Відео

Where did you get the suit from ?? All looks AWESOME

Beautiful to look at must be tasty as well. I Thank you for bining back to this recipe. I make something similar to this but with ripe mangoes and instead of paprika get Habanero and Carolina reaper that we get in abundance in the summer and make it for my yearly sauce collection. it is awesome with the ingredients he has used. I love hot peppers so my choice is always fresh hot peppers made like ths. I sometimes make use of the fesh ripe peahes in canada. Another one you can try is with lovely dole pinepplaes ( fesh pineapples but of course. I love this huge melting pot of recipes. Yrs after my multiple strokes my tastes buds have kicked in and thanks fo eming me of the amba sauce. I forgot the name. I just made these sauces from past experiences. UA-cam has certainly helped in my ecovery process.

Yes, that’s Amba sauce looks wonderful, but the mangoes is optional does not have to be there

Looks so good Arabic coffee is all I am drinking right now ❤

يا شيخ، والله احترم شغلك، keep it up❤

😳 SOOO GOOD 👍🏻!!!

Hello... What do you use this sauce for? Im interested in different dishes and cuisines and thought of trying this as well.. hope to hear from you soon. Shukran!

Thanks for sharing. Should keep in the fridge or outside normal temperature is fine?

I must comment here, that this recipe can be very similar and even taste like amba, but it is not amba. Amba should go through a fermentation process. What you do is take three hard mangoes and preferably not washed (what you bought at the supermarket is already washed), slice them into thin slices with the skin and sprinkle a spoonful of coarse salt. Place in a jar for three days in a place without direct sunlight but not dark either. After three days water will come out of the mango and it will be a bit alcoholic. This water will be the basis for Amba. Add to them a teaspoon of hot paprika or chili powder, a teaspoon of sweet paprika, half a teaspoon of ginger powder and half a teaspoon of allspice. A tablespoon of turmeric and a tablespoon of ground fenugreek. Put all this in a jar with the sliced mango and leave again for another three days. If there is a lack of liquid, add a little water that has been boiled and cooled. After a week when the amaba is ready, you can bite into the mango slices. Whoever invented the amaba was a genius with a lot of free time.

Amba is not Middle Eastern. It's Indian food. How did it get from India to Israel? simple. Iraqi Jews were international traders on the Silk Road and they brought this to Iraqi Jewish cuisine and when they left Iraq and returned to Israel, they brought a lot of Indian recipes with them. Among them are Kijri and Amba. Of course it doesn't resemble the original but the Indian names have been kept.

I use honey jars for my herbs and spices too ❤

Yum…Too bad it is winter here. Definitely growing eggplant next summer. Great presentation

Yes, sign me up. Lamb anything is tasty and bacon is tasty so bacon lamb must be awesome. I mean lamb bacon.

Super delicious and very easy to make. Thanks for sharing this recipe. Our family loved it.

Hey, your vids are excellent. the selection of items very very good. You are missing the great munchie food, Shami, I make the patties with fresh ground lamb & turkey mixture with chick peas flour & spices. Many meat combination mixtures will work too. And it tastes so good, after being refrigerated over night.

Not even close to the real thing. It might be very tasty but don’t call it “SCHUG”

Mash’Allaah ❤❤

Sorry to say,but without mentioning the exact ratio and quantity of spices and other things this recipe seems to be use less one, Every thing should be written in International Language ( ENGLISH).

Amba tukam

where do you get your jars?

what type of vinegar did you use?

I have never heard of this and cannot fathom what it tastes like, but it kind of fascinates me!

Amazing

Beautiful

Cold smoking the dry cured lamb makes it taste even better; smokier. Then fry it in rashers.

Omg what have you done?? Amba is made of good mangoes, lemon acid - not vinegar, and a lot of fenugreek. If I remember correctly - that’s all there is in it. Try and see if you need to add anything more. Also, amba needs to rest. I can’t remember how long, but depending on the mango you used (preferably a young, firm one, not green but newly-ripened). You made some Indian sauce, maybe… maybe a chutney… I don’t know… but that’s not amba, my friend.

Nice video! I was wondering if I was the only one doing this. 😀 I love lamb!

Been into Middle East food recently and did quite a lot of research on it! I try to make it at home as they’re usually only available in a restaurant here in Singapore and can be expensive. Thank you for sharing your recipes! Although they’re basics like making condiments, but it helps for someone who have never been to Middle East and have no clue how it tastes like

could have used more turmeric. nah, im kidding 1/2 a cup was plenty.

Fake recipe

Amazing 🤩 Thank you 🇮🇳🙏🕉️💟

Neat clean simple and straight cooking style Thank you 💓 🇮🇳🙏🕉️💟

Absolutely a winner recipe! I can taste the dried limes already. They have an umami that nothing else has.

Good one Jacob! Well explained and respecting the original recipes : )

Great knife skills.

Wow, thank you🙂

So if I put a whole dried lime in a stew, will it reconstitute in one hour of simmering, and be edible, or is it just to flavour it?

Nice but maybe put the quantities in the description?

Oh you made our Persian kuku sabzi😊. Looks amazing! We also use dried barberry and crushed walnuts. It's so good!

I made sabich at home it tastes so good but I didn't know how to make this sauce now I can follow this recipe.

this is wrong this is not how you make amba

No garlic?

So nice man!!!

Definable making this.

Thanks so very much! You are using green mango right? Unripe?

I haven't tried and i want to

i need a smoker like yours.where to buy?

I would love to own one of t his scoop. I wonder if it is sold on Amazon.

Oh, yum!! Dried limes are so good.

awesome vid. i thought some baba ghanoush recipes call for cream?