People often ask what the typical Christmas meal in Venezuela is. I have a straightforward answer which is hallacas, pan de jamón and other bits, all of course very traditional and full of fusion and authenticity. But I didn’t have the most culturally traditional upbringing, didn’t I? So our Christmas’s (Eve) meal also incorporated a turkey which at my dad’s house followed a Syrian-style stuffing recipe inherited from my half Armenian grandmother and which I have consistently changed and adapted over the years I have embraced my Britishness whilst also responding to whatever spice and dried fruit selection I have in the kitchen cupboard. This year it was particularly tasty, earning a well deserved place in my little blog’s index and hopefully our memory of one of the cosiest and most intimate Christmas. It’s interesting to think how in appearance it was only the four of us at home this time, but our meal linked us to a companionship, stories and family bonds so we were never (be) really alone.
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Ingredients
250 g turkey or beef mince
1 onion, grated
1-2 tbsp butter
1 cup of bulgur
1/2 cup walnuts
1/2 cup cranberries
1/4 cup prunes
1-2 handful of parsley/coriander
3-5 garlic cloves, crushed
Salt and pepper to taste
All spice
Method
In a bowl, mix all the ingredients well and stuff and cook your turkey. Merry Christmas!
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