In an Israeli cookbook as personal as it is global, I celebrate the tableau of flavors the region has to offer, in all its staggering and delicious variety.

In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which I cook and dreams up meals in my Tel Aviv kitchen. Every morning, I make my way through the bustling stalls of Shuk Hacarmel, my local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive, fried street food, and delectable cheeses and olives. In Sababa, I share more than 125 recipes for dishes inspired by this culinary wonderland and by the influences surrounding me in Israel. 

Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, I show readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, my recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.