Thanksgiving turkey ~ Served in Serbia:
1. Thaw the Turkey:
- If you have a frozen turkey, make sure to thaw it properly in the refrigerator. Allow approximately 24 hours of thawing time for every 4-5 pounds (1.8-2.3 kg) of turkey. Keep the turkey in its original packaging and place it on a tray or in a shallow pan to catch any juices.
2. Prepare the Turkey:
- Remove the turkey from the packaging and remove the giblets and neck from the cavities if they are included. Save them for making gravy or discard them if you don't plan to use them.
- Rinse the turkey under cold water and pat it dry with paper towels.
- Optional: Brine the turkey by submerging it in a brine solution of water, salt, and other seasonings for several hours or overnight. This step adds moisture and flavor to the turkey but is not necessary.
3. Season the Turkey:
- Rub the turkey with salt, pepper, and any other seasonings you prefer. You can use a dry rub or create a wet rub by combining herbs, spices, and oil.
- Optional: You can also stuff the turkey cavity with aromatics like onions, garlic, herbs, and citrus fruits to enhance the flavor.
4. Prepare the Roasting Pan:
- Preheat your oven to the recommended temperature (usually around 325°F or 165°C).
- Place a roasting rack inside a roasting pan. The rack helps to elevate the turkey and allows air to circulate around it for even cooking. If you don't have a rack, you can create a makeshift one using halved onions, carrots, and celery stalks.
5. Roast the Turkey:
- Place the seasoned turkey breast-side up on the roasting rack.
- Cover the turkey loosely with aluminum foil. This helps to prevent the skin from over-browning.
- Put the turkey in the preheated oven and roast according to the weight of the turkey. As a general guideline, calculate approximately 15 minutes of cooking time per pound (450 grams). However, it's crucial to use a meat thermometer to determine when the turkey is fully cooked.
6. Monitor the Temperature:
- Insert a meat thermometer into the thickest part of the turkey's thigh without touching the bone. The turkey is safe to eat when the internal temperature reaches 165°F (74°C).
- Throughout the cooking process, baste the turkey with its own juices or melted butter every 30-45 minutes. This helps to keep it moist and adds flavor.
7. Rest and Carve:
- Once the turkey reaches the desired temperature, remove it from the oven.
- Tent the turkey with aluminum foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute, making the meat juicier and easier to carve.
- Carve the turkey into slices and serve it with your favorite Thanksgiving side dishes.
Karađorđeva šnicla (Serbian schnitzel) ~ Served in Sri Lanka:
Ingredients:
- 4 boneless pork or veal cutlets
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 eggs, beaten
- Bread crumbs, for coating
- Vegetable oil, for frying
- 4 slices of ham
- 4 slices of cheese (commonly used is kajmak, but you can substitute with mozzarella or any melting cheese)
- Optional: lemon wedges and parsley for garnish
Instructions:
1. Prepare the Cutlets:
- Start by pounding the meat cutlets with a meat mallet until they are about 1/4 inch (6 mm) thick. This tenderizes the meat and ensures even cooking.
- Season the cutlets with salt and pepper on both sides.
2. Dredge and Bread:
- Set up three shallow dishes or bowls: one with flour, one with beaten eggs, and one with bread crumbs.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlet into the beaten eggs, ensuring it is well coated.
- Then, coat the cutlet in the bread crumbs, pressing them gently onto the surface to adhere.
3. Fry the Schnitzels:
- Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom by about 1/2 inch (1 cm).
- Once the oil is hot, carefully place the breaded cutlets into the pan, working in batches if necessary to avoid overcrowding.
- Fry the schnitzels for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
4. Assemble the Schnitzels:
- Preheat your oven to 350°F (175°C).
- On each schnitzel, place a slice of ham and a slice of cheese.
- Roll up the schnitzels, tucking in the sides as you go, to enclose the filling.
- Secure the rolled schnitzels with toothpicks to hold their shape.
5. Bake and Serve:
- Place the rolled schnitzels in a baking dish and bake in the preheated oven for about 10-15 minutes, or until the cheese has melted and the filling is heated through.
- Remove the toothpicks before serving.
- Garnish the schnitzels with lemon wedges and parsley, if desired.
- Serve the Serbian schnitzels hot with a side of mashed potatoes, salad, or your favorite accompaniments.
Ingredients:
- 4 boneless pork or veal cutlets
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 eggs, beaten
- Bread crumbs, for coating
- Vegetable oil, for frying
- 4 slices of ham
- 4 slices of cheese (commonly used is kajmak, but you can substitute with mozzarella or any melting cheese)
- Optional: lemon wedges and parsley for garnish
Instructions:
1. Prepare the Cutlets:
- Start by pounding the meat cutlets with a meat mallet until they are about 1/4 inch (6 mm) thick. This tenderizes the meat and ensures even cooking.
