My Mom’s Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.
Salad for breakfast. Vegetables every which way. Earthy hummus and the primal delight of mopping it up with a torn pita. Soul-satisfying stews and soups. The light-as-a-cloud texture of real couscous. A profound love for chicken. Pilafs, shakshukas, grilled meats, and fish from the glittering sea. The vibrant, utterly delicious (and healthy!) pleasures of eating food alive with spice, bright with lemon and olive oil, and showered with fresh herbs.
These are just some of the reasons why Israeli food is so of the moment—because this is how we want to eat today. And all of it—from the simplest chopped salad to nutty, soft, crumbly Tahini Shortbread Cookies—is found in SHUK: From Market to Table, the Heart of Israeli Home Cooking.