Sababa (2019)

Bright, market-driven Israeli cooking from Adeena Sussman's Tel Aviv kitchen, built largely on what she finds at the Carmel Market near her home. The strength for a home cook is the spice blends and condiments: make a jar of hazelnut dukkah or turmeric-rich hawaij on Sunday and a plain piece of chicken or a tray of roast vegetables tastes like something all week. Recipes lean on tahini, sumac, za'atar, harissa and silan (date syrup), all easy to find now. Not everything is light, as the very sweet Yerushalmi kugel shows, but the everyday salads and quick dishes are the kind you cook on repeat.