Life is a feast at Sababa

Life is a feast at Sababa

Tal Smith, owner of the popular Sea Point deli, Sababa, is back with new recipes in ‘Feast with Sababa: Middle Eastern and Mediterranean Food’. This follows the incredible success of the first Sababa cookbook and the constant request for more recipes.

This is a beautiful book full of delectable recipes featuring an array of meze, salads, risottos and meat recipes, among others. It also includes easy-to-make recipes for labneh, tabbouleh, aubergine parmigiana, lamb couftes and spanakopita’s. The book ends off with sweet treats like tiramisu, tahini biscuits and Greek shortbread biscuits.
‘Sababa’ is all about uncomplicated wholesome food with a Middle Eastern and Mediterranean influence. It is the kind of healthy and affordable food that almost everyone loves to cook in their homes.
‘Sababa’ shares a few recipes, cooking tips and stories from the kitchens of the well-known Cape Town restaurant/deli written by the owners, Tal and her sister Nirit Saban. This book not only showcases some of their signature dishes, but also delves into the stories behind the food: the Saban family, the love of food and the essential sense of togetherness that their culinary successes are built on.
Tal lives in Cape Town with her husband, professional photographer Russell Smith, and their two boys.

Let’s cook!

Chraime Fishcakes

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

This recipe is heavily influenced by my Tripolitan (Libyan) heritage. Chraime, which featured in our first book, is fillets of fish cooked in a red, spicy sauce and it makes an appearance at most festivities. This is a variation on that theme using fishcakes, and even my mom is a convert! Chraime just isn’t the same without some fresh white bread for mopping up the sauce, or if it’s a Friday night, some challah.

Serves 6

Ingredients for the Fishcakes:
1 onion, diced
1 carrot, grated
Canola oil
Salt and freshly ground black pepper
500g hake, filleted
20g Italian parsley, chopped
20g dill, chopped
1 egg

For the Sauce:
1 onion, diced
Salt and freshly ground black pepper
2 tbsp canola oil
6 tsp garlic, crushed
100g tomato paste
2 cups water

Method:
For the fishcakes, fry the onion and carrot with 3 tbsp canola oil, salt and pepper until soft. Leave this to cool. In the meantime mince the hake in a food processor. In a bowl, combine the hake with the herbs, egg and fried onion and carrot. Set this mixture aside in the fridge while you make the sauce.
Prepare the sauce by cooking the onion with salt and pepper in the oil until soft and translucent. Mix through the garlic and then add the tomato paste. Cook for about a minute and then add the water. Simmer the sauce for about 15 minutes.
In the meantime, fry the fishcakes in batches in a non-stick pan with a little oil each time. Once all the fishcakes are cooked through, add them to the sauce and continue cooking a few more minutes.