Amba-spiced courgettes with barberries and labneh

Tangy, sharp and slightly spicy, Amba is a commonly used spice throughout Israel

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Amba can really enhance a humble everyday vegetable like a courgette. I would happily offer a substitute spice if there was one, but the uniqueness of this dish lies in its really distinctive flavour. You can find amba, also known as mango or amchoor/amchur powder, at most Middle Eastern or Indian supermarkets, or failing that, buy it online. Feel free, however, to use raisins instead of the barberries if you can’t find them.

Recipe adapted from: Fress (Mitchell Beazley)

  • Heat the oil in a frying pan, add the onion and gently fry for around 5 minutes until starting to soften. Add the courgettes and the amba spice and cook for 10–15 minutes until the courgettes are cooked through and starting to brown.
  • Remove the pan from the heat and season with the lemon juice and the salt if needed.
  • Spread the labneh on to a serving dish, top with the courgettes and scatter with the toasted pine nuts and barberries 
to garnish.

2 tbsp olive oil

1 white onion, finely diced

2 courgettes, halved lengthways and sliced

1 tsp amba spice (mango or amchoor/amchur powder)

Juice of 1 lemon

Pinch of salt, if needed

3 heaped tbsp labneh

25g pine nuts, toasted

25g dried barberries

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