We talked about my new recipe, Thanksgiving vegan biryani, and how immigrants bring their flavors to this American tradition.https://t.co/pumnRD18mX
— MirriamZary 🇦🇫 (@mirriam71) November 24, 2022
…For the Seddiq family of northern Virginia, Thanksgiving is always an event. Immigrants from Afghanistan, they first arrived in America in the 1970s. To accommodate the entire extended family on Thanksgiving, the Seddiqs organize a potluck banquet at a rented hall. Family member Mirriam Zary is a lawyer and well-known food blogger on Instagram and TikTok. Her passion for traditional and contemporary Afghan cuisine is evident in her social media posts. Mirriam believes that, for observant Muslims, the concept of gratitude is never restricted to one day…
As the second and third generations of the Seddiqs came of age in the family’s new country, Mirriam wanted to include both America and Afghanistan in an innovative infusion. Hence “Thanksgiving Biryani” was born. Combining the main rice ingredient with the spices and flavors of fall, such as cinnamon, cardamom, cloves and raisins, along with root vegetables such as butternut squash and carrots, Mirriam creates the perfect balance of the aromas of her two homelands. The dish is vegan but can serve as a side to turkey.
Some families of other immigrant communities take a slightly different approach. Shahed Amanullah, an entrepreneur and developer of the halal food app “Zabiha,” is attending a Thanksgiving banquet hosted by his mother, an immigrant from Pakistan, where only “the traditional American” dishes will be prepared. Shahed describes his mother as a “Thanksgiving purist,” but, since he will be taking on the task of cooking the turkey this year, he insists that he will “spice it up a bit.”…
Puerto Rican Thanksgiving reflects the cultural syncretism of the Caribbean island and its complex relationship to the United States. The traditional turkey would be considered bland in comparison with the endless flavors that abound in Caribbean cuisine, and bland food is no cause for celebration. Nilsa Méndez relocated from Puerto Rico to Chicago several years ago. Thanksgiving for her means gratitude and family, and one way of expressing this is an elaborate method of cooking turkey. For starters, the giant bird lies in a marinade of sofrito — a blend of aromatic ingredients finely chopped and sauteed or braised in cooking oil with various spices. Nilsa then cooks a dish of “arroz con gandules” (rice and pigeon peas, a staple in Puerto Rico). The rice is flavored with a traditional adobo spice mix that consists of granulated garlic, onion powder, salt, black pepper and oregano. It may also contain citrus zest and/or turmeric. The rice is then stuffed in the marinated turkey. The result is a moist, flavorful cut of poultry that needs no gravy for taste and texture…
Thanksgiving is an all-American holiday and one for which, most of the time, there’s little division between different generations of immigrants. Not all families celebrate, but many do. For these families, the changes to the traditional feast seldom face objection or resistance. Infusion and inclusion are accepted as the natural outcomes of immigration.
“Would it be better if we stayed in our villages and guarded the recipes of meals? Maybe,” says Mirriam. “But we didn’t. We are here now and this is our home.”
If you would like the actual recipe, you can watch it here on my YouTube.https://t.co/3UzQjZjP1D
— MirriamZary 🇦🇫 (@mirriam71) November 24, 2022
Dinner will be delayed a bit. We're working on it.https://t.co/2hS5BsNARm
— jeffreyw (@imjeffreyw) November 24, 2022
Pozole for thanksgiving. pic.twitter.com/S6JQGRtHpB
— Jean-Michel Connard (@torriangray) November 24, 2022
— Roy Edroso (@edroso) November 24, 2022
(h/t Ozark Hillbilly)
Oldest cooked leftovers ever found suggest Neanderthals were foodies https://t.co/5z8d64MoO3
— The Guardian (@guardian) November 23, 2022
… “Our findings are the first real indication of complex cooking – and thus of food culture – among Neanderthals,” said Chris Hunt, a professor of cultural paleoecology at Liverpool John Moores University, who coordinated the excavation.
Hunt and his colleagues have even tried to recreate one of the recipes, using seeds gathered from nearby the caves. “It made a sort of pancake-cum-flatbread which was really very palatable – a sort of nutty taste,” Hunt said.
The burned food remnants – the oldest ever found – were recovered from the Shanidar Cave site, a Neanderthal dwelling 500 miles north of Baghdad in the Zagros Mountains. Thought to be about 70,000 years old, they were discovered in one of many ancient hearths in the caves…
“We present evidence for the first time of soaking and pounding pulse seeds by both Neanderthals and early modern humans (Homo sapiens) at both sites, and during both phases at Shanidar Cave,” said Dr Ceren Kabukcu, an archaeobotanist at the University of Liverpool, who led the study.
“We also find evidence of ‘mixtures’ of seeds included in food items and argue that there were some unique preferences for specific plant flavours.”
The research, published in Antiquity, adds to mounting evidence of plant consumption by both early modern humans and Neanderthals, in addition to meat. Wild nuts and grasses were often combined with pulses, such as lentils, and wild mustard.
Hunt said: “Because the Neanderthals had no pots, we presume that they soaked their seeds in a fold of an animal skin.”…
(And yet some complain about the primitive cooking facilities at our in-laws’ gathering.)
This is no ordinary cake. Composed of three layers of corn bread, interspersed with sweet potatoes, marshmallows, and stuffing, frosted in mashed potatoes & gravy, and finally topped with a Cornish game hen, this cake’s a Thanksgiving feast
(I’d rather eat a Neanderthal pulse flatbread with wild mustard… but that’s just me.)