Кисло-сладкий соус Амба в израильском стиле (english)
Этот соус - прекрасное дополнение к фалафель или к птице - курице, индейке...
Amba is a condiment made from mango and vinegar and plenty of spices. It is a traditional topping for sabich sandwiches, a popular street food in Israel. Sometimes delving into the etymology—the history of the word—can help determine the origins of a dish, but nope, not this time. The name probably comes from the Sanskrit word for mango.
There is a popular Indian version, which is chunky, oniony, tart from vinegar, and salty. The Israeli version is based on an Iraqi amba, which is a thin liquid made from green mangos and plenty of lemons. Like all popular classics, amba has hundreds of variations, and many versions that cross between Indian and Iraqi style.
My version is inspired by several of these (including Einat Admony’s recipe in her book, Balaboosta, and a wonderful version from Food52) but I did rather liberally adapt them all to create an amba with an unusually thick and creamy texture. This recipe blew us away in the test kitchen. It’s a must on sabich, but try it instead of mustard and/or mayo on any sandwich for a nice change.
- 2 tablespoons honey, mild floral preferred
- juice of 1 lemon
- ¼ cup white wine vinegar
- 1¾ cup water
- 1 package (6-ounces) dried, unsulfured and unsweetened (yellow, not green) mango slices, roughly minced
- 1 fresh large unripe mango, peeled and cut into rough ½-inch dice
- 2 tablespoons mild olive oil
- 2 cloves garlic, peeled, cut in half, and finely minced, green centers removed
- ½ tablespoon toasted ground coriander
- 2 teaspoons fenugreek leaves (see Kitchen Tips for sources)
- 2 teaspoons toasted ground cumin
- 1 tablespoon ground turmeric
- 2 teaspoons fine sea salt
- ¼ teaspoon Urfa pepper, optional
- Pour the honey, lemon juice, vinegar, and water into a small saucepan and set over medium heat. Add the chopped dried mango and the fresh mango, stir well, and bring to a gentle boil. Reduce the heat to a simmer and cook, stirring occasionally, for about 25 minutes, or until the all the mango pieces are soft.
- While the mango is cooking, set a small, heavy saucepan over high heat. When it is very hot, add the oil and garlic, and stir for about 30 seconds, or until fragrant. Remove from the heat and add the coriander, fenugreek, and cumin. Mix well. It will take on the consistency of a paste.
- Add the garlic paste to the mango mixture and stir well. Add the turmeric, salt, and urfa pepper, and stir well.
- Remove the mango mixture from the heat, cover, and let stand for 15 minutes. With a rubber spatula, scrape the mixture into a food processor or high-speed blender and process until smooth. The sauce is ready to serve and will keep in a covered container in the refrigerator for up to 3 days.
- Click here to find the Food52 recipe for amba sauce.
- Fenugreek is an herb commonly used in the cooking of Iraq, Persia (Iran), Central Asia and some parts of the Indian subcontinent. Its seeds are ground and used like other ground spices, while its leaves are used like fresh herbs. It can be found at spice shops like Penzeys or Kalustyan, as well as many sources at Amazon. The ground seeds are more potent than the dried leaves. Like all dried leafy herbs, they really aren’t exactly the same as fresh but unless you know some very exotic farmers, dried is great.