by Adeena Sussman
Avery, 2019. 368 pages. Non-fiction
With photos and colors as vibrant as the flavors themselves, Adeena Sussman presents a wonderful perspective on Israeli cooking that is wrapped up in an easy, homestyle approach so anyone can dive in. The cookbook starts with several spice blends that provide a foundation to Middle Eastern flavors, then goes into how to apply those flavors in a variety of dishes. Recipes are tested in Sussman’s kitchen in Tel Aviv and are inspired by her experiences in the markets and with the Israeli people. Sababa means “everything is awesome,” and this cookbook embodies that attitude with every staple and story included in its pages.
I have always loved the flavors of the Middle East but getting those flavors to work in my kitchen here in Utah can be a definite challenge. Even with that concern, Sababa made some fairly difficult recipes and flavors accessible with clear steps and suggestions for how to approach the recipes. There are the expected basics—like pita bread and tahini—as well as some surprising takes on classics like a green-vegetable based shakshuka (a tomato-based egg dish) that is now my go-to shakshuka recipe. Several recipes are vegetarian or vegan and there are a few recipes that focus on minimizing food waste, like using charred eggplant skins from making baba ghanouj to color tahini.
Sababa covers everything, from drinks to dessert, sauces to salads, and has recipes for beginners and seasoned cooks alike. Overall, Sababa is an extremely versatile cookbook that is a must-read for anyone who wants to learn how to make the exotic flavors of the Middle East effortless.
AS
No comments:
Post a Comment