Adeena Sussman’s new Israeli cookbook Sababa took the food world by storm, and everyone else. With prose as effortless as her recipes look, she tells the story of her life in Israel through the best edibles on offer, filtered through Israel’s kaleidoscope of cultures.

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This season of the Tel Aviv Review is made possible by The Van Leer Jerusalem Institute, which promotes humanistic, democratic, and liberal values in the social discourse in Israel.