There are some unique Persian dishes that most people don’t know about. One of them includes cooking the head and trotters of a sheep, with occasionally its tongue and stomach (I ate it a long time ago, it’s delicious). The second dish is Cabbage Rice with small Meatballs (Check out this recipe)
Your story brought tears to my eyes. I remember my Native American heritage and not knowing much about it but learning later what the different tribes in Montana mean to me. My mother is Mexican American and the food here is fabulous. I make homemade enchiladas, tacos, a family recipe called sour cream tacos (corn tortillas, fried soft, tomato puree, cream cheese, and a chili pepper rolled up, laid in a pan and covered with sour cream), tamales, empanadas, and I still want to try my hand at making flour tortillas. My father is Native American and Norwegian. In this tradition we have lutefisk and lefsa. You might not want to try lutefisk, it's definitely an acquired taste. It is fish that has been in lye.
Well, that's about all I have. Happy New Year to all your relations. 'Berta
This is so beautiful Marc. Thank you for introducing me to Haitian culture a little more with this article. I'm sure the soup is fantastic. I really love learning how to cook food from different cultures so I might have to look up a recipe online and share it with my wife. Cheers. Happy New Year!!
"...this is what it looks like for a lineage to heal..."
Such a beautiful story, Marc, one I had not read before now. The soup sounds amazing! I'm sure you will enjoy making your own versions when the time comes, with guidance from your family.
As a white, American mutt, with long-ago Scottish and Irish roots, I feel a kind of unearned gratitude for my annual New Year's Day Hoppin' John and cornbread. (Quick reflection here: https://elizabethbeggins.substack.com/p/being-seen) Like your joumou, it was a meal of the enslaved in the Southern U.S. where I grew up. Though my ancestors were party to that horrific system, I hope to help bring about change by acknowledging the suffering, past and present, and working to dismantle oppression as it exists today.
"This is what it looks like for generations to heal." Happy New Year to you and yours!
That soup sounds amazing! What an incredible tribute to that day and your heritage. I look forward to next year when it's your soup all of you are enjoying!
As an Irish American, I grew up eating corned beef, cabbage & potatoes on St. Patrick’s Day. Potatoes, of course, became a staple during the Irish potato famine. The corned beef part, I learned, is an American thing. The English brought beef to Ireland, but the Irish (who exported it “corned,” or salted) couldn’t afford to eat it. When they emigrated to the US they discovered that salted brisket was affordable, and they embraced the dish as a luxury they now could consume. Cabbage was also cheap here — and nutritious — so it became part of the meal. I hated all of it when I was a kid (salty, fatty meat and smelly cabbage), but I’ve acquired a taste for the beef in adulthood. It helps knowing the history behind it, too!
Seeing you on video makes me smile from ear to ear :)
❤️
Thank you for sharing this!
And thank you for being here!
This warmed my heart! The same way reading your Soup Joumou post last year filled me up with joy and pride.
This is the work of generations. May your family always be blessed.
More 👏🏼 video 👏🏼 pls 🥰
Based on the Persian calendar, my family members and I celebrate New Year in March. Check out this link to know more about a part of our culture:
https://www.taghvim.com/haft-seen/
There are some unique Persian dishes that most people don’t know about. One of them includes cooking the head and trotters of a sheep, with occasionally its tongue and stomach (I ate it a long time ago, it’s delicious). The second dish is Cabbage Rice with small Meatballs (Check out this recipe)
https://www.iranonline.com/iran-hall/recipes/kalam-polow/
And the last dish is Fesanjun, which is prepped with ground walnuts and pomegranate syrup (Check out this recipe, too) https://www.google.com/amp/s/thecaspianchef.com/2020/03/08/khoresh-fesenjoon-chicken-in-pomegranate-and-walnut-sauce/amp/)
Sorry i can't answer more of your questions.
Happy New Year to you and your family!
Same to you and yours, Karen ❤️❤️❤️
Your story brought tears to my eyes. I remember my Native American heritage and not knowing much about it but learning later what the different tribes in Montana mean to me. My mother is Mexican American and the food here is fabulous. I make homemade enchiladas, tacos, a family recipe called sour cream tacos (corn tortillas, fried soft, tomato puree, cream cheese, and a chili pepper rolled up, laid in a pan and covered with sour cream), tamales, empanadas, and I still want to try my hand at making flour tortillas. My father is Native American and Norwegian. In this tradition we have lutefisk and lefsa. You might not want to try lutefisk, it's definitely an acquired taste. It is fish that has been in lye.
Well, that's about all I have. Happy New Year to all your relations. 'Berta
Appreciate you for sharing, Roberta! Sour cream tacos sounds amazing ❤️
Marc, I’ve enjoyed my share of that soup, usually for breakfast. Yum.
Apye nou ye, from your fellow dad honorary Haitian brother.
Ps. I still have a little gift for Myles I’ve been saving for years for just the right little kid. DM me!
Myles is so incredibly lucky that you're passing along language, soup and so much of your cultural heritage.
As a daughter and granddaughter of immigrants, I've lost both languages and retain very little of the culture of ancestors on both sides.
Anyways, happy 2025 to you and your family, Marc.
Diana! Happy New Year. It’s really hard trying to keep traditions alive being so far from my family. Appreciate you for sharing.
It's great that you're trying to keep those traditions alive, Marc. Best of luck with it.
This is so beautiful Marc. Thank you for introducing me to Haitian culture a little more with this article. I'm sure the soup is fantastic. I really love learning how to cook food from different cultures so I might have to look up a recipe online and share it with my wife. Cheers. Happy New Year!!
Let me know how it turns out! And Happy New Year Man!
"...this is what it looks like for a lineage to heal..."
Such a beautiful story, Marc, one I had not read before now. The soup sounds amazing! I'm sure you will enjoy making your own versions when the time comes, with guidance from your family.
As a white, American mutt, with long-ago Scottish and Irish roots, I feel a kind of unearned gratitude for my annual New Year's Day Hoppin' John and cornbread. (Quick reflection here: https://elizabethbeggins.substack.com/p/being-seen) Like your joumou, it was a meal of the enslaved in the Southern U.S. where I grew up. Though my ancestors were party to that horrific system, I hope to help bring about change by acknowledging the suffering, past and present, and working to dismantle oppression as it exists today.
"This is what it looks like for generations to heal." Happy New Year to you and yours!
I hope you had a great independence day, Marc and enjoyed your soup! I know I enjoyed mine!
Happy new year, Marc! L’union fait la force indeed ✊🏾
That soup sounds amazing! What an incredible tribute to that day and your heritage. I look forward to next year when it's your soup all of you are enjoying!
As an Irish American, I grew up eating corned beef, cabbage & potatoes on St. Patrick’s Day. Potatoes, of course, became a staple during the Irish potato famine. The corned beef part, I learned, is an American thing. The English brought beef to Ireland, but the Irish (who exported it “corned,” or salted) couldn’t afford to eat it. When they emigrated to the US they discovered that salted brisket was affordable, and they embraced the dish as a luxury they now could consume. Cabbage was also cheap here — and nutritious — so it became part of the meal. I hated all of it when I was a kid (salty, fatty meat and smelly cabbage), but I’ve acquired a taste for the beef in adulthood. It helps knowing the history behind it, too!
https://www.usda.gov/about-usda/news/blog/how-corned-beef-and-cabbage-became-holiday-staple