- Season the cutlets with salt and pepper on both sides.
2. Dredge and Bread:
- Set up three shallow dishes or bowls: one with flour, one with beaten eggs, and one with bread crumbs.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlet into the beaten eggs, ensuring it is well coated.
- Then, coat the cutlet in the bread crumbs, pressing them gently onto the surface to adhere.
3. Fry the Schnitzels:
- Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom by about 1/2 inch (1 cm).
- Once the oil is hot, carefully place the breaded cutlets into the pan, working in batches if necessary to avoid overcrowding.
- Fry the schnitzels for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
4. Assemble the Schnitzels:
- Preheat your oven to 350°F (175°C).
- On each schnitzel, place a slice of ham and a slice of cheese.
- Roll up the schnitzels, tucking in the sides as you go, to enclose the filling.
- Secure the rolled schnitzels with toothpicks to hold their shape.
5. Bake and Serve:
- Place the rolled schnitzels in a baking dish and bake in the preheated oven for about 10-15 minutes, or until the cheese has melted and the filling is heated through.
- Remove the toothpicks before serving.
- Garnish the schnitzels with lemon wedges and parsley, if desired.
- Serve the Serbian schnitzels hot with a side of mashed potatoes, salad, or your favorite accompaniments.
Sri Lankan seafood curry ~ Served in Mexico:
Ingredients:
- 1 lb (450g) red snapper fillets, cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 tablespoon Sri Lankan curry powder (or regular curry powder)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust according to your spice preference)
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 4 cloves
- 1 sprig curry leaves (optional)
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Add minced garlic, grated ginger, and green chilies to the pan. Sauté for another minute until the aromatics are fragrant.
3. Add Sri Lankan curry powder, turmeric powder, and chili powder to the pan. Stir well to combine the spices with the onion mixture and cook for a minute to toast the spices.
4. Add the cinnamon stick, cardamom pods, cloves, and curry leaves (if using) to the pan. Stir to coat the spices with the onion mixture.
5. Pour in the thin coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, allowing the flavors to meld together.
6. Add the red snapper chunks to the pan and simmer for 5-7 minutes until the fish is almost cooked through.
7. Gently stir in the shrimp and cook for an additional 3-4 minutes until the shrimp turns pink and opaque.
8. Pour in the thick coconut milk and season with salt to taste. Simmer for another 2-3 minutes, stirring gently to avoid breaking up the fish and shrimp.
9. Once the seafood is cooked through and the flavors have developed, remove the pan from the heat.
10. Garnish the seafood curry with fresh cilantro leaves.
11. Serve the Sri Lankan seafood curry hot with steamed rice or roti, allowing everyone to enjoy the flavors and tender seafood.
Adjust the spice levels by adding more or fewer green chilies and chili powder, depending on your preference. Also, feel free to add other vegetables like diced tomatoes or sliced bell peppers for added flavor and texture.
If you can't find red snapper for this dish, no worries! There are several other fish varieties that you can use like tuna, mackerel, barramundi, or mahi-mahi. Remember to adjust the cooking time according to the type and size of the fish you choose to use. Add the fish to the curry at an appropriate time to ensure it cooks through without overcooking and becoming tough.
Ingredients:
- 1 lb (450g) red snapper fillets, cut into chunks
- 1/2 lb (225g) shrimp, peeled and deveined
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 tablespoon Sri Lankan curry powder (or regular curry powder)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust according to your spice preference)
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 4 cloves
- 1 sprig curry leaves (optional)
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro leaves, for garnish
Instructions:
1. Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Add minced garlic, grated ginger, and green chilies to the pan. Sauté for another minute until the aromatics are fragrant.
3. Add Sri Lankan curry powder, turmeric powder, and chili powder to the pan. Stir well to combine the spices with the onion mixture and cook for a minute to toast the spices.
4. Add the cinnamon stick, cardamom pods, cloves, and curry leaves (if using) to the pan. Stir to coat the spices with the onion mixture.
5. Pour in the thin coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, allowing the flavors to meld together.
6. Add the red snapper chunks to the pan and simmer for 5-7 minutes until the fish is almost cooked through.
7. Gently stir in the shrimp and cook for an additional 3-4 minutes until the shrimp turns pink and opaque.
8. Pour in the thick coconut milk and season with salt to taste. Simmer for another 2-3 minutes, stirring gently to avoid breaking up the fish and shrimp.
9. Once the seafood is cooked through and the flavors have developed, remove the pan from the heat.
10. Garnish the seafood curry with fresh cilantro leaves.
11. Serve the Sri Lankan seafood curry hot with steamed rice or roti, allowing everyone to enjoy the flavors and tender seafood.
