Adeena Sussman’s Green Shakshuka with Crispy Latkes
https://ift.tt/2q8cgFY If there’s a certain demographic living in your home of, say, age 10 or under, you may laugh when I tell you that the term sababa, the name of the latest cookbook from Adeena Sussman, colloquially translates as “Everything is awesome.” In my house, this phrase cues The Lego Movie theme song. In Sussman’s cookbook, it’s a reflection of life in Israel. She says the phrase, a bit of Hebrew borrowed from Arabic slang, “has come to define a state of being, where everything is cool as can be.” EVERYTHING IS AWESOME!Sussman is a U.S. expat living in Tel Aviv within easy walking distance of Shuk HaCarmel, commonly referred to as the shuk. Resplendent with fruits, veggies, spices, herbs, meats, fish, olives and more, it’s the kind of open-air market that most of us can only dream of. The market is the pulse of her daily life, the natural inspiration for this imaginative cookbook full of Israeli food. Sussman transports you to the tastes, sights, and smells of this vibrant market, where seasonality is the ultimate but perhaps most intangible currency. I only wish I were actually there. That’s the beauty of cookbooks: they can take you to another world. You might not be about to get on a flight to Tel Aviv, but that’s okay. You don’t need the shuk in order to make the recipes in this cookbook. In the spirit of the fresh and seasonal cooking that permeates this book, it might behoove you to consider your own seasons where you live before you start cooking, but you certainly don’t have to! You can find most of these ingredients in your local supermarket, online, or if you happen to be lucky enough to live near a Middle Eastern grocer (which I am!) What’s Awesome About SababaMy copy of this cookbook is littered with Post-its across the tops and sides, tagged and flagged for future cooking. Start the day with a tahini smoothie, with banana, dates, tahini, some nuts, and berries. Are you as obsessed with za’atar as I am? Then you’ll want to tackle the za’atar flatbreads. Sussman provides her custom recipe for this popular spice blend, comprised of thyme, oregano, sumac, marjoram, sesame seeds, ground sumac, and sea salt. (Za’atar also refers to the herb of the same name—which is not as commonly found as the spice blend.) Lemony Cauliflower over Labaneh (homemade yogurt), is a celebration of textures and flavors—crispy, cool, creamy, and more. There are specialty breads, spreads, salads, and so many delicious things that you’ll want to make right away. I only wish it were summer; I’d be making the Toasted Challah Caprese Salad with Za’atar Vinaigrette. (I can’t justify making this recipe with winter tomatoes; it seems like an affront.) There’s also kugel, tabbouleh, haloumi, recipes with roasted grapes, and the most gorgeous looking jeweled rice, studded with barberries (or dried cranberries) and a healthy showering of chopped dill. What is Shakshuka?The dish I selected to share with you is a variation on a well-known Middle Eastern dish called shakshuka, which is typically made with tomatoes and therefore is not green. ( Here, you cook down a ton of greens and herbs with some onions, garlic and dried herbs and spices, add a little half and half, and then cook the eggs right in the pan. Scoop it out and serve with the crispy latkes. Q & A with Adeena SussmanThis cookbook is a love letter to the shuk—something I think a lot of people can relate to, even if they aren’t living in Tel Aviv. (I feel this way about my local farmers’ market, which is an organizing principle of my life). Tell me what you wanted to convey to people about your experience with it?
Not all of us have access to the shuk and its bounty, but we have the Internet and international ingredients are more widely available. So let’s talk ingredients. What’s the most underrated but easily accessible ingredient you need to buy for this book?
Did you fall in love with any new ingredients, or fall back into love with any specific old favorites?
What would surprise people about Israeli cuisine?
What became your most used kitchen utensil or tool during the testing of recipes for this book?
Do you have a favorite recipe (or three) from this book, ones you’re still making?
Is there a recipe in here you couldn’t bear to cut, but you don’t know that it’ll be the most popular one?
MORE MIDDLE EASTERN FAVORITESRecipes via Simply Recipes https://ift.tt/2F9fkDA December 9, 2019 at 09:01AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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