FEATURE Spicing Up
FEATURE Spicing Up Michigan Chaldean cuisine becomes mainstream Spices are at the heart of Chaldean cuisine. BY CAL ABBO The culinary traditions of the Chaldean community are as rich and diverse as our ancient history. Originating from the cradle of civilization, Chaldean cuisine boasts a plethora of flavors that narrate our cultural heritage. As the Chaldeans found a new home in Detroit, Michigan, we brought along our cherished recipes, crafting a unique food narrative that melds ancient traditions with the modern-day food landscape of the Motor City. Food Culture The culture and format of serving meals is just as important as the ingredients and taste. In the villages, many Chaldeans were farmers and raised animals. Religious Chaldeans saw the creation and consumption of food as a spiritual act. The food you received was passed down from God unto you, so as to nourish your body and continue the cycle of life. Food was a sacred community item, too, and was offered as a gesture of good faith to visitors and at festivals and celebrations. Cooking food was most often considered a woman’s right and privilege. Her knowledge and skills in the arts of Chaldean cuisine were tested against other families in fierce-butfriendly competition. In essence, each house had its own kitchen, and individual traditions were passed down through the generations. Small changes in each individual’s recipe and methods evolved our food over thousands of years. Chaldean women have a sense of pride when it comes to cooking their own food and feeding their families. Like anyone, they want to cook great food and impress their family and guests. While they might share recipes with close friends and family, especially daughters, many Chaldeans gatekeep their exact secrets like professional chefs. As the community soon found out, life in the United States is much different than living in a village. Within a few generations, assimilation and the geographical reality of living apart changed the food culture invariably. Individual households maintained their own food traditions and collaborated less and less over time. Americans were introduced to Chaldean food with invitation-only family dinners. Commercial Chaldean restaurants and pre-made food at grocery stores slowly popped up and commodified the rich food tradition into dishes for sale. While this greatly expanded the influence of Chaldean food across metro Detroit and pushed Michigan cuisine to new heights, over time, it also contaminated the relationship between families and food and allowed Chaldeans to purchase our traditional food rather than rely on their family’s cooking. Recipes and dishes were standardized and replicated to emphasize what was popular, what the masses enjoyed, and what made the most money. Some Chaldean food became so similar to food in other Middle Eastern restaurants that it is now indistinguishable. Traditional Chaldean Dishes Chaldean cuisine draws many similarities to other Middle Eastern food, but its unique flavors and preparation offer a unique Chaldean twist. Here are some dishes that Chaldeans helped popularize in the Detroit area. Kabobs and Grilled Meats: The preparation of kabobs begins with highquality meat, commonly beef, lamb, or chicken, which are cut into uniform pieces to ensure even cooking. The meat is marinated with a blend of traditional spices, garlic, and lemon. Skewering the meat requires a precise hand to ensure that the pieces are secure. On the grill, the chef must achieve the perfect level of char while retaining the meat’s juiciness. The result is tender and flavorful meat with a smoky aroma. Kubba: To make Kubba, the chef uses bulgur wheat to cultivate a smooth dough which is then filled with a seasoned mixture of ground meat, usually beef or lamb. Each piece is carefully shaped into a disc or oval and cooked until golden and crispy. 48 CHALDEAN NEWS CHALDEAN STORY
PIXABAY Tikka and kabob platters are a popular choice at Detroit’s Middle Eastern restaurants. The result is a savory, textured dish enjoyed by many as a staple in Chaldean cuisine, and is often paired with a tomato and vegetable broth. Pacha: Preparing Pacha is a timehonored tradition and involves the careful cleaning and preparation of sheep’s head, trotters, and stomach. The ingredients are simmered with a blend of aromatic spices until tender. This dish requires a skilled hand to ensure the flavors are balanced and the texture is perfect, delivering a unique taste experience hard to find in the Western world. Guss: The making of Guss involves marinating choice cuts of meat in a blend of spices, garlic, and lemon, similar to kabobs. The meat is then roasted to achieve a perfect char, enhancing its flavors, in a stack of meat that is seen in Shawarma restaurants. The result is a succulent dish with a rich, smoky aroma, often enjoyed with flatbread and pickled vegetables. Dolma: Dolma involves stuffing grape leaves with a mixture of rice, meat, and various herbs. Each leaf is carefully wrapped around the filling and cooked until tender. The resulting dish is a medley of textures and flavors. Preparing this dish is tedious and time-consuming, making it one of the most extravagant; it is often reserved for special occasions. In addition to grape leaves, you can use onions or cabbage as a wrap. Biryani: Biryani preparation begins with the marination of meat in a blend of spices, followed by layering with partially cooked rice. The dish is then slow-cooked to allow the flavors to meld together. Achieving the right balance of spices and a perfect layering technique is crucial for this beloved aromatic dish that is famous across many parts of Asia. Falafel: The preparation of Falafel involves soaking chickpeas, then grinding them into a coarse mixture with herbs and spices. The mixture is shaped into small patties or balls and deep-fried until crispy. The result is a flavorful, crunchy exterior with a soft interior, often enjoyed in sandwiches or with tahini sauce. Bamia: Preparing Bamia begins with simmering okra with a mixture of tomatoes, garlic, and traditional spices. The process requires a gentle simmer to ensure the okra becomes tender without losing its shape. The result is a comforting stew, often enjoyed with rice and bread. Harisa: The preparation of Harisa involves slow-cooking wheat with meat, often chicken or lamb, until it reaches a porridge-like consistency. The dish is stirred continuously to prevent lumps and achieve a smooth texture. Harissa is a hearty and nutritious dish, often associated with religious observances and community gatherings. Masgouf: Masgouf is a traditional Iraqi fish dish that begins with the selection of a fresh, high-quality carp. The fish is seasoned with a blend of olive oil, tamarind, and a mix of spices, then skewered and slow-grilled over an open flame. The grilling process is crucial to achieving a crispy exterior while maintaining a tender, flaky interior. The result is a smoky, tangy dish enjoyed with traditional accompaniments like flatbreads and veggies. Tekratha: To make Tekratha, first craft your dough from high-quality flour, which is then rolled out into thin discs. A seasoned mixture of ground meat, typically beef or lamb, is spread over the dough before being baked until golden and crispy. The careful balancing of spices in the meat and the precise baking process results in a flavorful, textured dish that is a beloved part of Chaldean cuisine. It’s easy to stuff these delicious snacks with anything from cheese to sweets. Shawarma: The preparation of Shawarma involves marinating slices of meat, commonly beef or chicken, in a blend of aromatic spices, garlic, and yogurt. The meat is then stacked on a vertical rotisserie, where it is slowcooked as it turns on the spit. Slicing the meat thinly off the spit requires a skilled hand, ensuring tender, flavor- SPICING UP continued on page 50 CHALDEAN STORY CHALDEAN NEWS 49
