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Adeena Sussman

Nov, 19, 2019 - Nov, 19, 2019
07:00 pm - 09:00 pm

Sababa: Fresh Sunny Flavors from my Israeli Kitchen

$10 advance | $15 at door

Community Partner: Whole Foods

In a city full of night owls, I am among the earliest of risers. Tel Aviv is a place of sizzling days that can leave you wilting, of beach jaunts and afternoon naps and dinners out after the sun slips behind the Mediterranean Sea. But on mornings like this, just after the light begins to drift in through the wispy shades, the city feels like it belongs only to me. So I leave my husband sleeping and sneak out of the bedroom, grab my two-wheeled plaid shopping cart, slip out the door, and make my way the short distance between our apartment and the entrance to the Carmel Market, known in Hebrew as Shuk Hacarmel or, quite simply, the shuk.

So begins Adeena Sussman’s Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery, September 2019), with an evocative introduction to the bustling Tel Aviv market Shuk Hacarmel, where Sussman starts each day finding fresh ingredients and inspiration. Sababa is a celebration of Israeli cooking and its intoxicating, bold flavors, showcasing Sussman’s highly personal take on the Israeli kitchen and its diverse, delicious, and vibrant culture. “Sababa,” derived from the Arabic word tzababa, has come to mean, “everything is awesome.” And when it comes to Adeena’s approach to Israeli food, everything truly is sababa.

A professional recipe developer and renowned food writer with a passion for soulful home cooking, Adeena Sussman is the co-author of Chrissy Teigen’s New York Times #1 Bestseller Cravings and her bestselling follow-up, Hungry for More. In her eagerly-anticipated, debut solo cookbook Sussman, now a permanent resident of Tel Aviv, offers an intimate and transporting work, borne out of a deep love, natural curiosity, and respect for the people and culinary traditions of her adopted home.

The 120 recipes in Sababa showcase local ingredients prepared with a wide-reaching embrace of global influences and immigrant traditions, all adapted for the home cook. Beginning with a primer on  versatile spice blends like za’atar and staples like labaneh and preserved lemons, and moving onto a full complement of salads, main courses, and desserts, Sababa provides readers with inspiration and the tools to make meals bursting with Sussman’s spicy, sunny flavors.

A small sampling of the delicious recipes in Sababa include:

  • Honey Harissa Chicken Thighs
  • Sheet Pan Pashtida
  • Stuffed Grape Leaves with Quince and Barberries
  • Zucchini, Dill, and Feta Shakshuka
  • Freekeh and Roasted Grape Salad
  • Schug Marinated Lamb Chops
  • Root Vegetable and Medjool Date Stew
  • Tahini Caramel Tart with Chocolate Shortbread Crust

Filled with lush images, transporting stories, and flavorful recipes, Sababa is an edible love letter to Israel, as well as an everyday guide to its soulful cooking.