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Amba or anba (Arabic: عنبة [a], Hebrew: עמבה [b]) is a tangy mango pickle condiment of Baghdadi Jewish origin, and was typically prepared for Shabbat. [1] It is typically made of pickled green mangoes, vinegar, salt, turmeric, chilies, and fenugreek. It is somewhat similar to savoury mango chutneys.
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains , fruits , vegetables , fresh fish and seafood . Poultry is eaten more often than red meat , and when red meat is eaten, it is usually lamb and goat meat .
Za'atar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. [35] It is commonly eaten with pita , which is dipped in olive oil and then za'atar. [ 35 ] When the dried herb is moistened with olive oil , the spread is known as za'atar-wu-zayt or zeit ou za'atar ( zeit or zayt , meaning "oil" in Arabic and "olive" in ...
Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time; Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution; Pickled onion – Onions pickled in a solution of vinegar or salt; Pickled pepper – Capsicum pepper preserved by pickling
The term condiment originally described pickled or preserved foods, but now includes a great variety of flavorings. [2] Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments.
Bring to a boil; remove from heat and stir in pomegranate seeds. Cool to room temperature. Whisk together mustard, apple cider syrup, remaining 4 tablespoons oil, and remaining 3 tablespoons vinegar.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Hawaij (Yemen)—black pepper, cardamom, turmeric, saffron; Kama (Morocco)—black pepper, cumin, ginger, turmeric, nutmeg; Quatre épices or four spices (Egypt)—cinnamon, nutmeg, allspice, cloves; Za'tar or zahtar—za'atar, thyme or hyssop with ground sesame seeds, sumac and salt
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