Sababa – Middle Eastern and Mediterranean Food
Our very first Sababa cookbook! Launched in March 2014
Through their book, Tal Smith and Nirit Saban share the recipes for many much-loved Sababa dishes along with snippets and sidebars offering insight into Middle Eastern ingredients and cooking techniques.
The recipes are as approachable and easy to follow as Sababa’s food is delicious and easy to eat, while family favourites – such as Chraime, Mafrum and Dad’s Weber Smoked Chicken –offer a glimpse of the Saban culinary legacy that culminated in Sababa.
The Sababa ethos is captured in images by Russell Smith (who also happens to be Tal’s husband), in words by Nikki Werner, and in design by Marius Roux. This is a cookbook for anyone with a love of wholesome, uncomplicated food, relevant for both weeknight suppers and celebratory feasts.