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) 
FEBRUARY 6 FISHER THEATRE

ON SALE NOW

AVERY BOOKS

ARTISAN

 ALFRED A. KNOPF