Sababa. The sunny taste of Israeli cuisine. SUSSMAN A.

The word “Sababa” came to Hebrew from Arab Slang, in Israel it means “everything is super” - everything is well as possible. Sababa is the bright, sunny spirit of the country, inspiring the American-Israeli writer Adina Susessman when she cooks and comes up with new dishes in her kitchen in Tel Aviv. Every morning Susissman goes to the famous Carmel market, bypassing the shelves, breaking from fresh vegetables and fruits, looking into small snacks. Ripe, juicy figs and cherries, homemade halva, delightful cheeses and olives and the most delicious street food in the world, from crispy phalafel to just caught fish with seasonal vegetables and fresh herbs. And to find a new recipe or culinary secret, Adine is ready to go to the farthest corners of the country.

125 recipes in this book, original and at the same time simple, this is the quintessence of an amazingly diverse cuisine created by Jews and Arabs Of the more than one hundred countries of the world for which Israel has become a home. And without exaggeration, we can say that this is a real book of culinary treasures, which will enrich the arsenal of even experienced culinary specialists. Sababa!