These Thanksgiving recipes will make you look like an internationally-inspired chef
By Sarah Murphy
America’s Thanksgiving tables are as diverse as its people. So this year, we took our cameras into the kitchens of a few top-notch chefs whose cooking highlights this country’s multicultural heritage. Their videos will make you feel warm and fuzzy and hungry… and hopefully inspired. We got our chefs to share their unique Thanksgiving recipes with us, and now we’re passing those recipes on to you. Happy Thanksgiving!
RECIPE 1: AMELIA CEJA’S MEXICAN POZOLE
“When I serve pozole on Thanksgiving and I see my family and my friends, I’m reminded of my childhood. And I’m so delighted to enjoy it here in my adopted country as well.” — Amelia Ceja
Amelia Morán Ceja is the president of Ceja Vineyards in Napa Valley, California. Her contributions to Mexican American winemaking have been included in an exhibit at the National Museum of American History.
Pozole is a hearty soup that originated in the state of Jalisco in Mexico. This recipe is easy to prepare at home using canned hominy.
Serves 12–15
Ingredients:
· 2 cans, 6lbs 9oz Mexican-style hominy (purple corn), drained
· 2 dried pasilla peppers
· 6 dried guajillo peppers
· 6 dried California peppers
· 10 garlic cloves
· 10 whole peppercorns
· 8 cloves
· 1 teaspoon dried Mexican oregano
· 7lbs skinless drumsticks, thoroughly cleaned
· 1 yellow onion, cut in half
· 2 garlic heads
· 2 bay leaves
· salt
· sliced radishes
· shredded cabbage
· chopped cilantro
· chopped white onion
· chopped serrano peppers
· lime juice
· water
Directions
Add the drumsticks, half onion, garlic heads, bay leaves and salt to a large pot of gently boiling water. Skim the foam and excess fat from the surface of to get a clear broth. Lower the heat and simmer until the chicken is cooked — about 30 minutes. Remove the drumsticks from pot and cool. Add Mexican style hominy to chicken stock and simmer.
In the meantime, break the stems from the pasilla, guajillo and California peppers and remove the seeds from the pods. Rinse the peppers in warm water. Place the peppers in a small pot and add enough broth from the stock to cover the peppers. Bring to a boil and cook for 6 minutes. When done, place the peppers with the cooking liquid in a food processor/blender and add the garlic cloves, whole peppercorns, cloves and a pinch of Mexican dried oregano. Process until smooth, add to the simmering hominy and cook for one hour. De-bone the drumsticks and break into smaller pieces. Add to hominy and add salt to taste. Simmer for five minutes — done!
Serve in bowls garnished with shredded cabbage, sliced radishes, chopped onion, chopped cilantro, chopped serrano peppers, a pinch of dried Mexican oregano and lime juice.
RECIPE 2: NAJMIEH BATMANGLIJ’S PERSIAN JEWELED RICE WITH GOLDEN CRUST
“This is my Persian touch for Thanksgiving dinner… When I make this dish, it heals me, it comforts me.” — Najmieh Batmanglij
Najmieh Batmanglij is an Iranian American chef and author of several award-winning cookbooks, including her most recent title, Joon: Persian Cooking Made Simple. Recipe courtesy of Mage Publishers.
Serves 6
Ingredients:
· 3 cups long-grain white basmati rice
· 1 cup dried barberries
· 1 cup oil, butter, or ghee
· 1/2 cup sliced raw almonds
· 1/4 cup sliced raw pistachios
· 1/2 cup seedless golden or green raisins
· 1 tsp ground saffron dissolved in 1/4 cup orange blossom water
· 1 cup plus 2 tbsp sugar
· 3–4 large oranges (1 cup slivered orange peel)
· 2–3 large carrots (2 cups peeled and cut 3-inch strips)
· One 4-inch cinnamon stick
· 2 tsp ground cardamom
· 1 tbsp orange blossom water
Directions
Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour out the water. Repeat 5 times. To soak the rice, cover with water, add 2 tablespoons of salt, and allow to soak for 2 to 24 hours (soaking results in longer grains of rice). Drain in a fine-mesh colander. Set aside.
Clean barberries by removing their stems and any grit. Place the barberries in a fine-mesh colander, and place the colander in a large container full of cold water. Allow barberries to soak for 20 minutes. Any sand will settle to the bottom. Take the colander out of the container and run cold water over the barberries. Drain and set aside.
Heat 1 tablespoon oil in a wide skillet over medium heat. Add the almonds and pistachios, and stir-fry for 20 seconds. Add the raisins and give it a stir, transfer to a small bowl and set aside.
In the same skillet, place 1 tablespoon oil, 2 tablespoons water, 2 tablespoons sugar and the barberries, and stir-fry for 4 minutes over medium heat. (Beware, barberries burn easily!) Set aside.
To remove the bitterness from the orange peel: Drop the orange peel in a saucepan of boiling water and cook for 1 minute. Drain and rinse with cold water.
Heat 2 tablespoons oil in a wide skillet over medium heat. Add the carrots and the orange peel, and stir-fry for 2 minutes. Add 1 cup sugar, a drop of the saffron-infused orange blossom water, the cinnamon and the cardamom, and stir-fry for 1 minute. Add 1 cup water, bring to a boil, and cook over medium-high heat for 7 to 10 minutes until lightly caramelized. Drain, reserving the syrup. Set aside.
