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Sababa: Fresh, Sunny Flavors From My Israeli Kitchen


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

American food writer and expat Adeena Sussman celebrates the incredible array of Middle Eastern flavours with over 125 recipes inspired by her culinary life in Tel Aviv. Sussman shows readers how to use Israeli kitchen staples - like tahini, sumac, silan (date syrup), harissa, and 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 this popular cuisine accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.