All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission., the popular Israeli restaurant housed on the Hoxton’s rooftop in Brooklyn, it wasn’t the twinkling Manhattan skyline, pillowy flatbread, or velvety hummus that I couldn’t get out of my mind afterward. It was the ketchup.
Delivered via an herb-flecked french fry, the first tart-sweet dollop almost tingled on my tongue. Then came some heavier hitters: candy-like mango, a hint of fenugreek, punchy chiles, earthy tahini. It reminded me of a currywurst I’d once obsessed over in Berlin. But it was also like nothing I’d ever tasted before.
As soon as I was back at my desk the following Monday, I begged chef Michael Solomonov and his team for the recipe. Luckily for me , Tehina Ketchup was already printed in, the cookbook Solomonov wrote with his business partner Steven Cook in 2018. Their original recipe calls for homemade mango amba , garlicky tahini sauce, and harissa.
But with a few store-bought dupes, you can take the ketchup in your fridge from afterthought to star-of-the-show—in under two minutes flat.a heaping spoonful each of tahini. Stir together until the sauce looks creamy and the ketchup’s vibrant red has mellowed out a bit. Taste and adjust the seasonings if needed .
Use it on a fluffy egg sandwich with a big hunk of feta. Serve it in a little ramekin with sumac-dusted
So let me get this straight, in this economy you want us to speNd an extra $36+ dollars to spice up a $3 dollar bottle of ketchup. LOLOL YOu guys are so out of touch is pathetic. “Mango Amba”. GTFO