Adjust the spice levels by adding more or fewer green chilies and chili powder, depending on your preference. Also, feel free to add other vegetables like diced tomatoes or sliced bell peppers for added flavor and texture.
If you can't find red snapper for this dish, no worries! There are several other fish varieties that you can use like tuna, mackerel, barramundi, or mahi-mahi. Remember to adjust the cooking time according to the type and size of the fish you choose to use. Add the fish to the curry at an appropriate time to ensure it cooks through without overcooking and becoming tough.
Enchiladas rojas ~ Served in Greece:
Ingredients:
- 2 cups shredded cooked chicken
- 12-16 corn tortillas
- 1 cup red enchilada sauce
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- Salt, to taste
- Optional toppings: sour cream, sliced jalapeños, diced tomatoes, avocado slices
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent.
3. Add the shredded chicken to the skillet and season with salt. Cook for a few minutes, stirring occasionally, to warm up the chicken and allow the flavors to combine. Remove from heat and set aside.
4. Warm the corn tortillas: You have a couple of options for this step:
- Heat the tortillas on a dry skillet or griddle over medium heat for about 10-15 seconds on each side until they become pliable.
- Alternatively, you can microwave the tortillas in a damp paper towel for about 30 seconds to make them more flexible.
5. Assemble the enchiladas: Take a tortilla and place a small amount of the shredded chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and chicken until you've used them all or filled your baking dish.
6. Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely.
7. Sprinkle the shredded cheese over the top of the enchiladas.
8. Cover the baking dish with foil and bake in the preheated oven for about 20 minutes or until the enchiladas are heated through and the cheese has melted.
9. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly golden.
10. Once cooked, remove the enchiladas from the oven. Garnish with chopped cilantro.
11. Serve the enchiladas rojas with chicken hot, with optional toppings such as sour cream, sliced jalapeños, diced tomatoes, or avocado slices.
Ingredients:
- 2 cups shredded cooked chicken
- 12-16 corn tortillas
- 1 cup red enchilada sauce
- 1 cup shredded cheese (such as Monterey Jack or Cheddar)
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- Salt, to taste
- Optional toppings: sour cream, sliced jalapeños, diced tomatoes, avocado slices
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent.
3. Add the shredded chicken to the skillet and season with salt. Cook for a few minutes, stirring occasionally, to warm up the chicken and allow the flavors to combine. Remove from heat and set aside.
4. Warm the corn tortillas: You have a couple of options for this step:
- Heat the tortillas on a dry skillet or griddle over medium heat for about 10-15 seconds on each side until they become pliable.
- Alternatively, you can microwave the tortillas in a damp paper towel for about 30 seconds to make them more flexible.
5. Assemble the enchiladas: Take a tortilla and place a small amount of the shredded chicken mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and chicken until you've used them all or filled your baking dish.
6. Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely.
7. Sprinkle the shredded cheese over the top of the enchiladas.
8. Cover the baking dish with foil and bake in the preheated oven for about 20 minutes or until the enchiladas are heated through and the cheese has melted.
9. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and slightly golden.
10. Once cooked, remove the enchiladas from the oven. Garnish with chopped cilantro.
11. Serve the enchiladas rojas with chicken hot, with optional toppings such as sour cream, sliced jalapeños, diced tomatoes, or avocado slices.
Greek yemista ~ Cooked in Cuba:
Yemista, also known as stuffed vegetables, is a popular Greek dish filled with a flavorful mixture of rice, herbs, and sometimes meat. Here's a recipe for Greek yemista:
Ingredients:
- 4-6 large bell peppers (red, green, or yellow)
- 4-6 large tomatoes
- 2-3 medium-sized zucchini
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup long-grain rice
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Optional: 1/2 lb (225g) ground beef or lamb
- Water or vegetable broth, as needed
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the vegetables: Cut off the tops of the bell peppers and tomatoes, and remove the seeds and membranes. Slice the zucchini in half lengthwise and scoop out the flesh to create hollow shells. Set aside the hollowed vegetables.
3. In a large mixing bowl, combine the chopped onion, minced garlic, rice, chopped herbs (parsley, mint, and dill), olive oil, and tomato paste. If using ground meat, add it to the mixture as well. Season with salt and pepper. Mix everything together until well combined.
4. Fill the vegetables: Stuff each bell pepper, tomato, and zucchini with the rice mixture, packing it in tightly. Arrange the stuffed vegetables in a baking dish, making sure they are snugly packed together to support each other.
5. Optional: If there is any leftover rice mixture, you can form it into small meatballs and place them in the baking dish alongside the stuffed vegetables.
6. Drizzle a little olive oil over the top of the stuffed vegetables and season with salt and pepper.
7. Pour enough water or vegetable broth into the baking dish to reach about halfway up the sides of the vegetables. This will help cook the rice and keep the vegetables moist during baking.
