40 | DECEMBER 19 • 2019

Go Israeli!
Cookbooks show you how to go native.

M

etro Detroit has more
than its fair share
of Middle Eastern
restaurants, but only Pita Post
comes close to authentic Israeli.
If you’
ve been to Israel, you
know what I mean. There’
s a
layering of flavors, punctuated
by fresh ingredients and spices.
Now you can try your hand
at cooking traditional Israeli
dishes by using two new
cookbooks that make perfect
Chanukah presents.
Sababa: Fresh, Sunny Flavors
from My Israeli Kitchen (Avery,
$35) by Adeena Sussman, a Tel
Aviv recipe developer and food
writer who shops daily for fresh
ingredients at Shuk HaCarmel.
an open-air market.
Sababa means “everything
is awesome,” and you agree as
you search for recipes in the
oversized hard-cover book filled
with gorgeous food photo-
graphs. Sussman begins with a
primer on versatile spice blends
and staples, then moves to sal-
ads, main courses and desserts.
Sample recipes include
Honey Harissa Chicken
Thighs; Zucchini, Dill and Feta
Shakshuka; Root Vegetables
and Medjool Date Stew; and
Tahini Caramel Tart with
Chocolate Shortbread Crust.
Shuk: From Market to Table,
the Heart of Israeli Home
Cooking (Artisan, $35) by Einat
Admony and Janna Gur, reflects

Admony’
s Sephardi upbringing
in such dishes as Persian rice
platters and Moroccan tagines.
You’
ll also find Israeli street
foods, inventive shakshukas,
stuffed vegetables and more —
all with ingredients found in
Israel’
s many shuks.
Now living in New York,
Admony’
s chapters are defined
by ingredients: cauliflower and
eggplant, tahini and chickpeas,
dairy and eggs, couscous, sal-
ads, chicken and more.
She also gives histories and
her favorite spots at eight shuks
in Israel, with fabulous photos
of each spot. The recipe photog-
raphy is outstanding as well.
And, because I ate a fabulous
meal at one of his restaurants
on a recent trip to New Orleans,
I also recommend Alon Shaya’
s
2018 cookbook Shaya: An
Odyssey of Food, My Journey
Back to Israel (Knopf, $35).
The cookbook/memoir
traces his journey from Israel,
to Philadelphia, to Italy, Israel
again and then New Orleans,
where he now lives and shares
his new Southern-Israeli-Italian
cuisine, such as Spicy Scallop
Rolls, Yemenite Stewed Chicken
and Labne Cheesecake with
Pomegranate Caramel and
Candied Nuts.
These cookbooks should sat-
isfy any craving for Israeli food
this holiday season.

KERI GUTEN COHEN STORY DEVELOPMENT EDITOR

gift guide 2019

Hugo Wolf’s Complete Mörike Songs
Martin Katz and Friends

Sarah Schafer, soprano

Susan Platts, mezzo-soprano

Daniel McGrew, tenor

Jesse Blumberg, baritone

Martin Katz, piano

Part 1: Fri 1/10 at 8 pm

Part 2: Sun 1/12 at 4 pm

Lydia Mendelssohn Theatre

Hugo Wolf’s music perfectly matches the verbal rhythm and vocal


Maurice and Linda Binkow Vocal and Chamber Arts Endowment Fund

Doris and Herbert E. Sloan Endowment Fund

UMS Sustaining Directors
734.764.2538
—
—
—UMS.ORG

JAN 1
0 & 1
2

BroadwayInDetroit.com, ticketmaster.com, 800-982-2787 & box office

Info: 313-872-1000, Groups (10+) groups@BroadwayInDetroit.com (Subject: Mandy Patinkin)
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AVERY BOOKS

ARTISAN

ALFRED A. KNOPF