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These days, most people don't make amba themselves (you can buy it at any Middle Eastern spice shop), so I turned to chef Michael Solomonov's gorgeous new cookbook Israeli Soul for some amba inspiration that I married with verbal cues from some of my husband's aunts to develop this recipe.
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"I decide on the ingredients, but don't develop the recipes till the day of," he confides.
The chef who developed the recipe, Andreas Hellrigl, died in 1993, and his widow, Maria Pia Hellrigl, sold the restaurant in 2000.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com