Sababa: Fresh, Sunny Flavors from My Israeli Kitchen

In her first solo cookbook, Sussman (who coauthored Cravings with Chrissy Teigen) provides 120 recipes featuring adaptations of Middle Eastern meals that are full of bright flavors. She lives near Tel Aviv’s famous Carmel Market and draws inspiration from its vast array of spices, creating blends such as an Egyptian dukkah with hazelnuts, sesame seeds, coriander, and cumin. Five different spices go into her take on the classic egg dish shakshuka, along with zucchini, dill, and crumbled feta. Small twists make for big differences in several Jewish favorites, like honey and olive oil challah and chilled beet and cherry borscht. Overnight chicken soup, simmered for 12 hours, can be made with its traditional root vegetables or perked up by adding peeled ginger root and a tumeric-based spice blend called hawaiij. And the noodle pudding known as Yerushalmi kugel is decidedly sweet, employing three cups of sugar in a 12-portion serving. Pomegranates are seeded throughout Israeli culture and pop up here in a wide variety of offerings, including in a cabbage and apple slaw, mixed with sour lime on chicken wings, and twisted into a pomegroni cocktail with gin and sweet white vermouth. Sababa, which translates as “everything is awesome,” makes for an appropriate title for this outstanding collection of fresh variations on an old-world cuisine. (Sept.)