac onions and browned butter from Ottolenghi Test Kitchen.

  • Lemony chili and tuna pasta

    • DFarnham on March 15, 2021

      Fantastic! Used high-end jarred tuna, frozen peas, kalamata olives and fresno chilies. Stayed with 1/3 cup of lemon sauce. Definite repeat!

  • Schug-marinated baby lamb chops

    • DFarnham on March 15, 2021

      Great flavor! Definite repeat for the lamb-lovers in our house. Served broccoli cottage cheese pancakes and arugula salad on the side. Fantastic dinner.

  • Sour lime and pomegranate chicken wings

  • Bloody Miriam

    • DFarnham on March 15, 2021

      Not a fan. A little too sour/briny for our taste.

  • Pomegroni

    • DFarnham on March 15, 2021

      Refreshing! Definite repeat.

    • MissKoo on February 17, 2021

      Everyone loved this -- starter cocktail for cookbook dinner. Really easy to multiply recipe and make a pitcher of it ahead of time, ready to shake and pour over ice. Beautiful in the glass with blood orange slices and refreshing flavors. Served with Lemony Cauliflower over Labaneh (p. 126)

  • Spiced silan bourbon cocktail

    • DFarnham on March 15, 2021

      Great cocktail. Definitely start with less syrup than what recipe calls for if you don't enjoy sweet drinks.

  • Pink tahini

    • Vibou on September 27, 2020

      This is by far my favourite cookbook. This pink tahini is a showstopper at any dinner party. The sliced radishes and nigella seeds take it up a notch. I think the colour says it all.

  • Chilled beet and cherry borscht

    • MissKoo on February 17, 2021

      Stunningly beautiful soup and simple to make. The flavors are enhanced significantly by making a day ahead. Nice contrasting textures between the grated beets and cherries (used frozen ones as they are out of season). The labaneh and lemon juice are key elements. This would be a great dish to serve as part of a summer brunch or dinner. Made by a friend for our cookbook dinner and we would all make it again.

  • Root vegetable and Medjool date stew

    • MissKoo on February 17, 2021

      This stew has a lovely element of sweetness to it provided by the dates and the parsnips, with the tart offset of preserved lemon. The recipe does not specify lid on or lid off when simmering on the stovetop. I simmered the meat for one hour (lid off) and then added veggies for additional lid-off hour to concentrate the liquid, then left in 300 degree oven (lid on) for 30 minutes. Initially, the flavors were really off (an unpleasant back taste) while the meat was cooking. After cooking for an hour with the dates and vegetables, the flavor profile completely changed. I made the stew early in the day and by evening the flavors had fully developed. I used a Sauvignon Blanc and chicken stock, and added about two cups of additional stock. Substituted Korean red pepper flakes for crushed dried red pepper. Used all the root vegetables listed except Jerusalem artichokes (not available). Good comfort food.

  • Cabbage, apple, and pomegranate slaw with cumin dressing

    • MissKoo on February 17, 2021

      Wonderfully refreshing salad, pretty, and excellent palate cleanser. Made by a friend for our cookbook dinner, ingredients were cut/shredded quite finely (she did not have the photo from the cookbook to reference). Flavors were terrific, but we all agreed that in future we would slice ingredients less finely to distinguish them both visually and to provide more texture. Would definitely make again.

  • Tahini caramel tart (aka the Gal Gadot of tarts)

    • MissKoo on February 17, 2021

      OMG. The grand finale for a cookbook dinner, we were all swooning over this. Friend ordered the El Karawan tahini mentioned in the Shopping Guide (p.358) and served the tart with bowls of labaneh (p. 44) and whipped cream. Sesame seeds in the chocolate shortbread crust provided nice additional texture/contrast with the soft and oozy tahini caramel. Rich, decadent, and definitely a keeper.

  • Roasted tomato and labaneh pappardelle

    • Ms20 on April 18, 2022

      This was a way for me to use up some wrinkly grape tomatoes. It was very good, especially the zaatar topping, but I’m not sure I’d make again unless I had more past date tomatoes to use up.

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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
  • Linked ISBNs
  • 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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