Temple Beth Israel and Sharsheret welcome cookbook author Adeena Sussman. This is a ticketed event. For details and purchasing information, look here.
In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer. 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 up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel. 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 are the ultimate everyday guide to the Israeli kitchen.
Adeena Sussman has co-authored eleven cookbooks, including the New York Times #1 bestseller Cravings—and its bestselling follow-up Hungry for More—with Chrissy Teigen. She is also the author of Tahini. She moved to Israel in 2015 and lives footsteps from Carmel Market. She has written about Israeli food for Food & Wine, The Wall Street Journal, and many others.
"We should all be cooking like Adeena Sussman."
--The Wall Street Journal
"Sababa is a breath of fresh, sunny air."
--The New York Times