A Chaldean
A Chaldean Thanksgiving…with a Modern Flair BY: CHRISTINA SAFAR AYAR Left: A different twist on a cultural favorite. Right: Ingredients prepared in a traditional way. Is there really such a thing as a traditional Chaldean Thanksgiving? Don’t we almost always serve the same dishes for all holidays? Disclaimer: I am a Syrian, married to a Chaldean. My Instagram page is moms_cooking_therapy. Growing up as a young, ethnic kid in St. Clair Shores, surrounded by mostly non-Arabs, I always found the topic of food to be challenging. My mom didn’t buy me Lunchables, we didn’t have breakfast for dinner (yes, I guess that is a thing), and we certainly did not have a traditional American-styled Thanksgiving. I truly never tasted cranberry sauce, stuffing and green bean casserole until my family slowly started introducing those menu items when the younger generations got married and started bringing a dish to pass. With that being said, I am by no means an expert on Chaldean food. With the help of my mother-in-law, some wonderful friends on Instagram and the Ma Baseema cookbook (if you have not yet ordered a copy, consider this my plug!), I have been able to slowly incorporate Chaldean foods with a modern flair into our household. What I can say for certainty, whether you are Chaldean, Syrian, Lebanese, Jordanian, Palestinian or from any other Middle Eastern culture, we all have one thing in common: our love of food. I personally love everything about food and cooking – shopping for the items, preparing the meal, plating and serving with an eye for details, watching people’s reactions while they enjoy the meal I have prepared, and yes, even washing the dishes – it is all a blessing. Here is one more thing almost all Middle Eastern people have in common: our love of RICE! When I started brainstorming what I love most about Thanksgiving dishes, besides the turkey, is always having great side dishes – rice, salad, cucumber yogurt (jajeek), mashed potatoes, mac and cheese, etc. One of my favorite Chaldean meals that can be enjoyed on Thanksgiving, or any other day, is yellow rice with meat, almonds and raisins. My husband tries not to eat rice, so one day I started experimenting in the kitchen (which is my therapy session) and I decided to make yellow quinoa instead of rice. Let’s just say, Best.Decision.Ever! It provided the satisfaction of a rice dish without the guilt. We also avoid eating ground beef unless is it very lean, so instead, I used ground turkey (fitting for Thanksgiving). Overall, this is a very easy recipe that even your beginner cook can prepare with confidence to “WOW” your guests on Thanksgiving. I like to serve this with deep fried turkey (brine overnight in kosher salt and brown sugar, deep fry for 20 minutes per pound of turkey in canola oil) and a side of turkey gravy with fattoush or Iraqi salad. The perfect meal! Here is my recipe for a modern version of yellow “rice” and toppings: Yellow Quinoa with Ground Turkey and Toppings Ingredients (serves 8 people): 4 cups of quinoa, rinsed 2 pounds ground turkey, browned 2 cups sliced almonds (and/or pine nuts), toasted 2 cups raisins, lightly fried 2 cups of frozen green peas, defrosted and lightly fried 8 cups of water 1 tablespoon turmeric (more of an earthy taste) or saffron (more of a classic, sweet taste) Salt and pepper to taste Garlic powder Olive oil Directions: Yellow Quinoa: Add water to a medium size pot and add a dash of salt and a tablespoon of turmeric or saffron. Once boiled, added rinsed quinoa. Mix with the water, lower heat to medium, and cover with a lid. Leave untouched for 20 minutes and turn off. Keep the pot on the stove for another 10 minutes, then remove the lid and “fluff” with a fork. Toppings: Toppings can be served all together, or cooked individually and added to a tray with dividers (here’s a quick trick I learned from my Mother-inlaw: use foil as dividers with the tray. It keeps the toppings warm and organized!). Brown the ground turkey until no longer pink. Add salt, pepper and garlic powder. Remove from stove and add to the divider tray. Cover with foil to keep warm. Sautee the sliced almonds or pine nuts with a tablespoon of olive oil until lightly toasted and brown in color. Be sure to work fast, as they can burn quickly. Remove from stove and add to the divider tray. Cover with foil to keep warm. Follow the same steps above to lightly fry the raisins. The key is to keep them soft, not hard. Remove from stove and add to the divider tray. Cover with foil to keep warm. Follow the same steps to lightly fry the defrosted green peas. Do not overcook, otherwise the peas will start to get mushy. Remove from stove and add to the divider tray. Cover with foil to keep warm. Serve immediately with oven roasted or deep fried turkey and a side of gravy, salad and other sides of your liking. God bless you and your families! 24 CHALDEAN NEWS NOVEMBER 2020
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