Where to Start with Adeena Sussman
Adeena Sussman is an American food writer, recipe developer, and cookbook author who has become one of the leading voices in Israeli home cooking. After years of working as a food writer and recipe developer in New York, collaborating on more than a dozen cookbooks with other authors, she moved to Tel Aviv with her husband and immersed herself in the city’s food culture. Her first solo cookbook, Sababa (2019), was named a Best Fall Cookbook by The New York Times, Bon Appetit, and Food & Wine. Her second book, Shabbat (2023), explores the tradition of the weekly Jewish day of rest through recipes for Friday night dinners and Saturday lunches. Sussman’s cooking is rooted in the produce-driven market culture of Tel Aviv, drawing on Israeli, Palestinian, and broader Middle Eastern traditions to create food that is fresh, colorful, and deeply flavorful. She is known for her warm, approachable writing style and her ability to make Middle Eastern flavors accessible to home cooks everywhere.
Start here
Sababa
Adeena Sussman · 368 pages · 2019 · Easy
Themes: Israeli cuisine, Middle Eastern cooking, home cooking, beginner-friendly, market cooking
A joyful, sun-drenched Israeli cookbook by the American food writer Adeena Sussman, who moved to Tel Aviv and fell in love with the city’s vibrant market culture. Sababa, which means “everything is awesome” in Hebrew, captures the spirit of Israeli home cooking with 125 recipes built around fresh produce, bold spices, and the generous use of tahini.
Why Start Here
Sababa is Sussman’s debut solo cookbook and the best introduction to her cooking philosophy. It captures the excitement of discovering a new food culture through the eyes of someone who arrived as an outsider and gradually made it her own. The recipes are born from daily visits to Tel Aviv’s Carmel Market, where Sussman shops for the freshest seasonal produce and lets the ingredients guide her cooking.
The book covers the full range of Israeli home cooking: perfect hummus, crispy falafel, shakshuka with runny eggs, grilled meats with bright herb sauces, and an impressive collection of salads that go far beyond the familiar. Sussman’s recipes are streamlined and clearly written, designed for home cooks who want great results without fussy techniques. Her famous tahini recipes alone are worth the price of the book.
What to Expect
A 368-page hardcover with vibrant photography that captures the colors and energy of Tel Aviv. The book is organized by meal occasion, from breakfast through dessert, with a helpful pantry section at the front. Most ingredients are available at a regular supermarket, with a few Middle Eastern staples like tahini, za’atar, and sumac being essential. The tone is warm and encouraging throughout, making this an excellent first cookbook for anyone curious about Israeli and Middle Eastern food.