"We should all be cooking like Adeena Sussman."
--The Wall Street Journal

"Sababa is a breath of fresh, sunny air."
--The New York Times

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 (derived from the original Arabic), 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 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 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."We should all be cooking like Adeena Sussman."
--The Wall Street Journal

"Sababa is a breath of fresh, sunny air."
--The New York Times

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 (derived from the original Arabic), 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 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 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.

On Sale: September 3, 2019

Pages: 368

ISBN: 9780525533450

Named a Best New Cookbook of Fall 2019 by The New York Times, Bon Appetit, Food & Wine, Epicurious, Eater, Forbes, Buzzfeed, and Amazon.

"Ms. Sussman’s recipes are thoughtfully written and thoroughly tested."
–Melissa Clark, The New York Times

"The pages of this book ooze with [Adeena's] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious."
–from the foreword by Michael Solomonov

"Sababa, borrowed from Arabic slang, means 'everything is awesome' and I’m here to tell you that’s a pretty accurate description of Adeena Sussman’s new cookbook.  Go through Sababa and you’ll be transported with Adeena as she ventures to her vibrant market in Tel Aviv and returns to her kitchen to make the dishes that have put Israeli cuisine on the front burner."
–Nancy Silverton

"[Sussman's] tahini caramel tart justifiably earns its parenthetical description as 'the Gal Gadot of tarts.' With this book, Sussman will most likely prove to be a new kind of Amazon warrior goddess."
–The New York Times

"Adeena Sussman is a force to be reckoned with...As the book’s title hints — 'sababa' is Hebrew-meets-Arabic slang for, simply, 'everything is awesome' — readers are in for a treat." 
–Eater

"For an American understanding of Israeli cooking, Adenna Sussman is the person to turn to...Sussman’s colorful recipes, paired with peeks into her life abroad, are a journey in themselves."
–Condé Nast Traveler

"This book has recipes that range from intoxicating spice mixes to unfussy street food—and delivers gastronomic awesomeness."
–Forbes

"The perfect at-home intro to all that Israeli cuisine has to offer."
–Buzzfeed