Sababa

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 This Book

Sababa is the most approachable book in this guide. Where Jerusalem offers cultural depth and Roden provides encyclopedic breadth, Sussman focuses on the practical: what does a modern home cook in the Middle East actually make for dinner? Her recipes are streamlined, clearly written, and designed to work in a regular home kitchen without hard-to-find ingredients.

The book shines in its treatment of everyday Israeli dishes. You will learn to make perfect hummus, crispy falafel, shakshuka, and an impressive range of salads that go far beyond the basics. Sussman also includes her famous tahini-based recipes, chocolate tahini spread, and a collection of Shabbat dishes that are perfect for weekend entertaining.

What to Expect

A 368-page hardcover with vibrant photography that captures the colors of Tel Aviv’s Carmel Market. The recipes are organized by meal occasion, from breakfast through dessert, with a helpful pantry section at the front. Most ingredients are easy to find at a regular supermarket. The tone is warm and encouraging, making this an excellent choice if you are new to Middle Eastern flavors and want a book that holds your hand through the process.