Amba
(अम्बा, عمبة, עמבה)
Amba is a pickled mango sauce with murky origins. The word amba means mango in Indian. It is believed that it was first made in the 19th century by the Sassoon family in Bombay, although they were Iraqi Jews from Baghdad, so it can be said that amba is technically Indian in origin, but over time it became a staple in Iraq, Pakistan, Israel, and Saudi Arabia.
The condiment is made with unripe mangos, salt, oil, garlic, chili peppers, mustard seeds, vinegar, brown sugar, and spices such as cilantro, cumin, fenugreek, turmeric, and cayenne pepper. In Iraq, amba is usually served over eggs, kebabs, and seafood.
In Israel, amba is a topping for shawarma, falafel, and sabich sandwich, while in Saudi Arabia it's typically served on a platter with various meats, bread, eggs, and cheese. Once prepared, it is recommended to let amba sit in the fridge overnight to develop the flavors.
Serve with
Shawarma
Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the ... Read more
Falafel
Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine ... Read more
Papadam
Papadum is an Indian snack made with either gram, rice, or chickpea flour that is baked into a thin, crispy cracker bread. It can be consumed on its own, with pickles,... Read more
Sabich
First brought to Israel in the 1940s and 1950s by the Iraqi Jews, sabich is a sandwich made by stuffing pita bread with fried eggplants, hard-boiled eggs, tahini sauce,... Read more
WHERE TO EAT The best Amba in the world (according to food experts)
