Sababa Fresh, sunny flavors from my Israeli kitchen

Review by 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

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by 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.)

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Review by 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

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