although this is posted in response to a recipe request, i'm also posting this for myself, since it really is time i started making this yummy, spicy sauce. i normally do not like mangoes, but i do like amba, espcially drizzled on my felafel. this recipe comes from one of my hebrew cookbooks, matanot mehamitbach (gifts from the kitchen) by gil hovav, one of israel's foremost foodies, translation courtesy of me ;-) just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. fenugreek is good for you, but not in every way... cooking time is also sunning time.
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my sil gave me this recipe years ago and i never thought to put in on zaar until my dd asked for the recipe. very simple and inexpensive to make. i do not know about freezing it as i never have leftovers to freeze. i think it would freeze well once cook
our local cafe made this and was a real hit on their breakfast menu. alas they moved on and i had to recreate this amazing recipe at home! its so delicious and sets you up for the rest of the day. serve with your favorite toasted bread and more chilli if
bruschetta is not condiments heaped on dry toast. start with the basic recipe, and understand how the bread, olive oil and garlic work together. edit: i've been making bruschetta this way for 18 years and had completely forgotten the improvise i'd mad
these crispy shallots make a great topping for steaks, salads, and soups and are used throughout indonesia! use the leftover frying oil for vinaigrettes and for sauteing anything savory. adapted from saveur magazine.
for variety, add a tablespoon caraway seeds to this mix, or add 1 cup grated cheese when you add the beer. if you're really daring, add the cheese and the seeds! this bread can also be baked as drop biscuits, just bake 12 minutes at 400°f.
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