{"id":19713,"date":"2020-03-17T15:40:21","date_gmt":"2020-03-17T14:40:21","guid":{"rendered":"https:\/\/bistrobadia.de\/amba-levantinische-mangosauce\/"},"modified":"2024-07-03T17:56:55","modified_gmt":"2024-07-03T15:56:55","slug":"amba-levantine-mango-sauce","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/amba-levantine-mango-sauce\/","title":{"rendered":"Amba: Levantine mango sauce"},"content":{"rendered":"\n

I’ve only really known Amba<\/strong> since I tried the delicious Sabich<\/a> breakfast sandwich for the first time. I take a hearty bite into the sandwich<\/strong> and taste the eggplant, eggs, hummus<\/a>, tahini and something else. Something I’ve never seen before in this combination with hummus and tahini: a wonderfully fruity, slightly spicy and really complex mango sauce<\/strong>. Wow, I’ve been in love ever since!<\/p>\n\n

What is Amba?<\/h2>\n\n

Like the inventor of the Sabich sandwich, Amba originally comes from Iraq<\/em>. And the original mango sauce is made from fermented<\/strong> mangoes. The mangoes are stored in a container with a lot of salt for a few days before being processed further. I shorten my recipe a little and leave out the fermentation. I know it’s not quite original, but it still tastes great!<\/p>\n\n

Would you like to find out more about the Levante<\/strong>? Then take a look at my article<\/a> on Levantine cuisine and try out all the recipes.<\/p>\n\n

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Ingredients for the fruity sauce<\/h2>\n\n

Amba not only lives from the fruity taste of the mango<\/strong>, but also from a few other exquisite ingredients. As well as mustard seeds<\/strong>, I also briefly roast fenugreek seeds<\/strong> in a pan. I no longer crush the seeds, but leave it all to my blender<\/strong>. It also contains turmeric<\/strong> and a good portion of harissa<\/a> for spiciness.<\/p>\n\n

You will need the following ingredients for the mango sauce amba<\/strong> (you will find the exact quantities below in the recipe card):<\/p>\n\n