Shabbat: Recipes and Rituals from My Table to Yours by Adeena Sussman

  • Amba (page 14)

    from Shabbat: Recipes and Rituals from My Table to Yours Shabbat by Adeena Sussman

    • Categories: Chutneys, pickles & relishes; Other Jewish holidays; Iraqi; Jewish; Vegan; Vegetarian
    • Ingredients: green mangoes; onions; jalapeño chiles; garlic; turmeric; yellow mustard seeds; ground fenugreek; ground cumin; sweet paprika; lemon juice
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Notes about this book

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Notes about Recipes in this book

  • Water challah

    • lindsey_x2phf8 on March 07, 2026

      Fool proof challah. A little less sweet and a little crustier than egg challah.

  • Baharat chocolate chip banana bread

    • CaptainPantsless on February 15, 2026

      Baharat blend is perfection. Bread is tasty but I’m not sure the weights are accurate/properly tested. It made far too much batter for the size of pan called for. I plan to make again but in a square dish.

  • Halvah berry bread pudding with tahini drizzle

    • CaptainPantsless on April 10, 2026

      This is very good, but could be better. If I were to make it again, I'd increase the sweet hawaiij by a teaspoon and use a little less liquid. It rose so high it spilled out of the pan. The second thing I've baked from this book, and the second to overflow the baking pan. In both cases I used the size specified in the recipe.

  • Tahini drizzle

  • White shakshuka with roasted crispy eggplant

    • CaptainPantsless on April 09, 2026

      The main recipe is good, but I'd skip the eggplant in the future.

  • Ultimate egg salad

    • CaptainPantsless on April 12, 2026

      Great egg salad. I thought shredding the eggs was gonna be a pain, but it was less messy than chopping and yielded a fluffy, easy to mix salad. I made the caramelized onions as well. My only complaint is the lack of acidity - the sweet onions make this very rich, and some additional mustard or a small bit if vinegar would go a long way to making this easier to eat.

  • Tomato jam

    • aistern on December 10, 2023

      Simple recipe. Be careful to stir frequently so the bottom doesn’t burn. It’s very flavorful- great for egg sandwiches!

  • Sheet-pan za'aluk

    • mpo on April 15, 2024

      For some reason I didn’t buy jalapeño so I sprinkled zhug seasoning on the eggplant. I didn’t mind it not having the heat from a jalapeño. Very flavorful and easy.

  • Roasted kohlrabi, cherry tomato & feta salad

    • aistern on June 17, 2024

      Made this to use up kohlrabi from CSA. While it was good, I wouldn’t go out buying kohlrabi to make this again. Veggies could’ve benefited from better salting. Feta didn’t contribute enough saltiness alone.

  • Rainbow chard & roasted pine nut salad

    • nlehrer on January 08, 2026

      Delicious but turned out a bit spicy

  • Roasted green beans & peppers with smoky, nutty bread crumbs

    • nlehrer on September 18, 2025

      Delicious!

  • Sweet potatoes with miso tahini butter

    • aistern on December 10, 2023

      Delicious!!! My family loved this recipe. It was easy and there is enough butter leftover for a second round of it. Nice umami and the butter is rich without being too unctuous. I recommend using something like Kerrygold or similar quality since butter is at the heart of the recipe.

  • Glazed crispy tofu with eggplant & Brussels sprouts

    • Lepa on March 03, 2024

      This is really tasty and easy to make. The directions and cooking times were perfect. The sauce was delicious -especially with the Brussels sprouts!

  • Cucumber & apple salad

    • Lepa on February 20, 2025

      This is a delightful and refreshing salad. Highly recommend!

    • cookingbychapter on August 08, 2025

      this salad delivered more than I was expecting it to, delish!

  • Sumac-roasted corn salad with smoky dressing

    • lean1 on July 07, 2025

      Great recipe. I made 1/2 of the amount because I only had two corn. I loved the combination of sumac and corn. It didn't need 20 min to roast maybe 17? Omitted the ancho chili, for now didn't want to make the hot kitchen smokey. Love the dressing will use in other salads maybe cold pasta too.

  • Kresch family cabbage noodles

    • Lepa on December 13, 2023

      This was good. I grew up eating cabbage and noodles but never ate them with sour cream, which really puts them over the top!

    • cookingbychapter on August 08, 2025

      We really liked these! Such a simple dish, but one I would make again for sure. I added a spoonful of butter at the end. I don't know why and it could possibly be very unnecessary but I did it and I had no regrets.

