Sababa: Fresh, Sunny Flavors from My Israeli Kitchen by Adeena Sussman

My rating: 5 of 5 stars

Israel is high on the list of places my family would love to visit, so I was very excited to dig into this book! The beautiful photos draw you right in, making your mouth water and your hands itch to get cooking–so I did!

We first made Lachuch–Yemenite Crumpet Pancakes. My girls decided that while honey and/or butter on top was good, blackberry jam spread on top was the absolute best way to eat them.

From there, my daughters made the Roasted Sheet Pan Cherry Tomatoes and used them to make Roasted Tomato and Labaneh Pappardelle. Time restrictions did not allow for making our own labaneh, but using the Greek yogurt as suggested was delicious!

I made the Hummus next, but it was a little too full-on chickpea flavor for me. I think I’m going to whiz in some roasted red peppers to take the edge off.

There is so much more I want to make out of this cookbook from Challah Bread, Harissa-Honey Pargiyot (Boneless Chicken Thighs), Shabakia (a delightful looking dessert!) and more. This cookbook comfortably remains on my shelf to be pulled down and used for many years to come.

I received a copy of this book from Avery Books for my honest review. All thoughts and opinions are my own.