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Chaldean News: A Commemorative Edition of 'Chaldean Story' Series

  • Text
  • Amba
  • Marijuana
  • Mesopotamia
  • Iraqi
  • Cultural
  • Iraq
  • Detroit
  • Michigan
  • Chaldeans
  • Chaldean
This commemorative edition includes all of the features published with the Chaldean Story series, made possible with generous support from Michigan Stories, a Michigan Humanities Grants initiative.

CULTURE & HISTORY AMBA

CULTURE & HISTORY AMBA continued from page 52 streets of Baghdad in his autobiography, Baghdad Yesterday. Baghdadi Jewish cuisine reflects the long impact of the Indian Ocean trade. Amba shares space with dishes like biryani, chicken curry, and parathas as Baghdadi Jewish favorites. They were not alone in adopting the foods of the lands they settled. The influence of amba on Iraqi cuisine is undeniable. Ingredients in their purest forms were handed over to people to work with, resulting in a unique identity and culinary delight. Iraqi amba pickles are truly different and have become significant part of our palate. Over time, regional variations of the Iraqi mango amba emerged, each infused with its unique blend of spices and flavors, reflecting the culinary diversity of the product. erated for weeks, months, and in some cases, years. The quantities and types of the ingredients used determine the final texture and taste. In India, mango is the main ingredient; however, Iraqis add other ingredients such as boiled turnips or cooked baby carrots, boiled potatoes, peaches, yellow zucchini, okra, and red and orange peppers to add taste and thickness. One of the benefits of making amba at home is the ability to personalize it with different seasonings. Traditional Indian versions of the sauce use fenugreek, Samoon was not known in the early part of the last century. Iraqis first knew Al-Samoon after the fall of the Ottoman Empire and during the British occupation of Iraq in the 1920s. The type of bread moved to Iraq from Georgia when Armenians immigrated to Iraq at the end of World War I and an Armenian by the name of Simon opened his shop in the western district of Bab Al-Agha in Baghdad. Iraqis were used to the traditional homemade khubuz and started wondering about this new product and its maker. Unable to pronounce “Simon,” barrel full of the yellow sauce and a basket of samoon. He slit the bread and spooned amba inside the bread pocket. The price was 10 fils (10 US cents). This quintessential street food has evolved to be served in Mediterraneanstyle restaurants around the world. Amba is eaten alone in the form of sandwiches, which the people call amba and samoon; sometimes it is added to falafel sandwiches or shawarma. Last tango with mango Ship brand is the most popular amba among the Iraqis. The preference Here, There, and Everywhere In recent years, with the rise of globalization and increased cultural exchange, Iraqi amba has transcended geographical boundaries and captivated taste buds worldwide. With its rich history and diverse flavors, amba has stood the test of time. From its humble origins as a homemade condiment to its present-day accessibility through platforms and shops worldwide, it delights generations of food enthusiasts all over the Middle East. Just as the Iraqi Jews took amba to Israel, we, the expatriate sons of Iraq took amba to Michigan, California, London, Paris, and around the world. It has become commonplace to see the mango amba in oriental food shops in Europe and the United States. Making Amba The beauty of pickle making lies in the forgiving nature of the time-tested process, making it accessible even to beginners. The ingredients of Iraqi amba are mango slices, salt, vinegar, lemon salt, turmeric, hot peppers, ground fenugreek, dried coriander, curry, and ground spice. Almost all these items can be stored in airtight containers and refrig- turmeric, chili, and mustard seeds. Some cooks prefer to elevate the flavors by incorporating tanginess, usually through the addition of vinegar and sour sumac. Garlic and cumin are sometimes used when savory flavors are preferred. Alternative textures can also be achieved — ranging from a smooth mango puree to a chunky, tender mango salsa-like consistency, depending on your taste. Samoon Samoon is an Iraqi name for a type of bread. Its name in other Arab countries is aish, khubuz or loaf. It is one of the favorite foods in Iraq, especially at breakfast. It is baked in traditional stone ovens, like pizza, and is one of the most widespread breads in Iraq. The process of making it is like that of making pita bread. they diluted the word and modified it to “Samoon;” that coined the word in the Iraqi vocabulary. Simon, an Armenian Christian, concealed his religious beliefs in the new Moslem setting and expressed his Christian faith by shaping his product like a fish, an historical Christian symbol. Ottomans, Lebanese, Syrians, and others made the bread round. Simon’s “samoon” takes the shape of diamond, boat, or fish. Amba and samoon was one of the popular and inexpensive food pairings that were common in the good days in Baghdad among children and young adults. Kids would go out the school gates and straight to the street cart vendors selling this combination of delicious and filling delight. The seller cart contained a wooden for Ship indicates how late nineteenthcentury Basra-Bombay trade routes continue to define the post-colonial Iraqi citizen—whether in Iraq, the United States, or across the diaspora. Iraqi amba is a great example of how important history, culture, and taste are to the food we eat. It is something special that travels with Iraqis all over the world. The next time you want to enjoy mango pickles, whether at your favorite Iraqi market, restaurant, or in your own kitchen, let your imagination run wild and create your own unique pickling masterpiece. I am certain that tasting amba will not be your last tango with mango. Sources: Khaled al-Qashtini, Ali Kash, Raed Jaffar, Mutta Haaretz, Marefa. org, and Alex Shems. 54 CHALDEAN NEWS CHALDEAN STORY

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