    • christina267621 on June 03, 2026

      I'm gluten free, so subbed gluten free pasta for the egg noodles. Also, instead of olive oil, I used bacon grease. Added a spoonful of butter like a previous cook mentioned and I think it was a great addition. Recipe came together easily and it's delicious. I'll happily make it again.

  • Uzbeki-Jewish dumpling soup

    • AtuG on March 03, 2026

      I did this a few weeks ago, and I froze what was left of the soup and the dumplings (which took a long time to make). Today I defrosted the soup, added fresh cooked meat and the dumplings and it was delicious.

    • lindsey_x2phf8 on March 07, 2026

      I love these dumplings and make a double batch so I have some to freeze. They are a great addition to matzo ball soup!

  • Spicy schnitzel salad with cracked pepper dressing

    • Lepa on November 07, 2023

      This is so unbelievably delicious. As we were eating it everyone in my family was moaning with pleasure and satisfaction. The hot, spicy schnitzel was so good with the creamy ranch-like sauce. I made it as written but omitted the cayenne and it was not too spicy for kids.

    • CaptainPantsless on March 29, 2026

      It's a chicken cutlet with ranch. Tasty, but not new or mind blowing. The ranch is oddly sweet, though.

  • Tomato jam roasted salmon

    • shira_v7fodr on January 18, 2026

      This is delicious and plates beautifully! Got lots of compliments both times I made it. You can also freeze some of the jam and then pull it out for another week - just spread on the salmon, add the fresh cherry tomatoes and bake.

  • Chicken thighs with roasted figs & grapes

    • BachranBears on September 17, 2023

      Made this tonight with the jeweled rice from her first cookbook, Sababa. Subbed in large shallots for the onions. Absolutely delicious. Will definitely be made often in the coming months.

    • CaptainPantsless on June 03, 2026

      Low lift for the payoff. Looks very elegant when served directly from the pan. The sauce is absolutely delicious.

  • Roast chicken over scalloped potatoes

    • lindsey_x2phf8 on March 07, 2026

      Great roast chicken. I give the potatoes a toss part way through because the ones on the sides crisp up faster than those under the chicken. Very schmaltzy.

  • My mother's Shabbat chicken

    • Lepa on January 04, 2024

      This was good but not great. The spices were good but there was a lot of liquid in the bottom of the pan at the end, which prevented everything from caramelizing. Maybe I would use a bigger pan if I made this again.

    • criddle on March 04, 2026

      Absolute perfection, and pleases even my picky father. The leftover liquid is great for dipping, in my opinion. Also, the onions are not supposed to caramelize, just soften, so don't expect that from the recipe.

  • Fig & pomegranate brisket

    • Bessp on November 10, 2024

      A rich, hearty, deeply savory recipe. I used apricots instead of figs and red wine instead of white because it's what I had. I braised the brisket in the morning, let it cool, then sliced and reheated for dinner. I plan to use some of the leftovers for turnovers. I liked it a lot with my modifications, I'm not sure how it would be with just the original ingredients.

    • lindsey_x2phf8 on March 07, 2026

      Great brisket. I make it a day ahead for holidays and warm it before serving.

  • Hamin macaroni

    • lindsey_x2phf8 on March 07, 2026

      Yummy. I made once as written but have since used skinless, boneless thighs for all the meat and I prefer that.

  • Shaken iced tahini coffee

    • skvalentine on June 18, 2024

      This is sooo good. Flavor reminds me of KaleJunkie's Life Changing Tahini Cookies (which are my favorite). I think this recipe is going to help me quit putting dairy in my coffee. It was a little too sweet for me-- next time I'll halve the amount of maple syrup.

    • shep0012 on August 02, 2025

      I agree with skvalentine completely—this was really good and I would halve the maple syrup.

  • Fudgy medjool date brownies

    • cookingbychapter on August 21, 2025

      these are so soft and delicious!!

    • cookingbychapter on December 31, 2025

      These are so good!! I used Terra Delyssa dates and they turned out perfect. So fudgy.

  • Cardamom berry crisp

    • nlehrer on December 13, 2025

      INSANELY DELICIOUS!!

  • Strawberry upside-down cake

    • nlehrer on July 19, 2025

      So moist and delicious!!

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  • ISBN 10 0593327772
  • ISBN 13 9780593327777
  • Linked ISBNs
  • Published Sep 05 2023
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

As a child, Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It’s an opportunity every week to feed the soul.

Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart cooking techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad,and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba(pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.

Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman’s adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.

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