In a large non-stick pot (I use a 5-quart Anolon pot that is 11.25 inches in diameter and 3.25 inches deep), add 10 cups water and 2 tablespoons salt, and bring to a boil. Pour the washed and drained rice into the pot and add 1 tablespoon orange blossom water. Boil briskly for 6 to 10 minutes (depending on the type of basmati rice you are using). Bite a few grains of rice. If the rice feels soft and all of it has risen to the surface, it is ready. Drain the rice in a large, fine-mesh colander and rinse with 2 cups water.
To make a golden crust (tah-dig): In a mixing bowl, whisk together 1/2 cup oil, 1/4 cup water, a few drops of saffron-orange blossom water, 3 spatulas of rice (about 2 cups), and spread the mixture over the bottom of the pot. Give the pot a shake to even out the base.
Take one spatula full of rice at a time and gently place it on top of the saffron-rice mixture, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand and enlarge. Cover and cook for 10 minutes over medium-high heat.
Swirl 1/2 cup water, the remaining oil and the reserved syrup from earlier over the rice.
Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping. Cook for 70 minutes over low heat.
Remove the pot from heat. Allow to cool on a damp surface for 2 minutes without uncovering it. This helps to free the crust from the bottom of the pot. Uncover and loosen the edges with a wooden spoon.
Gently taking one spatula full of rice at a time (use a wooden spatula and don’t disturb crust), place it on a serving platter in alternating layers with the caramelized carrot mixture, caramelized barberries, and the almonds, pistachio, and raisin mixture. Mound the rice in the shape of a cone.
Detach the crust from the bottom of the pot using a wooden spatula, place on a small platter, and serve on the side. Nush-e Jan!
RECIPE 3: JARED MOELLER’S ASHKENAZI LATKES
“If I sit down at the Thanksgiving table with my family and friends, and there are no latkes, I’m probably just going to run to the grocery store, grab some potatoes and onions, come on back, and make ’em for everybody.” — Jared Moeller
Jared Moeller is a graduate of the French Culinary Institute, and he cooks at Del Posto Ristorante in New York City. He’s also a brand new father. You can follow him on Instagram at @snackrafice.
Serves 2–3
What you’ll need:
· Grater for onions and potatoes
· Peeler
· Frying pan
· Towel for straining out water
· Paper towels
· Bowls
Ingredients
· 2.5 lbs of Idaho/russet potatoes (or another kind of potato, but the starchier the better)
· 1 medium size onion — any kind will do (Jared uses Spanish)
· 1 cup peanut oil (peanut oil adds extra flavor)
· 1.5 tsp Kosher salt or another kind of course salt
· 0.5 cups potato starch or flour (if you use potato starch, these latkes can be gluten-free!)
· 0.5 tsp baking powder
· 3 large eggs
Directions
Peel the potatoes. To prevent potatoes from browning, put them in a bowl of water.
Peel and grate the onion (it should be a bit mushy like apple sauce).
Grate the potatoes (any way you want).
Mix the grated onions and grated potatoes together.
In half batches, squeeze the potato and onion mixture in a towel over a sink or bowl. This is the most important part — the more water you squeeze out, the better your latkes will stick together.
Once you are done with this, you will have a dry mixture that you can throw in the bowl.
Take three large eggs, 1.5 teaspoons of kosher salt, 1/2 cup of potato starch (or flour), 1/2 teaspoon of baking powder and mix together with spoon (you can even use your hands). Now you have your mixture.
Take out your frying pan and peanut oil. Heat up on medium-high heat. Watch the oil and don’t let it smoke up. Test the oil: put a little bit in, and if it sizzles you’re ready to rock.
Grab a spoon and take as much of the mixture as you want, throw it in the pan, flatten with spoon and let it cook.
You will notice that the latkes will turn brown around the edges after a few minutes. That means it’s time to flip.
Cook on the other side for about 2 minutes or more, depending on the size of your latkes.
When finished frying your latkes, lay them on paper towel to drain out.
Sprinkle with salt. Optional: add sour cream, chives, or apple sauce — go to town. Enjoy!
RECIPE 4: RAWIA BISHARA’S PALESTINIAN HASHWEH STUFFING
“If I sat down at the Thanksgiving table and there was no hashweh, I will eat whatever is on the table, but I am sure I won’t be as satisfied. I think hashweh is a good thing to have next to turkey.” — Rawia Bishara
Rawia Bishara is the chef and owner of Tanoreen in Brooklyn, New York, which has been awarded Michelin’s “Bib Gourmand” rating. Rawia is also the author of the cookbook Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking.
Ingredients
· 2 pounds Egyptian rice
· 4 cups water
· 2 pounds chopped lamb
· 1 tablespoon salt
· ½ cup vegetable oil
· ½ pound pine nuts
· ½ pound slivered almonds
· 4 tablespoons ghee or butter/margarine
· 1 ½ tablespoons Tanoreen spices and ½ tablespoon allspice OR 1 ½ tablespoons allspice only
· 1 pinch nutmeg
· 1 pinch cinnamon
· ½ tablespoon black pepper
· 3 cardamom pods, finely ground
Directions
In a large skillet, sauté meat in 3 tablespoons of vegetable oil with half of all spices for approximately 7–8 minutes. Make sure to break the meat up as it cooks. Set aside.
In separate pot, put remaining oil and ghee. When hot, add the uncooked rice sauté it, stirring often for 3–5 minutes or until rice starts to turn pearly white.
Add remaining spices, meat and boiling water.
Bring back to a boil on high flame, then turn heat down and simmer for 11–12 minutes covered.
Plate the cooked mixture and top generously with the roasted nuts.
Happy Thanksgiving! ❤ AJ+
