Loyal regulars return for Sababa’s signature Middle-Eastern & Mediterranean dishes
sesame-flecked schnitzels, silky-smooth homemade hummus, mountains of bourekitas and an eye-catching array of salads
Tal Smith, the originator of the Sababa concept, opened her first outlet in St John’s Piazza, Sea Point in 2009 and remains hands-on at this deli and kitchen. Besides the eye-catching array of salads, loyal regulars return for Sababa’s signature sesame-flecked schnitzels, silky-smooth homemade hummus, and mountains of bourekitas – dainty, domed pies containing cheese, spinach or meltingly soft leeks.
This is also the original catering HQ so it is not unusual to see a customer enquire about ordering fried fish for Shabbat dinner or drop off a cherished Le Creuset casserole to be filled with a Sababa favourite for a dinner party. Friday is when Sea Point Sababa is at its busiest – not least because it is the only time and place to get Tal’s family-recipe chicken soup, with or without kneidlach (Matzo dumplings).
