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July 13, 2018

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PAGE 16A HERITAGE FLORIDA JEWISH NEWS, JULY 13, 2018 Lr new "e ,e Sonya Sanford Amba goes great with just about any grilled protein: chicken, steak, tofu or fish. By Sonya Sanford (The Nosher via JTA)--If you've been to a falafel or shwarma stand in Israel, then you have probably heard of amba. It's a spiced pickled mango condiment whose popularity in Israel comes by way of the Iraqi Jewish com- munity. This flavorful condi- ment is commonly found in Iraq and across the Middle East, as well as in India. In fact, amba originated in India, and the word means mango in Marathi. You can find countless reci- pes and variations for amba, but the main and required ingredient is mango. Most recipes also include mustard seed, turmeric, chili and fenu- greek. Fenugreek, an herb that is often used in Indian, Persian, Turkish and Middle Eastern cooking, has a unique maple syrup-like aroma and can add an herbacious sweet- ness to a dish. Traditionally, amba is made by slicing and salting green mangoes and placing them in a jar in the sun to ferment for five days. After- ward, the mango is removed from the jar and left to dry in sunlight for three to four hours. Once dried, the mango is simmered with spices and then jarred for use. You'll definitely get a deeper fla- vor if you allow for longer fermentation of the mango, but you might want to make amba when you don't have access to five sunny days in a row--or you just don't want to wait that long. Inspired by the techniques of many home cooks, I decided to make a quicker-pickled amba. You still salt the mango, and you let it sit in that salt overnight, but that's the extent of the wait time. The cured mango then gets cooked with a variety of spices and aromatics, and finallyvinegar is added Amba is ideally made with green, unripe mangoes, which can be tricky to find. For this recipe any mango will work, but it is best to use ones that are firm and not fully ripe. This recipe makes a mildly spicy amba;you can adjust the level of heat depending on how much chili and cayenne you add. Skip the cayenne entirely if you don't like things spicy. Add an extra chili and a bigger pinch of cayenne if you can take the heat. I like amba that is a little thick with small chunks of mango, but if you like yours smoother and thinner, pur& it until smooth and add water to thin it out to your desired consistency. As versatile as it is delicious, amba is unlike any other hot sauce. In our home we especially like to have it on hand during the summer- time because it goes great with just about any grilled protein: chicken, steak, tofu or fish. It's also nice to have for a grain bowl topping. Amba added to some yogurt with a little lemon juice also makes a perfect dip for vegetables or pita chips. Amba adds a tangy, fruity pop of heat to any dish. Ingredients: 3 pounds, or 4 large firm unripened mangoes 3 tablespoons kosher salt 3 tablespoons oil 6 cloves garlic, finely minced 1 medium Fresno chili, seeded and diced fine, or to taste 2 teaspoons mustard seeds 1 tablespoongroundturmeric 2 teaspoons ground fenugreek 2 teaspoonsgroundcoriander 2 teaspoons ground cumin Pinch of cayenne, or to taste 3 tablespoons brown sugar, or to taste (or substitute with your preferred sweetener) I cup water 1/2 cup white vinegar Directions: 1. Peel your mangoes, then slice the fruit around the pit. Dice the mango into small cubes; they do not have to be even or perfect. Add the diced mango to a large non- reactive bowl. Add the salt to the mango and toss until everything is well-coated. Cover the bowl and refriger- ate for i day. 2. After the mango has cured in the fridge, over medium-low heat add oil to a large pot or deep saut~ pan. Add the mustard seeds to the oil, and when they begin to make popping sounds, add the finely minced garlic and diced chili. Saut~ until soft- ened and fragrant, but before anything begins to brown, about 2-3 minutes. Add the remaining spices: turmeric, fenugreek, coriander, cumin and cayenne. Stir and saut6 for an additional minute. 3. Add the mango, brown sugar and water to the pot. Stir, increase the heat and bring the liquid up to a simmer. Simmer for 5-6 minutes, or until the mango has softened and the liquid has slightly reduced. Turn off the heat and add the vinegar to the mango mixture. Taste and adjust to your liking by adding more vinegar, sugar, salt or spices if needed. 