This post is part of our Summer Cookbook Club series for July 2020 featuring Sababa by Adeena Sussman.

Sitting down to a meal featuring the bright, bold flavors of the Middle East is one of my favorite ways to eat. Much of this exciting, vibrant food is on tremendous display in Adeena Sussman’s cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. 

If you want to cook more Israeli food at home, your go-to tools — a sharp knife, cutting board, a variety of pots and pans — will work most of the time. But if you want to take it one step further, here are five tools Adeena recommends adding to your kitchen collection.

Falafel Mold

If you really want to be authentic when making falafel at home, then you need a Pal Ed falafel mold. This spring-loaded aluminum tool creates perfectly-sized balls of falafel batter for better frying and a uniform…

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