8. Cover the baking dish with aluminum foil and place it in the preheated oven.
9. Bake for about 45 minutes to 1 hour, or until the rice is cooked and the vegetables are tender. To check for doneness, pierce a bell pepper or tomato with a fork. If it easily goes through, the yemista are ready.
10. Once cooked, remove the foil and bake for an additional 10-15 minutes to allow the tops to brown slightly.
11. Remove from the oven and let the yemista cool for a few minutes before serving.
Yemista, also known as stuffed vegetables, is a popular Greek dish filled with a flavorful mixture of rice, herbs, and sometimes meat. Here's a recipe for Greek yemista:
Ingredients:
- 4-6 large bell peppers (red, green, or yellow)
- 4-6 large tomatoes
- 2-3 medium-sized zucchini
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup long-grain rice
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Optional: 1/2 lb (225g) ground beef or lamb
- Water or vegetable broth, as needed
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the vegetables: Cut off the tops of the bell peppers and tomatoes, and remove the seeds and membranes. Slice the zucchini in half lengthwise and scoop out the flesh to create hollow shells. Set aside the hollowed vegetables.
3. In a large mixing bowl, combine the chopped onion, minced garlic, rice, chopped herbs (parsley, mint, and dill), olive oil, and tomato paste. If using ground meat, add it to the mixture as well. Season with salt and pepper. Mix everything together until well combined.
4. Fill the vegetables: Stuff each bell pepper, tomato, and zucchini with the rice mixture, packing it in tightly. Arrange the stuffed vegetables in a baking dish, making sure they are snugly packed together to support each other.
5. Optional: If there is any leftover rice mixture, you can form it into small meatballs and place them in the baking dish alongside the stuffed vegetables.
6. Drizzle a little olive oil over the top of the stuffed vegetables and season with salt and pepper.
7. Pour enough water or vegetable broth into the baking dish to reach about halfway up the sides of the vegetables. This will help cook the rice and keep the vegetables moist during baking.
8. Cover the baking dish with aluminum foil and place it in the preheated oven.
9. Bake for about 45 minutes to 1 hour, or until the rice is cooked and the vegetables are tender. To check for doneness, pierce a bell pepper or tomato with a fork. If it easily goes through, the yemista are ready.
10. Once cooked, remove the foil and bake for an additional 10-15 minutes to allow the tops to brown slightly.
11. Remove from the oven and let the yemista cool for a few minutes before serving.
"Fufú de Plátano con Quimbombó" Cuban-style plantain & okra stew ~ Served in Los Angeles:
Ingredients:
- 4 ripe plantains
- 1 lb (450g) okra
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables become soft and translucent.
3. Add the tomato paste, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables with the spices and cook for another minute to toast the spices.
4. Add the diced tomatoes with their juice to the pot and stir to combine. Cook for a few minutes until the tomatoes start to break down slightly.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the sliced plantains to the pot, season with salt and pepper, and stir to combine. Cover the pot and let it simmer for about 15 minutes or until the plantains start to soften.
7. While the plantains are cooking, prepare the okra. Rinse the okra and trim off the tops. Cut the okra into 1-inch pieces.
8. Add the okra to the pot and stir gently to incorporate it with the plantains and other ingredients. Cover the pot and continue to simmer for another 15-20 minutes until the plantains and okra are tender.
9. Taste the stew and adjust the seasoning if needed with salt and pepper.
10. Once the plantains and okra are cooked through, remove the pot from the heat.
11. Serve the plantain with okra stew hot, garnished with fresh cilantro or parsley.
This Cuban-style plantain with okra stew can be enjoyed as a main dish with rice or crusty bread.
Ingredients:
- 4 ripe plantains
- 1 lb (450g) okra
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables become soft and translucent.
3. Add the tomato paste, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables with the spices and cook for another minute to toast the spices.
4. Add the diced tomatoes with their juice to the pot and stir to combine. Cook for a few minutes until the tomatoes start to break down slightly.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the sliced plantains to the pot, season with salt and pepper, and stir to combine. Cover the pot and let it simmer for about 15 minutes or until the plantains start to soften.
7. While the plantains are cooking, prepare the okra. Rinse the okra and trim off the tops. Cut the okra into 1-inch pieces.
8. Add the okra to the pot and stir gently to incorporate it with the plantains and other ingredients. Cover the pot and continue to simmer for another 15-20 minutes until the plantains and okra are tender.
9. Taste the stew and adjust the seasoning if needed with salt and pepper.
10. Once the plantains and okra are cooked through, remove the pot from the heat.
11. Serve the plantain with okra stew hot, garnished with fresh cilantro or parsley.
This Cuban-style plantain with okra stew can be enjoyed as a main dish with rice or crusty bread.
Thanks for coming along on the Food Relay journey!