4. Using an immersion blender or blender, puree the mango to the desired con- sistency. I like mine a little chunky with about half of the mango pieces still intact. If you would like your amba smoother, pur6e it for longer and add water to thin it out. Note that amba will thicken slightly as it cools. 5. Once cooled, transfer the amba to jars and refrigerate. Amba keeps well in the fridge for about 2-3 weeks. Makes 3 pints. Sonya Sanford is a chef, food stylist, and writer based out of Los Angeles. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at ENDORSED BY COMMUNITY LEADERS Gary Siegel, Esq. Attorney and Former State Senator representing Orange County. Bill Segal Businessman and Former Orange County Commissioner representing District 5. Corey Cohen, Esq. Attorney and Former President of the Seminole County Bar Association. VOTE AUGUST 28TH OR BY MAIL Political Advertisment Paid for and Approved by the Committee to Re-Elect Adam McGinnis, Non Partisan for Orange County Judge Group 11 By Cnaan Liphshiz (JTA)--A Ukrainian mili- tary prosecutor suggested that Jews seek bloodshed in his country, prompting calls for his dismissal by the Simon Wiesenthal Center and others. Col. Gen. Anatoliy Matios, Ukraine's chief military pros- ecutor and a highly decorated officer who also holds the title of deputy prosecutor-general of Ukraine, spoke about at least one Jew in an interview that the Insider magazine published Monday. In it, he named a communist Jewish theoretician, Alexander Par- vus, and said the revolution Parvus supported "drenched Slavs with blood for decades." Noting Parvus' Jewish eth- nicity, Matios said: "There is By Cnaan Liphshiz (JTA)--A town in Estonia unveiled a plaque honoring a Waffen SS officer, spurring protests from the Jewish com- munity. A nonprofit unveiled the plaque in Mustla for the lo- cal Nazi collaborator Alfons Rebane, who fought with the Germans against the Russians as part of the Nazi armed force. Across Eastern Europe, collaborators with the Nazis, including perpetrators of the Holocaust, are celebrated as heroes, often for their fight against what many in the region consider Soviet oc- cupation. always a Parvus. They want to do the same to Ukraine." Efraim Zuroff, Eastern Europe director for the Simon Wiesenthal Center, called Matios' claims "outrageous and false."Whereas Matios and other communist leaderswere Jewish, "they weren't acting as Jews. Their inspiration was in Moscow, not Jerusalem." Matios "need to be fired," he said. Zuroff said the "anti- Semitic implication from Matios' words are undeniable." On Twitter, Dovid Katz, a prominent activist against anti-Semitism in Lithuania and Eastern Europe, won- dered whether "there is any chance" that Ukraine's presi- dent and government "would consider, you know, firing this madman? Any senior There is no evidence that Rabane was involved in the murder of Jews, Alla Ja kobson, the chairwoman for the Jewish Community of Estonia, told JTA. But men who served in "an organization recognized as a criminal by the Nurem- berg International Tribunal," she said of the SS, "is hardly worthy of commemoration." Separately, in Lithuania, the official website of Vil- nius, the country's capital city, advertised a nationalist group's motorcycle parade through the old city last week to celebrate a rebellion led by a militia that was responsible for spreading anti-Semitic lit- erature and then killing many Jews during World War II. EU military official who sug- gested Jews wanted to drown the country in blood would be removed immediately," Katz wrote, adding, "And you do want to join the EU, right?" Matios' "incitement of ha- tred against Jews," as Zuroff called it, "is part and parcel of a bigger problem, which is the resurgence of virulent anti-Semitism in Ukraine," he said. Last year, the number of anti-Semitic incidents recorded in Ukraine doubled from 2016 to more than 130 cases, according to a report by Israel's Ministry for Diaspora Affairs. The tally for Ukraine surpassed the number for all the incidents reported throughout the entire region combined, the report said. The celebration was for the June 23, 1941, uprising staged by the Lithuanian Ac- tivist Front. Many scholars of the Holocaust say this was the beginning of the Holocaust in Lithuania, in which locals, some affiliated with the Lithuanian Activist Front, began butchering Jews even before the German troops arrived to wipe out nearly the entire Jewish population of that country with help from collaborators. The Defending History group, which monitors Ho- locaust distortion in Eastern Europe, on its website called the parade a show of"extraor- dinary insensitivity" by the city authorities.