Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football games. Golden, overstuffed turkeys, mashed potatoes, cranberry sauce, and green bean casseroles will be prominently displayed on festively set tables across this great land.
Then there’s the American-Armenian version of Thanksgiving which we celebrate for the same reasons as our American sisters and brothers: gratitude for good health, food, shelter, family, friends, and freedom.
But we celebrate with a twist.
Our holiday table would not be complete if we didn’t include some of our treasured favorites – yalanchi, boregs, basturma, hummus, midia dolma, nuts, dried apricots, kufteh, paklava, well you get the idea!
I often prepare a homemade cranberry sauce as part of our Thanksgiving menu. I know, it’s not Armenian, but I jazz-it-up with some pomegranate molasses and a sprinkling of pomegranate arils to make it feel that it is.
We wish you ALL, a very HAPPY THANKSGIVING from our Armenian Kitchen to yours!
(The following recipe was adapted from The Williams-Sonoma Kitchen Library Holiday Entertainment Cookbook.)
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