From Florida Mangoes, a Middle Eastern Condiment

By Paul Angelillo | Megan Swann

By

Paul Angelillo
Megan Swann
Grilled Broccolini, Amba Labneh Sauce, Herb Salad, Sumac Onions, and Pickled Fresnos
Grilled Broccolini, Amba Labneh Sauce, Herb Salad, Sumac Onions, and Pickled Fresnos

“When we went to Israel, we found amba,” says Chef Danny Ganem, who visited the country as a prelude to launching Zuuk Mediterranean Kitchen. Amba is a traditional fermented mango pickle that made its way from Iraq to Israel and, now, South Florida. At Zuuk, Ganem starts with “the ripest mangoes you can get” from nearby Bee Heaven Farm. He combines the fruit with salt, sugar, turmeric, fenugreek, mustard seeds, toasted coriander, and whey (leftover from house labneh). He then ferments the mixture at 70°F to 75°F for five days. Once it gets funky, Ganem discards excess liquid and pulses the fruit to a paste. Widely used as a condiment for falafel, kebabs, and shawarma, Ganem mixes the amba into labneh before crowning a salad of grilled broccolini, pickled fresnos, and sumac onions.

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