Our cookbook of the week is Sababa by Adeena Sussman. To try a recipe from the book, check out: Melted green cabbage, oven-roasted artichokes and garlic, and za’atar roasted chicken over sumac potatoes.
When I first spoke with Sussman on March 12, daily visits to the shuk were still integral to her cooking. But on March 22, the Israeli government shuttered such open-air markets in an effort to contain COVID-19. Unable to make her regular jaunts, she started compiling a list of local producers offering delivery for a resource she has since posted on her website.
Having just ordered a raft of spices, nuts and beans, Sussman was in the midst of making the most of a recent produce delivery. For dinner the night before, she had married leftover ground beef with corn tortillas from the freezer, an avocado and a few ears of corn for Mexican tostadas. Lunch was a salad of oil-packed tuna, niçoise olives, tomatoes and a lemony dressing, and she was just about to oven-roast some artichokes.
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Cook this: Za’atar roasted chicken over sumac potatoes from SababaCook this: Za'atar roasted chicken over sumac potatoes from Sababa No. I'm marinating this now, get your cameras out of my kitchen! star wars chicken
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Cook this: Za’atar roasted chicken over sumac potatoes from SababaCook this: Za'atar roasted chicken over sumac potatoes from Sababa No. I'm marinating this now, get your cameras out of my kitchen! star wars chicken
Source: nationalpost - 🏆 10. / 80 Read more »
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