Adeena Sussman: Sababa: Fresh, Sunny Flavors From My Israeli KitchenAugust 22, 2019
Join veteran American food writer and expat Adeena Sussman to celebrate the tableau of flavors of the Israeli kitchen, in all its staggering and delicious variety. Every morning, Sussman makes her way through the bustling stalls of Tel Aviv’s Shuk Hacarmel, her local market, which sells juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman shares recipes and dishes inspired by this culinary wonderland, from Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart. Small bites and book signing to follow.