Dear Times of Israel Community member,
We’re excited to announce the launch of our new virtual cooking series, B’Teavon, where expert chefs show you how to make classic and modern Israeli dishes! On each Zoom session of B’Teavon (that’s Hebrew for bon appétit), our chef will walk you through the steps to prepare it on your own. You’ll have the opportunity to ask live questions to the chefs, and the sessions will be recorded for on-demand viewing.
The first B’Teavon session is Sunday, June 26, featuring Adeena Sussman. She’ll be preparing a Cherry Burrata Salad and Pomegranate-Lacquered Salmon, going step-by-step so you can cook alongside her.
Adeena Sussman is the author of “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen,” which was named a Best Fall 2019 cookbook by The New York Times, Bon Appetit, and Food & Wine. She also coauthored “Gazoz,” all about the culture of sparkling seltzer-based drinks in Israel, with Benny Briga. Adeena’s three most recent collaborations, including “Cravings: Hungry For More” with Chrissy Teigen, were New York Times best-sellers.
A lifelong visitor of Israel who has been writing about the country’s food culture for almost 20 years, Adeena made aliyah in December 2018. She cooks and writes in Tel Aviv, where she lives in the shadow of the city’s Carmel Market with her husband, Jay Shofet. You can follow her on Instagram @adeenasussman.
Virtual Cooking Session on Zoom — details:
This Sunday, June 26, 2022
1:00 pm Eastern
6:00 pm UK
8:00 pm Israel
Here’s what you’ll need to cook alongside Adeena:
- ½ cup hazelnuts
- 4 cups arugula, washed and well dried
- 1 cup cherries, pitted and halved
- 1 red endive head, leaves separated
- One 6- to 8-ounce ball fresh burrata, at room temperature (can be replaced with feta cheese)
- Flaky sea salt
- Freshly ground black pepper
- 1 tablespoon minced shallots
- ⅓ cup balsamic vinegar
- ⅓ cup tahini paste
- ⅓ cup olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (about 2½-lb.) king or Atlantic salmon side
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- ¼ cup pomegranate molasses
- 2 tablespoons silan (date syrup)
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- Tender greens, chopped red and white endive, radicchio, for serving
- Chopped fresh dill (optional)
*** A recording of the session will be available on the Community page the next day ***
📅 Add Sunday’s cooking session to your calendar:
Get your apron ready, and we hope to see you there!